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Apple Cakes with Lemon Sauce Recipe

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"Perfect for dessert or brunch, these rich apple mini cakes are irresistible, served with a steaming cup of coffe. I make them often when I have fresh apples from our small orchard," Mary Shivers writes from Ada, Oklahoma.

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2 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

2 tablespoons shortening
1/4 cup sugar
1 egg white
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup shredded peeled apple
1/4 cup chopped pecans
LEMON SAUCE:
2 tablespoons plus 2 teaspoons sugar
1 teaspoon cornstarch
1/4 cup cold water
1-1/2 teaspoons lemon juice
1-1/2 teaspoons butter

Directions

In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg white until combined. Combine the flour, baking soda, cinnamon, salt and nutmeg; add to shortening mixture just until combined. Fold in apple and pecans (batter will be thick).
Divide between two 8-oz. ramekins or custard cups coated with cooking spray. Bake at 325° for 28-30 minutes or until a toothpick comes out clean.
In a small microwave-safe bowl, combine the sugar, cornstarch and water until smooth. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring every 30 seconds. Stir in lemon juice and butter until blended. Spoon over warm cakes. Yield: 2 servings.

Nutrition Facts: 1 cake with about 3 tablespoons sauce equals 560 calories, 26 g fat (6 g saturated fat), 8 mg cholesterol, 362 mg sodium, 78 g carbohydrate, 4 g fiber, 6 g protein.

Apple Cakes with Lemon Sauce published in Cooking for 2 Winter 2007, p31

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