2 years ago
flourmaniac
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Mini Apple Crumb Cakes
Ingredients FOR THE TOPPING ¾ cups/115g packed brown sugar ½ cup/100g granulated sugar 1 tablespoon ground cinnamon 1 teaspoon salt ¾ cups/167g butter, melted 1½ cups/186g all purpose/plain flour FOR THE CAKE: 2½ cups/315g all purpose/plain flour 1 teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon salt 1½ sticks/170g softened butter 1½/300g cups sugar 2 large eggs 1¼ Cups/310ml Buttermilk 1½ Teaspoons Vanilla 4-6 small apples. FOR THE ICING: 6 tablespoons softened cream cheese 3 tablespoons softened butter 1 ½ cups/192g powdered/icing sugar ½ teaspoon vanilla extract ¼ tablespoons warm milk TOPPING: Mix both sugars, cinnamon, and salt in medium mixing bowl. Add the warm melted butter and stir to blend. Add flour and mix with a fork until moist clumps form. Set aside. CAKE: Preheat the oven 350F/170c. Grease 12 section mini loaf or brownie baking pan. In a medium mixing bowl mix together the flour, baking soda, baking powder, and salt. Beat the softened butter in large bowl until light. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add buttermilk and vanilla, beat just until blended. Add flour mixture in 3 additions, beating just until blended after each addition. Peel, core, and chop the apples and fold them into the batter. Transfer cake batter evenly to prepared baking pan. Hand squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over each cake, covering with a layer of topping. Bake 20-30 minutes or until tester comes out clean and topping is deep golden brown and a little crisp. Cool cake in dish on rack at least 30 minutes. For the cream cheese icing: Mix the cream cheese butter, sugar, and vanilla. Add warm milk 1 tablespoon at a time until the glaze reaches desired consistency. Drizzle each cake with icing and enjoy! Makes 12 – 15 cakes
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