Lately I have been harvesting so many apples, I keep running out of ideas what to do with them. I made a ton of apple compote, I try to put apples in our dinners (tonight some will go into a chicken roast with dark beer sauce), I have made cakes, pies, muffins and swirls. So when I was browsing through some of my favourite blogs I found a recipe by Pastry Affair for apple muffins, and even though I had seen plenty of apple muffins and cakes lately, her photos spoke to me.
I changed the recipe slightly by using spelt flour. Also in the end I decided to go for a cake tin as I didn't have any muffin moulds at hand. I am still collecting kitchen utensils for our place in the country and some essentials are still missing unfortunately.
- 80g butter
- 80g muscovado sugar
- 2-3 apples
- 150g muscovado sugar
- 2 large egg
- 1 tsp vanilla
- 1tsp cinnamon
- 1/4tsp nutmeg
- 1tsp baking powder
- pinch of sea salt
- 350g spelt flour
- 300ml milk
- for the topping: 1-2apples, 1tbsp muscovado sugar, 1/2tsp cinnamon
1. Preheat oven to 180°C fan. In a medium saucepan, melt 1tbsp butter on medium heat. Add 80g sugar and let it melt on low heat until you get a goldenbrown caramel. Peel and cut 2-3 apples (roughly 200g) into 2-3cm chunks. Add the apples to the caramel and sautée for about 5-8min. Apples should be cooked but not falling apart.
2. Beat the remaining butter with 150g sugar, add the eggs and continue whisking for another min. until foamy. Add the vanilla, cinnamon, nutmeg and salt.
3. Sift the flour with the baking powder. Gradually add the flour to the egg-mix, adding a bit of the milk inbetween, until both are used up and you have a smooth batter.
4. Grease a cake tin and line with parchment paper. Mix the batter with the apples and gently fold through.
5. Cut the apples for the topping into thin slices. Place on top of the cake batter, slightly overlapping. Mix the remaining sugar with cinnamon and sprinkle on top of the apples.
6. Bake in the oven for approx. 25-30min. until a skewer inserted comes out clean and the top is goldenbrown and caramelised.
There is so much that inspires me, my friends, colleagues, or even just spending a couple of minutes browsing through Instagram, or Pinterest, I am usually quickly overwhelmed by all the pictures and recipes out there. This recipe is so easy and so pleasing, I am considering making it again tomorrow (there are still so so many apples left).