Apple upside down mini cakes – eggless baking #littlekitchenwonders

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I got to attend a seminar or modern-day baking and commercial baking. I was horrified to know what we buy and what we eat. There are hardly ingredients that I ever come across in my home baking. I was aghast to know what I have been eating in the name of heath food.  There were so many ingredients in a simple bread that I don’t even think of consuming. When asked,  the chef told the preference of the consumers that makes them come up with the recipes that have better texture, more shelf life and attractive to eyes.  If it’s a simple cake or a cup cake, that would generally have APF, cake margarine, few kinds of emulsifiers to substitute for egg (if it’s an eggless version of the cake)….and more…phew.

I lean towards home cooking/baking more and more, as I explore the world of outside the home kitchen. ..Sometime the inclination to prove yourself within, creates outstanding results, so is this apple upside down cake, a re-assurance that the home baking would taste as good as bought out goodies, without artificial coulors, stabilizers etc, And that’s what all we want,  I don’t really measured the shelf life of this product as, all six are gone off really fast.

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For a moment, I doubted my baking skills with the humble ingredients.. thanks god I blogged my recipes before, a proof that home baking can stand as relatively healthier version than the commercial baking. I at least know the ingredients that I am consuming. How would you dare to eat something like trans fat and emulsifiers….“Informed eating” that’s the need of the day. No body dies without eating complex food at craving ..anyways.. Be considerate about the amount of chemical intake.

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I wasn’t hoping this to come out this pretty and tasty, but there is always a feel good factor in surpassing the expectation.  I hope you enjoy baking/tasting these goodies as much as we did.

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Recipe

Ingredients

  • 1 cup all purpose flour
  • 1/4 cup white sugar
  • pinch of salt
  • 1/2 tbsp baking powder
  • 1/2 tbsp baking soda
  • 1 tbsp lemon juice
  • 1/4 cup yogurt
  • 1/4 cup butter softened
  • 3 tbsp of warm milk
  • 1/2 tsp pure vanilla extract
  • 1 apple, peeled, core and cubed
  • 1 apple , peeled, cored and cut into 6 circles
  • 3 candied cherries (optional)

Syrup

  • 2 tbsp granulated white sugar
  • 3 tbsp honey
  • 2 tbsp lemon juice

Method –  Syrup -Melt the sugar on a low flame, stirring it continuously. Stir in the honey  and take the syrup out of the flame. Add the lemon juice and keep it aside.

Cake – Sieve the flour, baking powder, baking soda and salt together in large mixing bowl (Lets call it Bowl 1). Add in the cubed  apples and give it a stir.

In another mixing bowl (Lets call it bowl 2), add sugar and yogurt/curd and stir well with a wire whisk. Add in the butter and warm milk and vanilla extract and stir until all ingredients mix well.

Pour in half of the liquid ingredients in to the dry ingredients bowl (Bowl 1), and mix it gently.  Pour in rest of the liquid ingredients and mix until combined (Do not over mix).

Assembling –

In  greased cupcake moulds, place the circular shaped apple pieces, one in each. In the cored portion put in to candied cherries, if using. Pour 1 tbsp of syrup in each mould.

Fill in the prepared batter in each mould until the 3/4 of the cup is full.

Bake at 180ºC or 360ºF for 32-35 minutes or until the cakes turn golden brown.

Makes 6 mini cakes.

Note – Soaking the peeled apple in water mixed with lemon juice, ensures apple color is intact.

 

 

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This entry was posted in Baking, Cakes & Cookies, Fruits and vegetables, Sweet somethings and tagged , , , , . Bookmark the permalink.

3 Responses to Apple upside down mini cakes – eggless baking #littlekitchenwonders

  1. Simon says:

    You’re definitely right about a need for “informed eating.” It’s so easy to pick something up from a shelf with no knowledge of how its made or whether it’s healthy or not! Making as much as you can at home is really the only way to be sure about what you eat.

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