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Apple Cakes with Lemon Sauce

 Apple Cakes with Lemon Sauce
"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.
2 ServingsPrep: 15 min. Bake: 30 min.


  • 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
  • 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


  • 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

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Apple Cakes with Lemon Sauce (continued)

Directions (continued)

  • 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.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.