Mini Apple Cake
These moist mini apple cakes, packed with apple chunks, raisins, and nuts, are topped with a cinnamon-brown sugar layer. They're quick to make and perfect for breakfast or snacks, offering the warmth of autumn in every bite.
Ingredients
- 2 large eggs at room temperature
- 105 g approximately ½ cup granulated sugar
- 1 cup vegetable oil
- 1 cup milk at room temperature
- A pinch of salt
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice or white vinegar
- 12 grams approx. 2½ tsp baking powder
- 1½ cups all-purpose flour
- 1 cup peeled and chopped apples
- ½ cup raisins yellow or black
- ½ cup chopped nuts almonds, walnuts, or your choice
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and lightly flour your mini cake molds or muffin tin.
- Whip Eggs and Sugar: Beat the eggs in a large bowl until frothy. Gradually add sugar, mixing until the mixture becomes pale and almost doubles in volume.
- Add Oil: Slowly drizzle in the vegetable oil, mixing continuously to maintain a creamy texture.
- Mix Dry Ingredients: In a separate bowl, sift together the flour and baking powder.
- Combine Wet and Dry: Gently fold the dry ingredients into the egg mixture until just combined, being careful not to overmix.
- Add Milk and Flavorings: Stir in milk until the batter reaches a thick but slightly pourable consistency. Add lemon juice (or vinegar) and vanilla extract.
- Fill the Molds: Spoon the batter into each mold or muffin cup, filling halfway.
- Add the Filling: Sprinkle apples, raisins, and nuts over the batter. Mix brown sugar and cinnamon, then sprinkle over the top.
- Bake: Bake for 25-30 minutes, until the tops are golden, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the mini cakes cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.