I love desserts with apples. I love the sweet, cinnamon spicy taste. As soon as fall hit, I wanted to make an apple dessert. I stumbled upon this apple cake at 101 Cookbooks. To make it more portable, I made cupcakes instead. I didn’t have a muffin tin at this point, but I did have silicone heart shaped liners from my grandma, so I used those in a cake pan. I love these liners; the cupcakes come out so cleanly, unlike regular paper liners. I do have a muffin tin now, but I don’t think I’ll stop using them!
I ended up eating these for breakfast a few days; they’re way too tasty to pass up, and they aren’t very bad for you!
How cute are these?
2 cups sweet, crisp red apples, cut into 1/4 cubes (peel on)
2 1/2 cups white whole wheat flour
1 T baking powder
2 t cinnamon
1/2 cup brown sugar
1/2 t salt
2 eggs
1 cup buttermilk
1/4 cup applesauce
3 T large grain sugar
Preheat the oven to 400F degrees, racks in the middle. Line muffin tins.
Place the chopped apples in a bowl of water along with the juice of one lemon. Set aside. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl. And in a separate smaller bowl whisk together the eggs and the buttermilk. Whisk in the applesauce. Pour the buttermilk mixture over the flour mixture and stir until barely combined – try not to over mix. Now drain the apple, shake off any excess water, and fold the apples into the cake batter.
Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle with most of the large grain sugar. Bake for about 20-25 minutes or until cake is just set and a touch golden on top.