This blog post is one such example. I tend to write a rough draft of my recipe ideas first, then do the fine-tuning as I trial them in the kitchen, updating my notes as I go; a method that usually works well. For this particular blog post, however, all I could find was my original recipe draft, so I've had to piece that together with my memories of the afternoon to recollect the ingredients and steps I added along the way... so you can see how this could, in fact, turn out to be not a recipe for cinnamon apple muffin cake, but rather a recipe for disaster. However, with a bit of work, I'm pretty sure I've finally got this right. Yes!
|Folding in the sweet, buttery, cinnamon-spiced apple cubes.|
This cinnamon apple muffin cake is yet another one of my simple mini loaf creations. I created it especially for my friend Kelvin's housewarming party, where, to my delight, it was enthusiastically finished by the guests in no time at all.
The secret? I lovingly cooked the apple cubes in a lush, sigh-inducing mix of butter, sugar and cinnamon before folding them to the batter. Yeah, it was hard to go wrong from there onwards...
mini cinnamon apple muffin cake
(mini loaf pan dimensions: 18cm (l) x 10cm (w) x 5.5cm (h) exterior, 15 x 8 x 5.5cm interior.)
for the cake:
1 medium apple, peeled, cored, and chopped into 1.5cm/0.5 inch cubes
1/4 cup butter, plus more for greasing
1/3 cup sugar
1 teaspoon ground cinnamon
1 cup self raising flour (or 1 cup flour + 1.5 teaspoons baking powder)
1 large egg
1/3 cup milk
1/8 teaspoon salt
Pre-heat oven to 180C fan-forced, or 200C regular.
Simmer apple cubes, butter, sugar, cinnamon together over a low medium heat for 5 minutes or until just tender. Remove from heat and set aside to let it cool slightly.
Place self raising flour in a bowl and make a well in the centre.
In another bowl, lightly whisk egg, then add milk and salt. Continue whisking till well combined.
Pour eggy milk mixture into the centre of the bowl with the self-raising flour and stir through gently a few times until just combined.
Pour in the apple mixture. Again, stir until just combined, taking care not to overmix the batter.
Grease the loaf tin with butter. Pour the batter in and smooth the top.
Bake in the oven for approximately 30 minutes or until the crust is a lovely golden brown.
(Note: You may also bake the batter in muffin moulds, and if so, they should be done in 20 - 25 minutes.)
Remove from oven and cool on a rack for 10 minutes, then lightly run a knife along the edges of the tin and tip the cake out onto a serving plate.
for the cinnamon syrup glaze:
1/4 teaspoon ground cinnamon
2 tablespoons raw sugar
3 tablespoons water
Combine cinnamon, sugar and water in a saucepan and bring to a boil, stirring until all the sugar has dissolved, then simmer for another minute.
If you're planning on keeping this cinnamon apple muffin cake for later, brush cinnamon syrup liberally all over the cake and let it absorb before storing. Alternatively, if you're planning to eat the cake while it's still warm, just slice and serve with a drizzle of the syrup.
|my cinnamon apple muffin cake, waiting to be turned out, glazed, and enjoyed with friends...|