Recently I had some friends over for dinner and I needed a killer dessert. I kept thinking about the apple cake recipe from Around My French Table which I have made in the past to rave reviews. When I looked at the recipe again I was reminded that it calls for an 8-inch springform pan which would not be enough cake for 12 people. I really did not want to make 2 separate batches and have to wash the pan and dishes in between. So I thought to myself, what about using a bundt pan and doubling the recipe. What the heck, right? The worst I could do was screw it up and have to come up with another dessert at the last minute. Happily it worked with a few minor adjustments. This cake is super moist, dense, packed with apples and has a texture reminiscent of bread pudding.
This last week I’ve had a couple of apples forlornly staring at me every time I entered my kitchen. They were a bit past peak and really needed to by used. However, I just could not decide how to use them up. On Friday I was thumbing through my back issues of The Baking Sheet by King Arthur Flour and lo and behold I found my answer. I decided to make these just a bit healthier by using half whole wheat and half all-purpose flour and by substituting canola oil for the butter. These are lightly sweet even with a little cinnamon sugar sprinkled on top. If you would like the muffins a little sweeter add 1/2 cup of raisins. Enjoy these for breakfast or a mid-afternoon snack. Continue reading