I think by now you must know that I like healthy foods, but I also have a hugeeeeeeee sweet tooth! There is something to be said about the proverb “Good things come in small packages”!
This apple cake is a perfect indulgence! Baked in mini muffin tins, it’s the perfect size so you don’t have to feel guilty or deprived by not having a treat.
This recipe is so popular and has been shared and re-posted more than any of my other recipes. I’ve made this dessert numerous times for different occasions and it’s always been a huge hit. In fact, it seems that every time I bake a batch of 24 mini apple cakes, a few have gone missing when I’ve turned my back. I’m not pointing fingers at anyone in my house or blaming my husband Charles on this one, but you know who you are 🙂
This is a great dessert for Rosh Hashanah, the Jewish New Year, which is just a few weeks away!
As always, I’d love to hear from you so please feel free to share your tips in the comments below 🙂
Mini Apple Cakes
Makes 24 mini cakes
• 4-5 McIntosh or mixture of apples, peeled and cut into cubes
• 1/4-1/2 cup cup water
• 1 tbs. honey
• 1/2 tsp. cinnamon
• 1 cup flour (you can combine all purpose and whole wheat)
• 1 cup rolled oats
• 3/4 cup brown sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 3/4 cup butter, softened (not melted!)
Preheat oven to 350°F. Grease the mini muffin tins with butter.
Mix the cut apples, water, honey and 1/2 tsp. cinnamon together in a saucepan and let simmer over medium heat. Stir occasionally and simmer, just until apples are partially cooked, about 5-8 minutes; and then remove from heat.
Combine the flour, oats, brown sugar, 1/2 tsp. cinnamon and nutmeg in a large bowl. Using a pastry cutter cut the butter into the flour mixture until it resembles coarse crumbs. Place a heaping tablespoon of the crust mixture into each muffin cup so it’s full, and using your thumb, press along the bottom and up the sides. Make sure that the crust is all the way to the top, adding more if needed. There will be mixture leftover.
Use a slotted spoon to let any liquid drain and place the apple filling into each of the crusts. Sprinkle a bit of the remaining crust on top of the filling.
Bake for 15-20 minutes until golden brown. Let cool for 5 minutes in the tins. Remove the muffins by running a flexible metal spatula or a non-serrated edged knife around the edges to loosen and then carefully lift them out of the tins.