These mini loaf cakes are the perfect sweet Fall breakfast: the batter is extremely simple, and enriched with cardamom and vanilla. The final touch? Thinly sliced apple on top.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 4mini loaf cakes
4 small paper loaf tins (about 4 x 2 inches)
⅓cupBrown sugar65 gr
¼ cup + 1 tablespoonOil50 gr
2Eggs (at room temperature)
½ cup (approximately)Milk (at room temperature)80 gr
½tablespoonVanilla paste or extract
½ + ⅓cupAll purpose flour100 gr
1teaspoonBaking powder4 gr
1Sliced apple(your favorite variety)
Preheat the oven at 350° F (175° C)
Into a small cup, mix milk and lemon juice.
Into the bowl of a stand mixer (or by hand), whisk sugar and oil for about 30 seconds/1 minute. (medium speed)
Add eggs, milk and vanilla paste (or extract). Keep stirring for 30 seconds.
In another bowl, add flour, cornstarch, baking powder, salt and cardamom. Stir with a fork.
Add the dry ingredients to the wet, and mix at medium speed just until incorporated. Avoid overmixing.
Pour the batter into the mini loaf pans.
Place some apple slices on top of the batter.
Bake for about 25 minutes. While baking, make a syrup with ½ teaspoon of vanilla extract, 1 tablespoon of water, 1 tablespoon of sugar, half a tablespoon of lemon juice: pour everything into a small pan, let dissolve, then turn off and let cool down.
After 25 minutes, brush the loaf cakes with this syrup then bake for 5 more minutes.