Apple Cakes

This cake is really easy to make and the soft apples inside them makes it such a delight to munch into.

• 2 eggs
• 1/2 cup caster sugar
• 1 cup self raising flour
• 110g butter, melted
• 1 apple, peeled and diced

1. Heat the oven to 180 C. Grease a 12 hole muffin tin.
2. Whisk the eggs and sugar together in a bowl until light and fluffy
3. Gently fold in the flour and butter, followed by the apple.
4. Pour the mixture into the tin and bake for 15- 20 mins, until golden brown and a skewer inserted into one of the cakes comes out clean. Cool.

Makes 12

Source: Cupcakes & Bakes

Apple Pecan Cake

Apple pecan cake

The wonderful combination of nuts and fruit with maple-flavored syrup makes this delectably moist cake exceedingly more-ish.

• 90g butter, softened
• 1/2 cup wholemeal self-raising flour
• 1 cup white self-raising flour
• 1 teaspoon ground cinnamon
• 3/4 cup firmly packed brown sugar
• 1/4 cup maple flavored syrup
• 3 eggs
• 1 cup coarsely chopped pecans
• 1/2 cup coarsely chopped raisins
• 1 cup coarsely grated apple

1. Preheat oven to moderate. Grease and line 20cm ring pan.
2. Beat butter, flours, cinnamon, sugar, syrup and eggs in medium bowl on low speed with electric mixer until ingredients are combined. Beat on medium speed until mixture is smooth and changed in colour.
3. Using wooden spoon , stir in nuts, raisins and apple. Spoon mixture into prepared pan, spread evenly with spatula.
4. Bake cake in moderate oven about 50 minutes. 

Tips

• Sultanas or finely chopped seeded dates or prunes can be substituted for the raisins and walnuts for the pecans.

Source: The Australian Women's Weekly

Apple Streusel Cake

This cake is a unique combination of textures -crusty and spongy at the same time. It has its own topping and is simply delicious. 

• 3 medium apples (450g)
• 1 tablespoon caster sugar
• 1/4 cup(60ml) water
• 185g butter, softened
• 3/4 cup caster sugar, extra
• 2 eggs
• 2 1/4 cups self-raising flour
• 3/4 cup milk

Cinnamon Streusel Topping

• 3/4 cup (110g) plain flour
• 3 teaspoons ground cinnamon
• 60g butter, chopped
• 1/3 cup (75g) firmly packed brown sugar
• 2 teaspoons water, approximately

1. Preheat oven to moderate. Grease and line deep 23cm square cake pan.
2. Peel, core and quarter apples; slice thinly. Combine apple, sugar and the water in medium saucepan, bring to a boil. Reduce heat; simmer covered, about 10 minutes or until apple is tender, drain well.
3. Meanwhile beat butter and extra sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Transfer mixture to large bowl; using wooden spoon, stir in flour and milk, in two batches.
4. Spread two-thirds of the mixture evenly over base of prepared pan, top evenly with apple, then spread with remaining mixture. Sprinkle evenly with cinnamon streusel topping.
5. Bake cake in moderate oven about 50 minutes. Turn cake top side up to cool.

Cinnamon Streusel Topping

Combine flour and cinnamon in small bowl; rub in butter with fingertips, add sugar. Using one hand, mix in enough of the water to make mixture come together in a ball, cover with plastic wrap; freeze 30 minutes. Coarsely grate topping mixture before sprinkling on unbaked cake.

Serves 12

Storage

Cake will keep for up to 2 days in an airtight container at room temperature, or in the refrigerator for up to 3 days.

Source: The Australian Women's Weekly

Lumberjack cake

This cake comes with a distinct topping which makes it interesting and unquestionably delicious.

• 2 large apples(400g), peeled, cored, chopped finely
• 1 cup finely chopped seeded dried dates
• 1 teaspoon bicarbonate of soda
• 1 cup boiling water
• 125g butter, softened
• 1 teaspoon vanilla essence
• 1 cup caster sugar
• 1 egg
• 1 1/2 cups plain flour

TOPPING

• 60g butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup milk
• 2/3 cup shredded coconut

1. Preheat oven to moderate. Grease 23cm square pan, line with baking paper.
2. Combine apple, dates and soda in large bowl, add the water, cover bowl with plastic wrap, stand 10 minutes
3. Meanwhile, beat butter, essence, sugar and egg in small bowl until light and fluffy
4. Add creamed butter mixture to apple mixture, using wooden spoon stir in flour well. Pour mixture into prepared pan. 
5. Bake cake in moderate oven 50 minutes.
6. Remove cake carefully from oven to bench. close oven door to maintain the temperature. Using metal spatula, carefully spread warm topping evenly over cake, return cake to oven, bake about 20  minutes or until topping has browned.
7. Stand cake 5 minutes, then cool on wire rack.

Topping

Combine ingredients in saucepan, using wooden spoon stir topping mixture over low heat until butter melts and sugar dissolves.

Serves 12

Source: Australian Women's Weekly