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 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4mini loaf cakes
Calories 357kcal
Author Roberta
Equipment
4 small paper loaf tins (about 4 x 2 inches)
Ingredients
⅓cupBrown sugar65 gr
¼ cup + 1 tablespoonOil50 gr
2Eggs (at room temperature)
½ cup (approximately)Milk (at room temperature)80 gr
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.