June 23, 2012

Apple Pie Filling Cake

I have always preferred cupcakes to a full cake.  Cupcakes are already in the perfect serving size, they are easier to store and they are portable.  Fortunately, most any cake recipe can be poured into a muffin tin instead.  Here is one of my favorites, along with ideas for modifying the recipe.

Apple Pie Filling Cake
Time = 45 min
Makes = 1 cake or 24 muffins

2 cup all purpose flour (or 1 cup all purpose and 1 cup whole wheat flour)
2 tsp baking soda
1/2 tsp salt
2/3 c sugar
2 tsp cinnamon
1 quart apple pie filling
1/3 c oil (or melted butter)
2 eggs
1 tsp vanilla
Optional additions:  1 cup golden raisins, 1/2 c chopped nuts, 1/2 c shredded carrot, 1 cup currants

Preheat oven to 350 F.

In a large bowl, mix all the dry ingredients together.  Add the remaining ingredients and mix well.  Fold in additions.  Today I used golden raisins and shredded carrot.

Either pour into a greased 9x13 baking pan or spoon into lined muffin tins (fill 3/4 full).  For the cake, bake one hour.  For the cupcakes, bake 30 minutes.  When a toothpick stuck into the middle of the cake, or one of the cupcakes, comes out clean, they're done. 

My family doesn't like frosting much.  So instead of frosting I sprinkle the cupcakes with a mixture of 1/2 sugar and 1 tsp cinnamon just before baking.  But if you love frosting, a thick cream cheese frosting would go best on these cupcakes.

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