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Mini Apple Crumble Cakes

Mini Apple Crumble Cakes

These Apple Crumble Mini Cakes are everything you want on an autumnal day. Light, fluffy spiced sponge topped with soft cinnamon-sugar apples, a crunchy buttery crumble, and finished with a drizzle of sweet maple glaze!

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Prep: 45 minutes
Cook: 15 minutes
Total: 1 hour
Servings: 12

Equipment

Ingredients

For the cinnamon sponge:

  • 180 grams Unsalted butter or baking spread room temperature
  • 180 grams Caster sugar
  • 2 medium Eggs room temperature
  • 180 grams Self-raising flour
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Nutmeg optional, but delicious!
  • 1 tablespoon Milk whole or semi-skimmed

For the apple filling:

  • 2 Granny smith apples
  • 2 teaspoons Ground cinnamon
  • 1 tablespoon Light brown sugar
  • 2 tablespoons Water

For the crumble topping:

  • 50 grams Plain flour
  • 2 tablespoons Light brown sugar
  • 30 grams Unsalted butter cold
  • Pinch Salt

For the maple glaze:

  • 50 grams Icing sugar
  • 1 teaspoon Maple syrup
  • 1 tablespoon Water
Metric - US Customary

Instructions

Start by making the apple filling:

  • Peel and finely chop the apples into small cubes. Place in a bowl with the cinnamon, sugar and water. Stir to combine then cover with clingfilm and microwave for 1-2 minutes until the apple has slighty softened and the mixture is fragrant.
    2 Granny smith apples, 2 teaspoons Ground cinnamon, 2 tablespoons Water, 1 tablespoon Light brown sugar

Prepare the crumble topping:

  • In a bowl, stir the flour, sugar and salt together until combined. Cut the cold butter into small cubes and add to the bowl. Use your fingertips to rub the butter into the dry ingredients until it resembles chunky breadcrumbs. Place the bowl in the fridge.
    50 grams Plain flour, 2 tablespoons Light brown sugar, 30 grams Unsalted butter, Pinch Salt

Now make the cinnamon sponge mixture:

  • Preheat the oven to 180°C fan / 200°C conventional.
  • Generously grease a loose-based 12-hole mini cake tin (link in the blog post above) with melted butter and dust with a thin coating of flour.
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy.
    180 grams Unsalted butter or baking spread, 180 grams Caster sugar
  • Mix in one egg at a time until combined. TIP: add 1 tbsp of the 180g flour with each egg to stop the mixture from curdling.
    2 medium Eggs
  • Fold in the remaining flour, cinnamon, nutmeg and milk until the mixture is smooth and combined.
    180 grams Self-raising flour, 1 teaspoon Ground cinnamon, 1 tablespoon Milk, 1/4 teaspoon Nutmeg

Assemble and bake the mini cakes:

  • Divide the cinnamon sponge mixture evenly between the holes of the cake tin. Spoon the apple filling on top, then sprinkle over the crumble mixture.
    mini cake baking tin
  • Bake for 20 minutes until the mini cakes have risen and the crumble topping is golden. Leave to cool in the tin for 30 minutes.
  • To remove the cakes, first run a knife around the outside of each to peel the sponge away from the tin. Then push them out from underneath and use a knife to peel the cakes away from the metal bases.
    Mini Apple Crumble Cakes

Finish with the maple glaze:

  • Stir the icing sugar, maple syrup and water together to make a smooth glaze.
    50 grams Icing sugar, 1 teaspoon Maple syrup, 1 tablespoon Water
  • Drizzle the glaze over the apple cakes. Serve and enjoy!
    Mini Apple Crumble Cakes

Video

Notes

These cakes are best stored in a sealed container, in the fridge, for up to 3 days.