Apple Baby Cakes on a Shortbread Crust with Hot Caramel Sauce.

Apple Baby Cakes on a Shortbread Crust with Hot Caramel Sauce.

Ingredients.

2 cups all-purpose flour
2 cups brown sugar
1/2 cup butter, softened
1 cup chopped walnuts
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cardamom
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1 egg
2 cups finely chopped, peeled apples

Directions.

Preheat oven to 350 degrees.

In a large bowl, combine flour, brown sugar and butter. Mix on low speed of electric hand mixer until crumbly. Stir in chopped nuts. Remove 2 3/4 cups of the mixture and divide evenly among 8 (4 1/2- to 5-inch round) spring-form pans. Pat firmly into the bottom of the pans. Place the pans on a large baking sheet. Bake in preheated 350-degree oven for 10 minutes.

While crusts are baking, add cinnamon, cardamom, baking soda, salt, sour cream, vanilla and egg to remaining brown sugar mixture. Blend well. Stir in apples. Spoon the apple mixture over hot crusts, dividing evenly. Bake 20 to 25 minutes in 350-degree oven, until wooden pick inserted into center of cakes comes out clean. Cool in pans for a few minutes. Carefully release sides of pans. Transfer cakes to wire racks to cool.

Serve cakes warm or at room temperature with Hot Caramel Sauce and Perfect Vanilla Cream.

Hot Caramel Sauce

1/2 cup unsalted butter
1 cup light brown sugar, firmly packed
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk

In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm.

To make ahead, let cool and store in airtight container in the refrigerator for up to 3 days. Heat before serving.

Perfect Vanilla Cream

2 cups heavy whipping cream
2 tablespoons sugar
2 teaspoons pure vanilla extract

Chill a 2-quart glass mixing bowl and beaters for a hand-held electric mixer in the freezer for at least 20 minutes.

Add the whipping cream, sugar and vanilla to the chilled bowl. Beat at low speed for 30 seconds or until bubbles form. Beat at medium speed for 30 seconds or until the beaters leave a trail in the thickening cream. Beat at high speed for 30 seconds until soft peaks form and the cream is thick and nearly doubled in volume. Continue to beat until stiff peaks form.