OK, I confess that I have very little ability to resist baking pans with adorable autumn themed shapes. My problem extends to cookie and pie cutters, too. Fortunately, this recipe can be made just as well in large muffin cups or even mini bundt molds. So you don't have to buy this particular baking dish although, clearly I couldn't resist it.
Regardless of baking pan preference, I really wanted to create some lightly spiced treat cakes that are easy to serve to guests with coffee or just to have around the house for a sweet snack. They have a good amount of ginger and cinnamon but none of the heaviness that comes from molasses gingerbread. Quick and easy to make with a hint of maple in the cake and a bit more in the glaze. To me they're more of an afternoon snack than dessert. Although I'm thinking of adding them to my Thanksgiving sweets list since I usually serve a pie and then a couple of smaller treats for people to take home. However or whenever you serve these, they're definitely a treat. Enjoy!
Yield: 8 Servings
Maple Glazed Autumn Spice Treat Cakes
Prep time: 20 MCook time: 30 MTotal time: 50 M
Recipe for lightly spiced cinnamon and ginger mini cakes with a maple glaze.
For the Cakes:
- 2 Eggs
- 2/3 Cup sugar
- 1 Stick (8 tablespoons) unsalted butter, at room temperature
- 1/3 Cup whole milk
- 1 Tablespoon maple syrup
- 1 Teaspoon vanilla
- 1 1/3 Cup all purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon cinnamon
- 1 Teaspoon ground ginger
- 1/2 Teaspoon nutmeg
- 1/2 Teaspoon salt
For the Maple Glaze:
- 1/2 Cup powdered sugar
- 2 Tablespoons maple syrup
- 1 Tablespoon milk or cream
- Pinch of sea salt
- Pre-heat the oven to 350 degrees.
- Using a stand or hand mixer, cream together the eggs and sugar. Beat in the butter, milk, maple syrup and vanilla.
- In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg and salt. Stir the dry ingredients into the wet just until combined.
- Butter and flour 8 muffin tins or decorative small cake tins. You can also use non stick baking spray with flour mixed in, which is what I used.
- Fill each cup about 3/4 full and bake for 30 minutes or until a cake tester comes out clean. Allow to cool before turning out of the pan.
- Make the glaze by whisking together the powdered sugar, maple syrup, milk and salt until smooth. Drizzle over the cooled cakes.
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