Apples are what most people think of when autumn arrives. Whether you are picking apples, baking apples or just crunching on apples, they are the perfect complement to the season. These miniature cakes are just great when served warm, and topped with vanilla ice cream.
| Topping | ||
|---|---|---|
| 2 | large apples (peeled, cored and sliced) | |
| 2 | tbsp | light brown sugar |
| 1 | tbsp | unsalted butter |
| 1⁄2 | tsp | cinnamon (grated) |
| Cake Batter | ||
| 1 1⁄2 | c | all-purpose flour |
| 3⁄4 | c | sugar |
| 3⁄4 | tsp | baking powder |
| 1⁄4 | tsp | baking soda |
| 1⁄4 | tsp | salt |
| 1⁄8 | tsp | ginger |
| 3 | tbsp | butter (melted) |
| 1⁄4 | tsp | vanilla |
| 3 | eggs | |
| 3⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
Preheat oven to 350°. Prepare apple topping; heat one tablespoon of butter in a small skillet over medium-high heat. Once melted, add apples, brown sugar and cinnamon and cook for approximately 4-5 minutes, or until apples are tender. Once cooked, divide apple mixture evenly among 12 wells of a non-stick muffin pan and prepare the cake batter.
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt and ginger and mix well. Add melted butter, vanilla, eggs and yogurt to this mixture and mix until there are no visible lumps of flour remaining, being sure to scrape the sides of the bowl as you mix. Divide this mixture evenly among the wells of the muffin pan, placing the batter over the apples. Bake for 30 minutes, or until cakes are golden brown, or when a toothpick inserted into the center of the cake comes out clean.
Allow cakes to cool, and turnout muffin pan onto a baking sheet. Serve warm, and top with your favorite ice cream.