This is fall in mini loaf form. These mini apple cakes will go perfectly with your morning coffee!
Happy Fall! In celebration of this gorgeous (err…depending on where you are, it’s actually kind of crummy here today) fall weather, today I bring to you, my favorite crumbly, moist, perfectly sweet mini apple cake!
Trevor and I have officially lived in Seattle for two years now and I still can’t get over how beautiful it gets in the summer. Living in a big city surrounded by greenery, the ocean, AND the mountains seems impossible. It truly is one of the prettiest places I’ve ever seen.
When we left for Puerto Rico for our wedding, it was 80 degrees with crystal clear skies. It was still perfect summer weather, so it was hard to believe that when we came back only one week later, it was Fall. The weather had completely changed! The clear blue skies were now gray and the warm summer breeze was replaced with cool, crisp air. Not only had the weather changed, but my Pinterest was now flooded with all things pumpkin, apple, boots, and sweaters. It really put me in the mood for pumpkin candles, salted caramel mochas, and, of course, my favorite apple cake!
Now, I know I can’t be the only one whose Pinterest is bursting with baked apple goods…but this one is definitely worth a try. It is truly perfection in mini loaf form.
Fall baking is so warm and cozy.
Is there anything better than Fall? I mean, other than summer, but besides that, is there anything better than Fall? Fall means… football…snacks (like these jalapeno poppers), pumpkin everything, warm cozy sweaters, cuddling on the couch watching all the new TV season premieres…helllloooo Homeland, and walking down to Pike Place Market to pick up fresh apples with a piping hot Starbucks in hand (can you tell I live in Seattle now?).
These mini loaves of heaven are full of finely chopped apples, loads of brown sugar, cinnamon, and vanilla. Can you smell it, yet?
Yankee seriously needs to devote a candle scent to these loaves.
Thanks to greek yogurt for making this the moistest apple cake I’ve ever had. Normally, I’m not the kind of person who likes chunks of fruit in their cake and I’d pick chocolate over a fruit dessert any day, BUT since the apples are chopped so finely, it adds just the right amount of texture and hint of sweetest that makes this cake the exception to my rule. Plus, Emeril Lagasse told me (not personally, but I pretend sometimes) that this is a coffee cake, which means I get to eat it for breakfast.
Can’t argue with cake for breakfast, can you?
Not only is this apple cake delicious, it’s soooo easy! Start by prepping your mini loaf pan and preheating the oven to 350 degrees. While your oven is preheating, prep all your ingredients.
Mise en place is essential for staying organized (and creating less of a mess) in the kitchen! Soften your butter, measure out and sift your flours and sugars, etc. together and chop your apples!
I like chopping my apples nice and small, so they get tender in the loaf and so there’s apple in every bite! Once everything is ready to go, you can start making the dough.
Cream the butter and brown sugar until nice and fluffy and then add the eggs. Add your sifted ingredients to the butter and sugar until just combined alternating with the greek yogurt and vanilla. It’s really important to not over mix or you’ll end up with a tough cake. Lastly, gently stir in your chopped apples by hand and divide the mixture evenly among your mini cake loaves. Top with your crumb mixture, which is just butter, brown sugar, flour, and vanilla, and you’re ready to go!
Bake until a toothpick inserted into the center of the loaf, comes out almost clean. Patiently wait until they’re slightly cooled, while enjoying the sweet, warm aroma of your kitchen. Then. The best part. Drizzle generously with a simple powdered sugar icing. The more, the better in my book. And if you’re feeling really bad, slice open the loaf, heat in the microwave again and spread with butter. Add a steaming hot cup of coffee or hot chocolate and you have Fall perfection.
Do you go apple picking? Fellow Pacific Northwesteners have any of you ever been to these orchards? Show me the yummy!
- 1/2 cup unsalted butter
- 1 1/2 cups brown sugar packed
- 2 large eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup non fat plain greek yogurt
- 1 teaspoon vanilla extract
- 2 cups honeycrisp apples peeled, cored, and finely chopped
- 1/2 cup brown sugar packed
- 1/2 cup flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons butter unsalted and softened
- 1 tablespoon butter melted
- 3/4 cup powdered sugar sifted
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F and prepare nonstick mini loaf pans with Pam.
- Sift together flour, baking soda, cinnamon, and salt in a large bowl. Set aside.
- In a separate bowl, mix together the yogurt and vanilla. Set aside.
- Using your stand mixer, beat together butter and sugar until creamy. Add both eggs until well incorporated.
- Alternating, add flour mixture, and yogurt mixture until just combined.
- Hand mix in finely chopped and peeled apples.
- Pour batter into prepared mini loaf pans.
- Using a fork, mash together sugar, flour, cinnamon, and softened butter until big clumps form.
- Sprinkle over each cake and bake in the oven for 30-40 minutes, or until an inserted toothpick comes out mostly clean. Remove from oven and let set for 5 minutes, then remove each cake from the pan and finish the cooling process on a wire rack.
- In a small bowl, stir together butter, sugar, milk, and vanilla extract until smooth. Let stand for a minute or two to slightly thicken and drizzle generously over warm apple cake. Eat immediately.
Remember not to over mix your batter or you will end up with tough bread.
Nutrition information does not include the powdered sugar glaze.
Recipe: Slightly adapted from Emeril Lagasse