I was completed sold when I saw Jo posted this Super-moist apple cake, and the heavenly cinnamon-nutmeg-sugar toppings! By now, some of you would know that I'm quite a cinnamon person. The sweet scent of cinnamon baking in the oven is like aphrodisiac and give you a high feeling, if you get what I mean.
For this recipe, instead of baking it as a 10-inch cake, I baked mine into 12 standard sized cupcakes and 2 mini loaves. This is mostly because I want to submit to this month Aspiring Bakers #13: Enjoy Cupcakes (November 2011) hosted by Min's blog. Actually, my baking was not smooth sailing... 1st my heavy cream turned bad even before it's expiry date, so got to rush T to buy for me when he just stepped into the house after a day's work. Then, I was being too greedy and put too much batter into each cups and ended up with a overflowing cupcakes :-( Like Jo, I was quite apprensible how the cake would turn out with the heavy cream being poured over the cake just before putting them into the oven. True enough, the cake did not turn out soggy at all. It was moist and the crumbs are so soft that it does not hold well if you are using a fork to eat. Overall, it's still a good recipe that I would try again when I have cinnamon cravings. I'm copying Jo's recipe with slight modifications here for future reference.
Super-Moist Apple Cake
(makes 12 standard cupcakes + 2 mini loaves)
a) 1 1/4 cups sugar (I reduced it to 1 cup)
170g unsalted butter, at room temperature
3 large eggs
1 cup plus 1 tablespoon cake flour (not self-rising)
1 cup plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 tsp salt
3/4 cup milk (whole or low-fat)
3/4 teaspoon pure vanilla extract
3 medium baking apples, peeled, cored, halved, and thinly sliced (I used Granny Smith)
b) 3/4 cup heavy cream
1/3 cup sugar + 1 1/2 teaspoons ground cinnamon + 1/2 teaspoon nutmeg (I used brown sugar)
1) In a large bowl beat 1 1/4 cups of the sugar and the butter for 3 to 5 minutes until light in color. Scrape the bowl as needed with a rubber spatula and continue to beat the mixture until it is very light in texture and color, several minutes more.
2) Beat in the eggs one at a time, scraping the bowl between additions. Then add in the vanilla extract and beat to incorporate together.
3) Sift together the flours, baking powder, and salt. Alternately add the milk and dry ingredients into the butter mixture, stopping to scrape the bowl as necessary.
4) Pour the batter into the prepared lined cups not more than 3/4 full using ice-cream scoop. Spread it evenly with a rubber spatula. Arrange the apple slices overlapping on top of the cake batter to completely cover the top of the cake. Pour the cream evenly over the apples.
5) Stir together the 1/3 cup sugar, nutmeg and cinnamon and sprinkle the mixture over the top of the cake.
6) Bake in pre-heated oven at 175 deg C for 35 minutes for cupcakes or 40 minutes for the mini loaves or until a toothpick inserted in the center comes out clean. Remove the pan from the oven, transfer it to a rack, and let cool completely.
7) Invert the cake onto the rack, remove the parchment paper, and invert it once more onto a serving platter. Serve warm or room temperature. Once cool, the cake can be stored tightly covered in the refrigerator for up to 3 days.
Update - 30 Nov 2011:
I kept the unfinished mini loaves in an air-tight container and left it in the fridge since Sat. The cake still taste fresh and superb on the fifth day that they were being baked. I microwaved on mid-high for about 1.5 mins after taking them out from the fridge. A keeper recipe that I would recommend to everyone!
See how the cake looks like on day 5! Nice!