Somehow, when you load a baked good with fruit, it is instantly healthier. Don’t you feel different about devouring a slice of blueberry pie than you do a gooey cinnamon roll?
People ask me all the time if I get tired of cake, cinnamon rolls, cookies. The truth: No, I don’t. Since we’re constantly changing up the bakery menu with seasonal offerings, there is always something in the kitchen that I haven’t eaten in awhile.
Do you get tired of chocolate chunk cookie dough? What if you were walking to your desk to tackle an afternoon project and there was a giant mound of dough on the table? Yep. Me too! Grab a spoon and get to work.
As we head toward cooler weather, apples are in abundant supply. I adore these little cakes. They are full of freshly grated apples and sweetened with maple syrup. You won’t need a mixer for this two-bowl recipe, but you will need to break out your food processor.
You can really use any apple here. I used a combination of Pink Lady and Honey Crisp because that’s what was in my fridge, and the result was delicious. These apple cakes kind of remind me of a cross between a doughnut and a little teacake. Please make these on Sunday morning. I doubt they’ll even last until Monday.
Maple Apple Cakes
Makes 28 mini Bundt cakes
For the cakes
2 1/2 cups all-purpose flour
1 teaspoon fine sea salt
1 tablespoon baking powder
1 teaspoon cinnamon
1/8 to 1/4 teaspoon freshly grated nutmeg (optional)
4 large eggs
1/2 cup pure maple syrup
8 ounces unsalted butter, melted
5 to 6 medium sized apples, peeled and grated (I toss these in my food processor instead of risking my fingers on the box grater)
For the cinnamon sugar
1 cup granulated sugar (you could also use superfine sugar)
2 teaspoons cinnamon
Stir together sugar and cinnamon.
To make the cakes: Heat oven to 350 degrees. In a medium-sized bowl, whisk together flour, salt, baking powder, cinnamon and nutmeg. In a large bowl, whisk eggs together. Add maple syrup and melted butter and whisk to combine. Add flour mixture in two additions and whisk gently. Be careful not to overmix. Before all of the flour mixture is incorporated, dump the apples in. Trade your whisk for a rubber spatula at this point.
Thoroughly spray your little Bundt pans with nonstick cooking spray. Fill each cavity about 3/4 full of batter. Bake for 23-plus minutes, or until a toothpick inserted in to the center of each cake comes out clean. Allow to cool in their pans for 5-10 minutes. Gently invert the pan and turn cakes on to a sheet pan lined with parchment paper.
Roll each cake in cinnamon sugar mixture until completely covered. Enjoy!
Erin Brown is a pastry chef and proprietor of Dolce Bakery in Prairie Village. Reach her at firstname.lastname@example.org.