This super moist spiced apple cake makes the perfect autumnal dessert. All the hard work is done in a blender within a matter of seconds; there’s no creaming or beating in sight! The game changer that lies within this cake pot is its melting fudge centre, let me show you how…
First of all let me begin by saying that I make these in a blender because I’m a lazy baker. My cake making style is impatient and I swear if I tested this blender cake side by side with a hand made version, you wouldn’t know the difference.
The tart granny smith apples get blended right in to the cake batter, which I doubt counts towards any of my ‘five a day’ but it sure makes me feel a bit better about eating cake.
They taste like autumn.
If you were reading my blog back in the Lindt Lindor cupcake days, you might know that I like to put a surprise inside cupcakes to make them a little more special. A cake upgrade, if you will.
For these spiced apple cakes, I decided to make a liquid fudge centre the cheats way. Buy fudge, pop a square in to the cake batter in each ramekin, let the oven do its thing.
THAT fudge sauce is exactly why these need to be baked in ramekins and are more of a dessert than your regular cupcake.
Finally, a note on the trick to a successful blender cake. It all lies with one ingredient; the flour. See, if you agitate the gluten in the flour too much, you’ll have rubber. To avoid that, everything else goes in the blender first for a thorough blitz and finally, the flour is folded in.
If you have a really effective blender like a Nutribullet, you might be able to get away with a very quick whizz of the flour, but if you want fail safe, perfect cake texture, fold it in the old fashioned way. Thankfully there isn’t much flour in this recipe so it will take you literally seconds. Don’t bother pouring the mixture in to another bowl for this, do it straight in the blender jug/cup. Lazy baking is my thing.
Like almost all cakes, these are best warm straight from the oven but I have absolutely no complaints about the cooled one I’m eating now with a brew. If you’re all about apples at this time of year, you might want to swap that cup of tea for a Brandy Apple Cocktail, it was just a bit too early for me!
- 2 Tart apples - approx. 200g (e.g. Granny Smith)
- 200g Demerara sugar
- 60g Unsalted butter
- 2 Eggs
- ¼ tsp Cinnamon
- ¼ tsp Mixed spice
- ¼ tsp Vanilla extract
- ⅛ tsp Baking powder
- Pinch salt
- 140g Self raising flour
- 6 fudge cubes
- Preheat the oven to 180C (350F).
- Begin by removing the core from both apples and cutting them in to quarters.
- Leave quarter of an apple to one side to decorate the tops.
- Roughly chop the rest of the apple and add them to a blender.
- Add all the remaining ingredients to the blender apart from the flour.
- Pulse until a smooth batter consistency is reached.
- Gently fold in a heaped tablespoon of the flour at a time using a spoon until well combined.
- Place 6 ramekins on a baking tray and spoon the mixture in until ¾ full.
- Add a fudge cube to the middle of each ramekin and top the pots with thin slices of the left over apple.
- Bake for 20 minutes or until golden and an inserted skewer comes out clean.
- Best served whilst still warm.
As always, if you try this out please let me know, send me a photo, leave a comment, I’d love to hear how it works out for you.