It's Autumn and that is a wonderful thing because Autumn is apple season. This is the perfect time of the year to munch and crunch your way through a delicious crisp fresh apple, rather than the sad floury apples that are refrigerated by supermarkets for the other months of the year. I am partial to any kind of apple dessert. Cakes, pudding, sorbets, slices.....anything. A friend shared this recipe with me for these lovely little apple cakes with a crumble topping. The original recipe calls for low fat milk and low fat margarine. Personally I don't see the point of using low fat anything in baking. If you are going to have a treat....have a treat. Honestly, the difference in calories in this recipe between low fat and full fat is negligible. Just enjoy!
LITTLE APPLE CRUMBLE CAKES
Cakes
80g butter, very soft
1/2 cup very firmly packed brown sugar
1 egg
1 cup self raising flour
1 large green apple, cored, unpeeled, finely chopped
1/4 cup milk
1. Preheat oven to 160 degrees. Spray 6 cups of a 12 cup muffin/cupcake tray with cooking spray. (The original recipe specifies 6 holes but I found the recipe easily made 7 cakes).
2. Place all ingredients except for the apple in the jug with the kneading blade.
3. Select Speed 6 for 30 seconds. When program finishes, scrape down the sides of the jug.
4. Add the apple to the jug. Select Speed 4 for 20 seconds.
5. When machine stops, fill the prepared cups 3/4 full with batter, then top with crumble topping.
6. Place tray in the oven. Bake for 20 minutes or until a skewer insert in the middle of a cake comes out clean.
7. Remove from oven. Allow to cool for a few minutes in the tray, then using a butter knife, carefully lift each cake from the tray and place on a wire rack to cool.
Crumble Topping
2. Place all ingredients except for the apple in the jug with the kneading blade.
3. Select Speed 6 for 30 seconds. When program finishes, scrape down the sides of the jug.
4. Add the apple to the jug. Select Speed 4 for 20 seconds.
5. When machine stops, fill the prepared cups 3/4 full with batter, then top with crumble topping.
6. Place tray in the oven. Bake for 20 minutes or until a skewer insert in the middle of a cake comes out clean.
7. Remove from oven. Allow to cool for a few minutes in the tray, then using a butter knife, carefully lift each cake from the tray and place on a wire rack to cool.
Crumble Topping
1/3 cup rolled oats
1 tbsp brown sugar
1 tbsp brown sugar
1/2 tsp mixed spice
1 tbsp flaked coconut (I only had shredded coconut and it worked well).
1. Thoroughly combine all topping ingredients in a bowl.
2. Sprinkle topping evenly over the top of the cake batter prior to placing in the oven.
1. Thoroughly combine all topping ingredients in a bowl.
2. Sprinkle topping evenly over the top of the cake batter prior to placing in the oven.
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