This recipe for Little Apple Cakes was first posted in September 2018 on the blog of our sister site The Daisy Cake Company
Autumn is on its way which in our house means having masses of apples, so with that in mind I have set about hunting out some great apple recipes – first up are Little Apple Cakes
When I say we have masses of apples, I mean it. We have 2 apple trees, which could be very very old – our cottage is over 500 years old, and although the trees aren’t the same age as the cottage, we’re fairly certain they are older than me – so that’s pretty old!
Every year our trees are full. This year has been very dry and hot, so the apples are small, some very small, but they are beautifully sweet and abundant.
My Mum found a fab cookbook, that she’s had since I was little. I want to tell you more about this little gem of a cookbook, so will save it for another post. BUT, inside there was loads of apple recipes. The problem with old cookbooks is the lack of pictures. Apart from the cover this one has no photos, and just a few line drawings.
A lack of visuals in this day and age makes cooking the recipes a bit of an adventure, which of course could go horribly wrong, Thankfully these Little Apple Cakes went all right. They are made in a cupcake tin, which I suspect is considerable larger than the bun tin stated in the original recipe, as the mix should have made 18, but I only got 10. The cake batter is more of a dough consistency that you actually roll out.
The original recipe says eat them straight away, and while I wouldn’t argue with that, they were still good to eat a couple of days later, after being stored in an airtight container. And whilst they are Little Apple Cakes, perfect for an afternoon tea-time treats, they would also be fantastic as Little Apple Puddings, straight from the oven served with custard or ice-cream.
Little Apple Cakes
- 150 gms Peeled and Chopped Apples
- 15 gms Sugar – Granulated or caster
- 225 gms Plain Flour
- 1 tspn Cream of Tartar
- 0.5 tspn Bicarbonate of Soda or Baking Soda
- 110 gms Butter or Baking Spread
- 110 gms Caster Sugar
- 1 Large Free Range Egg
- 2 tbspn Icing or Powdered Sugar
- 3-4 tspn Cold Water
- Preheat your oven to 170c, 160c fan, 350f, Gas Mark 4.
- In a heavy bottom pan heat the apples and 15gms of sugar. It depends on how firm you want the filling of your cakes to be, but I prefer my apples to be soft but still keep their shape. Once cooked set to one side to cool.
- Sift the flour, cream of tartar and baking powder into a mixing bowl.
- Add the baking spread and sugar to the bowl and rub the mixture with your fingers until it resembles the texture of breadcrumbs.
- Add the egg and mix to a dough. It should resemble something similar to pastry dough, but slightly softer. Don’t over work the dough as you don’t want tough cakes.
- On a lightly floured surface roll 2/3 of the dough to about 1/4″ thick.
- Cut 10 rounds, about 2.5-3″ across and place into a cupcake baking tray.
- Fill each round with a spoon of the cooked apples. Keep it to the centre as you don’t it oozing out when it cooks.
- Now roll the rest of the dough and cut a further 10 rounds – I made mine slightly smaller, about 2″.
- Drop these onto the apple filled rounds in the cupcake tin. You don’t have to worry about sticking them down, because as they cook they all bind together very nicely.
- Bake for 15-20 minutes, or until they are well risen and slightly golden.
- Remove from the oven, and gently run the flat of a knife around the edge of each cake to release them from the pan.
- Turn out the cakes and allow to cool on a rack.
- To make the Glaze Icing mix a teaspoon of water at a time to the icing sugar until you have a thick but pourable glaze.
- Drizzle the glaze over each cake.
Posted by Bronya at Daisy Cake Company on Thursday, 14 May 2020