individual apple cakes
photo by Jennifer Johnson
These little cakes are easy to make and are a fun, portable snack for a picnic. We love the apple slices on top for a pretty garnish but you can also dice up the apple and fold it into the batter if you prefer. Either way, don’t omit the turbinado sugar on top, as it’s a nice burst of sweetness as you bite into the cakes. This recipe can easily be doubled to make 12. If doubling, adjust cooking time to 25-30 minutes.
- Cooking spray, for greasing
- 1 cup whole-wheat pastry flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 1/3 cup sugar
- 1 large egg
- Zest from 1 lemon
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/3 cup milk
- 1 green apple, peeled, cored, and sliced
- Turbinado sugar
- Preheat oven to 350°F. Coat a 6-cup (or 12, if doubling) muffin tin with cooking spray.
- In a bowl, whisk flour, baking powder, and salt.
- Using a stand mixer fitted with paddle attachment, mix butter and sugar until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and mix again until combined. Slowly add 1/3 of dry ingredients and mix to combine. Add 1/2 of milk and mix again. Repeat with another 1/3 flour, followed by remaining 1/2 of milk, ending with remaining 1/3 flour. Scoop equal amounts into prepared muffin tin. Place a few slices of apple on top of each, gently pressing slightly into batter. Sprinkle top of each with a bit of sugar.
- Bake until cakes are lightly golden brown around edges, and a toothpick inserted into center comes out clean, 20-25 minutes. Remove from heat and allow to cool for about 10 minutes. Once slightly cooled, remove cakes and place on a wire rack to cool completely.