Mini Apple and Cinnamon Cakes

27 Feb


Since the first moment I made this cake with my sister, I fell in love with it. It is simple and the combination of apple and cinnamon has been used repeatedly in all baking but this cake shows perfectly why these flavors are used so repeatedly. It is incredibly moist and this mini cake variation allows houses with only 2 or 3 people to make cake and not be daunted as to how much cake they’re going to have to either eat or waste. The icing sugar glaze is what makes these cakes as it gives the cakes added moistness and a little extra kick of sweetness and keeps you coming back for more.


Mini Apple and Cinnamon Cakes (Serves 2 generously)

1 large Granny Smith apple

1tbsp dark brown sugar

3/4tsp ground cinnamon

1/4 cup vegetable oil

1 egg

1/2 orange, juiced

1tsp vanilla extract

1/2 cup coarse light brown sugar

1/2 heaped cup plain flour

1/4tsp baking powder

1 1/2 tsp cinnamon

Flaked almonds

3 heaped tbsp icing sugar mix with a bit of water to make a slightly runny consistency

  • Preheat the oven to 180ºc/350ºf and line two 5inch x 2inch round tins, preferably with a spring bottom.
  • Peel, core and dice the apple then add it to a small bowl with the 1tbsp dark brown sugar and 3/4tsp cinnamon. Toss to combine and set aside.
  • In a large bowl, beat together the oil, egg, orange juice, vanilla and sugar for about 1min.
  • Add in the flour and cinnamon in batches until well combined then fold in the apples.
  • Divide between the two tins and sprinkle with flaked almonds.
  • Bake for about 25mins or until a skewer inserted in the centre comes out clean.
  • Let cool slightly, pierce holes in the top of the cakes then drizzle the icing sugar mixture evenly over them.
  • Let that soak in a bit then serve with cream, ice-cream or custard.

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