Traditional cake lovers may hate this recipe. Personally, I don’t really like cakes that are so sweet they give you headaches when you eat them, so this recipe has a lot less sugar than most cakes. This cake is also lacking in the butter department, so it’s not as rich-tasting but still has a nice fluffy texture. If you like richer, sweeter cakes, you may want to up the sugar and butter amounts, though I’m not sure how that would affect the texture. To make extra healthy, try subbing whole grain flours.
- 1/2 apple, chopped small (I left skins on for nutrition, but you may get a smoother texture if you remove them)
- 1 tbsp water
- 1 tbsp maple syrup
- 1/4 tsp cinnamon, another 1/4 tsp cinnamon
- 1 cup flour
- 1/4 cup milk or non-dairy milk
- 1/4 cup brown sugar
- 1 egg or flaxseed egg
- 2 tbsp butter, softened, but not melted
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp vanilla
- sliced almonds, optional
- Pre-heat oven to 350 degrees F and prepare 4 cups of a muffin pan with non-stick spray.
- Combine apple, water, maple syrup, and 1/4 tsp cinnamon in a small pot and cook over medium heat for about 5 minutes or till apples are tender. Set aside.
- Meanwhile, in a large bowl, whisk together flour, salt, baking powder, and cinnamon.
- In a medium bowl, cream butter and brown sugar. Whisk/stir in milk, egg, and vanilla till combined.
- Stir wet mixture into dry mixture until just combined, careful to not overmix.
- Fill bottom half of 4 cups in a prepared muffin tin with cake mixture. Use finger to smooth to cover bottom. Batter will be a bit thick.
- Evenly distribute cooked apples into the 4 muffin cups.
- Evenly distribute the rest of the cake batter over the apples. Smooth/spread as needed.
- If you’re using a nut topping, add that to the top.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes before serving. Enjoy!
Serves 2, makes 4 individual cups