One of my all time cakes is a apple cake. This one is baked in a muffin tin. It is moist with vanilla flavor, apple pieces and topped with cinnamon crumbs.

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The perfect combination of German Apple presented the American way.

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I made those for the German Festival. Right after I started my Cottage Food business. They sold out in no time.

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This makes about 15 - 18 muffins.

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What you need:

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Apple Cake

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2 sticks of butter (250 gr) 

2 cups of sugar (250 gr)
3 cups of all purpose flour (400gr)

1 pinch of salt

1 tbl spoon Vanilla extract

1 + 1/4 tbl spoon baking powder

6 eggs

a little less than 1 cup of milk (200 ml)

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5 - 6 apples (I use Granny Smith)

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juice of half a lemon

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Cinnamon Crumb

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1 + 3/4 of a cup all purpose flour (300 gr)

1 + 1/4 of a cup sugar (150 gr)

1 +1/2 stick of butter (200 gr)

2 tbl spoons cinnamon

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For the dough:

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Peel the apples and remove the core. Cut into bite size pieces. Squeeze the half lemon over the apple pieces to prevent them from browning. Mix a little bit and set aside.

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Beat the butter and sugar together in a mixing bowl until well combined. I use my KitchenAid for this.

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Add the eggs and vanilla and beat until well combined. 

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Measure the flour, salt and baking powder into a separate bowl. Then add to the batter. Start beating on low to prevent the flour from covering your kitchen. 

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Add the milk to the batter and beat until well combined. The batter will be very soft, kind of liquid. 

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As a final step add the apple pieces to the batter. Set aside.

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To make the dough simply put all ingredients in a large mixing bowl. Mix by and knead little crumbs. They do not have to look all the same. They are crumbs. Some will be bigger, some will be smaller. That is totally fine. 

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To bake the dough you have several options. The only thing that stays the same is the temperature. Bake the cake at 325 F / 160 C.

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I made cupcakes out of them. I used nice cupcake paper and filled them about 3/4 full (120gr). I topped them with crumbles (30 gr each). They went in the oven for about 32 minutes. If you want them a little darker (they will not be dry!) let them bake for about 34 minutes. Take them out of the oven, let cool for 5 minutes and put them on a wire rack to let cool completely.

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You can also use 4 mini loaf tins, lined with parchment paper or 2 larger (12 inch / 28 cm) loaf tins. Lined with parchment paper, as well. You need to bake the mini ones for about 35 - 45 minutes, the larger ones for about 50 - 60 minutes.

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If you do not want to put crumbles on top, you can also use a Bundt cake form. Bake the cake for 55 - 60 minutes. Take out and let sit for 5 minutes. Flip the form on a wire rack and let the cake slide out. Let cool completely and dust with powdered sugar.

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Enjoy!