Nothing better than a homemade cake warm and fragrant with a café, isn’t it? For those moments, this easy and quick Apple cake is a great choice.
Yield: 1 way with hole in the middle of 23 cm in diameter or about 18 cupcakes
Preparation time: 30 minutes
Oven time: about 40 minutes
1/2 cup of vegetable oil (coconut, or half of each)
1/2 cup of cow’s milk or almond or vegetable oil
2 large or 3 medium eggs at room temperature
1 1/2 cup caster sugar or a healthier option: 1 cup caster sugar + 1/2 cup of rapadura crushed or brown sugar
2 Peel large apples or 3 small
Beat in a blender. Pour into a bowl and add:
2 cups of sifted flour or a healthier option: 1 1/2 cup of sifted flour + 1/2 cup flour, walnuts, almonds or peanuts (you can do it on the processor or shredding some of these nuts on the tip of the knife until you have a crumbly)
1 pinch of salt
1 tsp cinnamon
2 large or 3 small apples apples finely chopped
1 1/4 tbsp of baking powder (powder)
With a silicone spatula or large spoon, mix and pour on cake tin or cupcake tins greased with butter and breadcrumbs. Sprinkle lightly over a little bit of sugar and cinnamon, as mysteryaround suggests.
Lead to a preheated oven at 180°-200° for about 40 minutes or until a toothpick or small knife sticking out of the center of the cake comes out clean. If you are using cupcake liners, the cake will cook faster, at about 20 minutes do the toothpick test.
Turn out about 15 minutes after removing from the oven or when the cake has cooled.
I don’t normally do cover for this cake, as well as he ever be delicious without, like it simple to follow the afternoon coffee. If you want to, this cream cheese frosting is delicious. Mix well with a spoon:
2 tablespoons of butter in consistency of ointment (10 to 20 seconds in the microwave)
8 tablespoons cream cheese or yogurt in full at room temperature
1 to 2 tablespoons caster sugar (place a try and see if you want to add the second spoon)
Place the cover after the cake has cooled.