2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cardamom
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
1 c. Applesauce (preferably home-made)
1/2 c. butter
2 tbsp. butter, melted
1/2 c. sour cream
1 1/2 tsp. lemon zest
1 1/2 c. peeled and chopped Champlain Orchards Mutsu, McIntosh, or Empire apples
1 1/4 c. confectioners' sugar
3 tbsp. Champlain Orchards apple cider
Heat oven to 400 degrees F. Butter and flour 24 3 1/2-ounce cake molds or 2 12-cup cupcake tins and set aside.
Sift the flour, baking soda, salt, and cardamom together and set aside.
Beat the eggs and sugar together, using a mixer set on medium-high speed, until the mixture forms a thick ribbon when the beaters are lifted from the bowl. Reduce speed to low and mix in the vanilla and applesauce. Add 1/2 cup of the melted butter, sour cream, and zest and beat until combined. Gradually add the flour mixture and mix until smooth.
Fold in the apples and divide the batter among the prepared molds (about 1/4 cup per mold). Bake until a skewer inserted in the center of the cake tests clean -- 20 to 25 minutes.
Cool for 5 minutes in the pan on a wire rack. Unmold the cakes and cool completely on the rack.
Stir the remaining melted butter, confectioners' sugar, and apple cider together in a medium bowl until smooth and drizzle over the cooled cakes and let the icing set before serving.
| Adapted from Country Living