Mini Warm Butter Sourdough Apple Cakes

Indulge in these mini cakes packed with tart Granny Smith apples and infused with a rich warm butter soak - a perfect fall treat.

By @wellmadebykiley

Original recipe source

Cook time: 30 minutes

Servings: 12

Ingredients

• 6 tbsp brown sugar for the pan
• 0 butter for greasing the pan
• 0 flour for dusting the pan
• 2 Granny Smith apples diced
• 2 tbsp brown sugar
• 1.75 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 tsp apple pie spice or cinnamon
• 0.5 cup butter softened
• 0.25 cup granulated sugar
• 0.33 cup brown sugar
• 2 egg at room temperature
• 0.5 cup sourdough discard substitute with Greek yogurt
• 0.25 cup Greek yogurt
• 0.25 cup milk any milk of choice
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 0.5 cup butter
• 0.33 cup water
• 0.33 cup honey
• 1 tsp almond extract
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease a standard 12-cup muffin pan with butter, and dust each muffin well with flour. Place 1/2 tbsp brown sugar in the bottom of each muffin well. Set aside.
2. Mix together the diced Granny Smith apples and 2 tbsp of brown sugar in a medium bowl. Divide apples among the muffin wells by placing them in the bottom of each, on top of the brown sugar.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and apple pie spice. Set aside.
4. In a large mixing bowl, cream together softened butter and both granulated and brown sugars until light and fluffy.
5. Add the eggs one at a time, beating well after each addition. Mix in the sourdough discard, Greek yogurt, milk, and vanilla extract until well combined.
6. Add the dry ingredients to the wet mixture and mix until just combined. Divide the batter among the muffin wells, filling each about 2/3 full.
7. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 5-10 minutes while making the warm butter soak.
8. In a medium saucepan over medium heat, combine all ingredients for the warm butter soak. Stir until the sugar is dissolved, then remove from heat.
9. Using a toothpick or fork, poke holes all over the cakes in the pan. Pour about 2/3 of the warm butter soak over the cakes, and let them absorb the sauce before inverting the cakes onto a serving plate.
10. Serve the cakes warm with vanilla ice cream and an extra drizzle of the warm butter soak.