My sister and I had a grand apple baking day yesterday; we had about 10 pounds of tart apples to use up (we really only used about 6 pounds and we’ve got an idea for an extra-special apple pie we’d like to try to bake next week!). We made a couple of gorgeous-looking apple pies and played with the base for my lemon olive oil cupcake recipe to make a really beautiful muffin-like apple cake. I didn’t have my camera (doh!) but I wanted to post the recipe. It’s a really nice fall recipe, not too sweet. My mom – who has a huge sweet tooth – said it was not sweet enough to be called a cake, but we liked the play between sweetness and tartness. My sister actually said the texture was a little like bread pudding, but not so creamy. We ended up using the only pan we had left – a small but deep heart-shaped one – and it required a long cooking time. We actually liked it, though, because the finished product had a nice brown color and a slightly-crispy crust. I don’t really have a reccommended cooking time for that reason, but I’d definitely either make a bunch of cupcakes/muffins or a nice sheet cake-sized coffee cake. Let me know how long it took, if you bake one!
Apple Muffin Cake
- Cake Base:
- 2 cups all-purpose flour (We went with 1/2 and 1/2 again, and we agree that the whole wheat pastry flour brings a nice nuttiness)
- 2 tsp baking powder
- 1/8 tsp salt
- 1/3 cup sugar
- 1/3 cup brown sugar (we used dark brown)
- 1/2 cup plain olive oil (we used extra virgin)
- 3 eggs
- 3/4 cup milk
Sift together flour, baking powder, and salt in a small bowl. In a large bowl, combine sugars and olive oil with an electric mixer. Add eggs, one at a time, beating after each addition. Add 1/3 of the flour mixture and 1/3 of the milk, beat well. Add 1/2 of the remaining flour mixture and 1/2 of the remaining milk, beat well. Add the remaining flour and milk and beat until smooth. Stir in apple mixture.
2 cups tart apples, cut into very small pieces (no larger than 1/4 inch by 1 inch by 1 inch; you want them to be bite-sized) or shredded
a little lemon juice
1/3 cup brown sugar
1/3 cup rolled quick-cooking oats
1 tbsp ground cinnamon
dash of ground nutmeg (if desired)
Toss apples with lemon juice to keep them from browning too much. Add the remaining ingredients and set aside for five to ten minutes to let the flavors come together. Add all at once to the cake base and stir until well combined.
Pour into cupcake cups (I used 1/4 cup measure) or prepared cake pan and bake at 375 degrees until golden brown. The apples will be soft and a little gooey.