The moment I discovered how to make a small batch recipe of personal layer cakes from The Pancake Princess, my life rapidly shifted and I’m convinced it will never be the same again. After my first sweet success at the concept with my lemon layer cakes, my waking hours have been filled with fantasies of all the fantastic flavor combinations I could try. Since they’re layer cakes, there’s lots of opportunity to experiment with different flavors of cake and icing. And since the recipe only makes three servings, I feel relatively safe trying anything… no one’s going to be stuck trudging through twenty servings of a gastronomical failure for three weeks. In terms of innovation, the sky’s the limit. Red velvet with banana? A possibility. Orange with mocha and caramel? Why not?
With all these crazy fantasies bouncing around my baker’s brain, it was only a matter of time before the personal layer cake made its reappearance… so when these apple cinnamon butterscotch personal layer cakes entered the True Healthy Me kitchen it was not to the surprise of the diners. But it was certainly a pleasure to have them. While the flavor combo wasn’t as far out as some others I’d dreamed up, it was still a bit unusual, while also fitting into the comfortable range of flavors people typically consume together.
In terms of health, I must be honest: these cakes don’t rank as high as some of the other baked goods I’ve made in the past. For icing I used a butterscotch pudding snack, which probably contained a lot of weird ingredients and sugar. But on the plus side, at least it was a good source of calcium! I used one whole apple in this recipe, which means each cake provides 1/3 of a generous serving of fruit – not incredible, but probably more real fruit than you’ll find in typical baked goods at a grocery store or sweets shop. The cake itself is baked with whole wheat pastry flour and sweetened with Truvia baking blend, and is low in fat as I replaced most of the fat found in a traditional cake recipe with unsweetened applesauce. So all of those thing, I suppose, balance out the colossal sugar load from the pudding. And besides…it’s apple butterscotch layer cake! You couldn’t turn it down if you wanted to!
The personal layer cake is back in town with a vengeance. All citizens are to make this recipe…or suffer the wrath of the villainous conquerer, Mr. Personal Layer Cake. So let this recipe strike again…and again, and again, and again in your kitchen. You won’t regret it!
Apple Cinnamon Butterscotch Personal Layer Cakes
based on recipe from The Pancake Princess
makes 3 personal-size layer cakes
3/4 cup whole wheat pastry flour
1/4 cup Truvia brand baking blend
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
dash of cinnamon
pinch of nutmeg
1/4 cup unsweetened applesauce
1/4 tsp pure vanilla extract
1/4 cup warm water
about 2/3 of a large Granny Smith apple
1 single-serving butterscotch pudding snack
remaining 1/3 of the Granny Smith apple (see above)
Preheat oven to 350. Spray a Wilton brand coil cakes mini cakes pan or other mini jellyroll pan with nonstick spray. (This recipe can also be made in a regular cake pan – see the original recipe for instructions.)
In a medium bowl, combine the dry ingredients. Mix to combine.
Add the wet ingredients and mix thoroughly.
Slice up a large Granny Smith apple, into thin slices. Cut each slice in half horizontally.
Place about 2/3 of the apple pieces in batter. Stir.
Pour batter evenly into three cavities of Wilton coil cakes pan.
Bake at 350 for 7 minutes or until a cake tester comes out clean.
Allow cakes to cool, then carefully remove from pan.
When cakes have cooled completely, cut each evenly into thirds. Spread some of the pudding on each third of the cake, then stack another third on top, and so on, topping off the cake with the remainder of the pudding.
Arrange your remaining apple slices artistically atop your cakes.
Now devour! Savor the sweet revenge of the personal layer cake! Note: this revenge is best served cold.
You Might Also Like: