Modern Applecakes

Chelsea Monroe
Essentially apple coffee cake muffins, these have crumble tops with a crunch that contrasts
with the softness of the cake itself. The apples melt as they bake, imbuing the cake with an
incredible moistness and apple flavour.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8 muffins

Equipment

  • 1 Jumbo Muffin pan
  • 2 Large Bowl

Ingredients
  

For the Cake

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 Tsp vanilla extract
  • 2 cups flour all-purpose flour
  • 1 Tsp baking powder
  • 1 Tsp baking soda
  • 1/2 Tsp salt
  • 1 cup sour cream
  • 3 tart apples peeled, cored and diced

For the Topping

  • 3/4 cup brown sugar packed
  • 1 Tsp ground cinnamon
  • 2 Tbsp unsalted butter chilled
  • 1/2 cup walnuts chopped

Instructions
 

  • Preheat the oven to 350°F. Grease the cups of a jumbo muffin pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the creamed mixture, alternating with sour cream and mixing well after each addition. Stir in the apples. Scrape the batter into the prepared muffin pan, filling each cup two-thirds full.
  • For the topping, combine the brown sugar and cinnamon. Cut in the butter until crumbly, then stir in the nuts. Sprinkle the topping evenly over the batter-filled cups, pressing gently to mix it with the cake
  • Bake for 30 minutes, or until a toothpick inserted near the centre comes out clean. Allow to cool.
Keyword Muffins

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