top of page

Mini Apple Pound Cake with Honey Vinegar Sauce

I have had this idea swirling in my brain for weeks. Apple pound cake, made with fresh milled soft white wheat grains, with cream and honey vinegar sauce. The tanginess from the apple in the cake ties in so well with the tanginess of the vinegar, but it is perfectly balanced with the cream and honey. This cake is something that will impress and make everyone feel like they are at a fancy restaurant in the big city. I used Olivelle's balsamic vinegar and love all their products. I use their vinegars and olive oils for a lot of my baking and I am always so happy with the results and flavor. You can use " MICHALGRAPPE" at checkout for a discount on your order! For this recipe, there are a few vinegars that would pair super well : the ginger white balsamic, meyer lemon, tarragon, and creme brulee.

But you can also just use what you have on hand--red wine vinegar, blush

The other ingredient in this recipe that isn't as common is sucanat. It's on amazon, but my local natural grocer's carries it. It has a honey flavor that I think compliments this recipe super well. And to make your own powdered sugar, you just zip the granulated sugar in a blender until it turns to dust.

The biggest challenge for this recipe is getting your cake to release from the mii bundt pans. It takes butter and a delicate hand!

But I will say I love this recipe. I will for sure make this again for a family dinner or book club. It is so special and unique!


Mini Apple Pound Cake With Honey Vinegar Sauce

makes 6 mini cakes


1 stick of unsalted butter (melted)

1/4 cup greek yogurt (full fat or 5%)

1 cup sucanat

3 eggs

1 cup apple sauce

1/4 cup whole milk

1/2 tsp salt

1/2 tsp baking powder

1 3/4 cup soft white wheat flour ( 1 cup and a few tablespoons of grains)

Whipped Cream:

1 pint of heavy cream

1/2 cup powdered sucanat or 4 tbsp pure maple syrup

1/2 tbsp vanilla bean paste

Honey Vinegar Sauce:

4 tsp vinegar (balsamic, blush, lemon, creme brule)

4 tbsp honey


Preheat oven to 325 degrees.

Mill grain on the finest setting, set aside. Add the greek yogurt, sucanat, eggs, apple sauce, and whole milk to a large bowl. Mix together until incorporated. Add the salt, baking soda, melted butter, and flour. Mix until incorporated well.

Butter or grease the mini bundt cake pans. This is my favorite one. Don't forget to grease or butter these to help them release after they are baked. The stress of every baker is cake that won't release from the pan. Evenly fill the cake tin with the batter. This is enough batter to fill each one almost to the top. Bake 16-18 minutes.

Make the whipped cream. Pour the cold cream into a mixing bowl and beat the cream with the whisk attachment until it fluffs up and has stiff peaks. Halfway through the beating process, add the vanilla bean paste, powdered sucanat or pure maple syrup. Pour into a container with lid, and keep in the refrigerator until assembly

Make the honey vinegar sauce by adding the vinegar and honey to a small mason jar and whisking together. I used Olivelle's Creme Brulee balsamic vinegar, but you can use any balsamic you have on hand that you think may compliment the flavor well.

Once the cake it done, let it rest in the pan for a few minutes before removing, about 5 minutes. If you wait too long, the steam will make the cake stick. I use a toothpick or something soft ( that won't scratch my pan) to move around the edges of each cake to help it release easier. You can cover the pan with a cookie sheet and flip it all upside down to get the cakes out. You can also just use the toothpick or tool you used to lift them out of the pan very delicately. The handle of a small spoon works well on this part too.

Let them cool completely.

Serve them up with a big dollop of cold whipped cream and drizzle with the honey vinegar sauce.

I hope you enjoy!





bottom of page