Food Friday: Apple Pie Cake

Main Point: Azadeh baked a delicious low-callorie cup cake suitable to children and adults. Noosh Jan!

The harvest season is an amazing time. Wile mother-nature prepares for a short break to replenish for productive season ahead, it gives us a last glimpse into the vibrant colors. Some of those colors are different shades of red, yellow, and green, particular to apple. The variety of apples in this season make the cooking experience more enjoyable and varied.

While the classic apple pie with its perfect crust and luscious sweet and tart filling is the staple of the Fall desserts, this apple pie cake recipe is a mock effort in making the classic pie in a pinch of time. The cake is very light in texture; the sweetness is just right; and the best part: it is mess-free.

The harvest season is an amazing time; while mother nature prepares for a relatively short break to replenish for prductive season ahead, it gives us a last glimpse into the vibrant colors Fall has to offer: red, yellow, orange manifested by way of tasty Fall produces such as squash, pumpkin and apple. The variety of apples in this season makes them perfect for cooking, baking or even pairing them with salads.

While the classic apple pie with its perfect crust and luscious sweet and tart filling is the staple of the Fall desserts, this apple pie cake recipe is a mock effort in making the classic pie in a pinch of time. The cake is very light in texture; the sweetness is just right; and the best part: it is mess-free.

 Prep time: 5 min.                        

Bake time: 25 min.                     

Ready in: 30 min.

Level: Easy                                    

Yields: 6 jumbo cupcakes

Ingredients

2 eggs

1 apple, peeled and sliced into ½” pieces

1 ¼ cup all-purpose flour

7 tablespoons butter, room temperature

1 cup powdered sugar

¼ teaspoon baking powder

½ teaspoon vanilla extract

Cinnamon powder as needed

Jumbo cupcake liners

Directions:

1- Preheat the oven to 350 degrees F.

2- Peel the apple and cut into 1/2” pieces.

3- Separate the egg whites and egg yolks. Beat the egg whites on high speed for 4-5 minutes until firm peaks form.

4- Then beat the butter and powdered sugar until it becomes light in color and fluffy.

5- Add the egg yolks and vanilla extract. Beat until mixed completely.

6- Sift together flour and baking powder. Gradually add them to the butter mixture and beat on low speed.

7- When the batter is consistent, add the beaten egg whites. Slowly mix with a spatula in a rotary motion. The batter will be thick and it might seem hard to mix the ingredients. Do not worry as that is how it should be

8- Now it is time to layer the cake. Arrange the cupcake liners in a baking tray. Add a thin layer of batter to the liner. Sprinkle with some cinnamon powder. Add a slice of apple. Press each slice a little into the batter. Sprinkle some more cinnamon on top of the apple. Then top with another layer of batter. The layers don’t have to be perfectly overlapping since during the baking process the cake will come together.

9- Place the tray on the middle rack of the preheated oven. Bake the cakes for 20 minutes. In order to have a golden crispy top, turn the broiler on for 3-4 minutes before removing from the oven.

Let them cool completely. Sprinkle some powdered sugar on top. The apple pie cake is ready to be enjoyed with your favorite hot drink. Noosh-e jān!