Small Apple Cakes
🛠 Equipment
- Muffin tin
- Paper liners
- Mixing bowl
- Whisk
- Paring knife
🛒 Ingredients
| 3 | Apples (Golden or Gala) | |
| 250 g | Flour | |
| 120 g | Sugar | |
| 2 | Eggs | |
| 100 g | Melted butter | |
| 12 cl | Milk | |
| 1 sachet | Baking powder | |
| 1 tsp | Ground cinnamon | |
| 1 sachet | Vanilla sugar | |
| 1 pinch | Salt |
Preparation
Step 1: Prepare the apples
Peel the apples, remove the cores and cut them into small even dice. Sprinkle them with a little lemon juice to prevent browning, then set aside a handful of dice for decoration.
Preheat the oven to 180°C and line the muffin tin with paper liners.
Step 2: Mix the dry ingredients
In a large mixing bowl, sift the flour with the baking powder, cinnamon and salt. Add the sugar and vanilla sugar, then mix well with a spatula.
Make a well in the centre: you will pour the liquid ingredients into it at the next step.
Step 3: Make the batter
In a bowl, whisk the eggs with the lukewarm melted butter and the milk. Pour this mixture into the well of dry ingredients and fold gently until you get a smooth batter, without overmixing.
Fold in the apple dice with a spatula, lifting the batter, then divide it among the liners, filling them two thirds full.
Step 4: Bake
Top each cake with a few reserved apple dice and dust with a veil of cinnamon. Bake for 22 to 25 minutes at 180°C.
The little cakes are done when they are golden brown and a knife inserted in the centre comes out clean.
Step 5: Unmould and enjoy
Let them cool for 5 minutes in the tin, then transfer the cakes to a wire rack to cool completely. Enjoy them warm or at room temperature.
They pair perfectly with hot chocolate or tea and keep for 3 days in an airtight box.
💡 Tips & variations
- Cut the apples into small even dice and keep a handful for the tops: they will melt beautifully during baking.
- Do not overwork the batter: mix just enough to combine it, and the cakes will stay softer.
- Fill the liners two thirds full: the batter rises well in the oven.
- These little cakes keep for 3 days in an airtight box and freeze very well.
❓ Frequently asked questions
How long does this recipe take?
55 min (20 min prep).
How many servings does this make?
12 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
