Irish apple cake & muffins

Makes 24 muffins or 4 small loaves or 2 x 9” rounds

This was one of the first things I ever made in home economics and loved it. It’s an absolute winner in our house and one we can’t help but eat warm, & not long out of the oven.

I like to make it in loaf tins, dividing the batter recipe in 2 so it bakes into small tea cake sized loaves. The other option is a 9’ round or muffins. Serve cakes with lightly sweetened whipped cream.

One pack makes 2 x 9” apple cakes or 4 small loaves or 24 muffins

Recipe for 1/2 pack

Ingredients:

250 g or 1/2 pack Gusto Pancake & Baking Mix

100 g or 1/2 cup granulated sugar

75 g or 1/3 cup packed brown sugar

2 large eggs

120 g or 1/2 cup milk of choice

1/2 tbsp vinegar, white or apple cider

1/4 cup oil or melted butter or a mix ( see note below)

3 Tbsp lemon juice or milk

1 tsp vanilla

2 1/4 cups peeled & diced Granny Smith, Honeycrisp or gala apples

NOTE: Use can use 2 Tbsp melted butter & 2 Tbsp oil. The combo makes for a very tender crumb.

Topping: Optional

1 1/2 tbsp granulated, brown or coconut sugar

1 tsp cinnamon

Notes:

We spiced this up with a pinch of cloves but it works well with any or all of these options

Spices: 1 tsp cinnamon, 1/4 tsp each nutmeg, ginger & cloves.

Directions:

Preheat oven to 350°F.

In a medium bowl whisk the sugars together. Whisk in eggs until blended and then add in milk, vinegar, oil & vanilla. Allow to sit for a minute for milk to curdle. Add in flour, stirring until just combined. Fold in the apples.

Pour batter into a buttered 9×5” pan (alternatively, you can line with parchment paper) or, line & spray 12 muffin liners.

Combine the sugar & cinnamon to make a topping and sprinkle it evenly over the batter. (optional)

Bake for 45 minutes for a cake and 25-28 for muffins and low loaves. Test with a toothpick, insert in the middle and check for doneness. Serve with butter or whipped cream. Keeps well for 2-3 days.