These fall inspired caklets were an audition for a Thanksgiving dessert. They passed the test with flying colors. At Thanksgiving, I like to provide an array of homemade desserts in small individual portions.
People appreciate this after a huge meal because most want to participate in the dessert feast but are too stuffed from dinner. Instead of yet again piling up their plates with slices of pie and cake, I find it've better to serve several options in small pieces so people can taste a bit of everything on their own digestive timetable.
Which brings me to these cakelets. I fell in love with this lovely Wilton pan, purchased it a few years ago and never used it. This past weekend seemed like the perfect opportunity to test drive both the pan and the recipe.
These cakelets have a creamy dense cake with caramel flavor and the sweet maple glaze is the perfect accent. I can't wait to make them again for Thanksgiving.
Brown Sugar Sour Cream Cakelets
with Maple Glaze
For the Brown Sugar Sour Cream Cake:
I used this recipe from King Arthur Flour. It's perfection. I did not change a thing.This is a pound cake recipe which made the cakes denser and easier to handle.
- After baking the cakes, let cool in the pan for 15 minutes and then use a sharp knife to trim the excess to the cakelets will sit flat on the plate.
- De-pan the cakelets and transfer to a wire rack placed over a cookie sheet lined with foil or parchment paper.
- Let cool completely before glazing
For the Maple glaze:
- 2 cups powdered sugar
- 4 tablespoons melted butter
- 1 tablespoon maple flavor
- 4 tablespoons hot water
- Whisk all ingredients together in a heat proof bowl until smooth.
- If you still have lumps, place mixture briefly in the microwave.
- Pour over cakelets.
- Wait until glaze has hardened completely before serving.
Make 26 Cakelets