Part 2 of today’s baking extravaganza!
I made these two years ago, and they were so delicious I had to make them again!
teaspoon baking powder
teaspoon plus teaspoon ground cinnamon, divided
teaspoon ground allspice
teaspoon ground nutmeg
cup butter or margarine, softened*
cup plus 2 tablespoons granulated sugar, divided
cup vegetable oil
1 tablespoon vanilla extract
2 cups peeled, cored, and chopped Granny Smith apples
1 apple’s peel
cup chopped walnuts
* I have always substituted vegetable oil for the butter/margarine, and the cakes still come out deliciously.
Preheat oven to 400 degrees. In a medium bowl, stir together flour, baking powder, 1/2 teaspoon cinnamon, salt, allspice, and nutmeg. In a large bowl, cream butter and 3/4 cup sugar until fluffy. Add eggs, oil, and vanilla; stir until smooth. Add dry ingredients to creamed mixture; stir until well blended. Finely chop reserved apple peel. Stir in apples, apple peel, and walnuts. Spoon batter into paper-lined muffin pan, filling each tin 3/4 full. Bake 15 to 18 minutes or until a toothpick inserted in center of cake comes out clean. Transfer to a wire rack. In a small bowl, stir together remaining sugar and cinnamon. Sprinkle tops of warm cakes with cinnamon sugar mixture. Cool completely. Store in an airtight containger.
Yield: about dozen cakes
I don’t have any walnuts here, so I just added extra apple chunks. I also only had one Granny Smith apple, so I used a mix of Golden Delicious, Granny Smith, and some very not-crisp apple I got from a free lunch.
I don’t understand why you are supposed to sprinkle the cinnamon sugar on after taking the cakes out of the oven. Barely any of it melts, so you just end up making a mess whenever you try to eat one.