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:

382 g or 1/2 pack Gusto cake & waffle mix

200 g or 1 cup packed brown sugar

1 egg or egg substitute

220 g or 1 cup milk of choice

1 tbsp vinegar, white or apple cider

1/3 cup oil or melted butter

1 tsp vanilla

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

Topping:

1 1/2 tbsp granulated, brown or coconut sugar

1 tsp cinnamon

Notes:

We didn’t spice up this cake much in class except for 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 325°F.

Mix or whisk flour & brown sugar, and then add in egg, milk, vinegar, oil & vanilla stirring until just combined. Fold in your apples.

Pour batter into a buttered 9×13 pan (alternatively, you can line with parchment paper). Line & spray 12 muffin liners.

Combine the sugar & cinnamon to make a topping and sprinkle it evenly over the batter

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.