The cake couldn't be easier to make. You don't even need an electric mixer. Just make sure your butter is at room temperature, then mix with a wooden spoon or Danish dough whisk. If you choose to use an electric mixer, transfer to a spoon when you add the apple pie filling in order not to mash the apples.
You can vary the pie filling -- cherry, blueberry, lemon, lime, peach, apricot, strawberry are all good candidates and cinnamon goes well with all of them, unless you'd like to substitute it with ginger for the lime and peach filling, 1/2 teaspoon almond extract instead of vanilla for the apricot and cherry, and a pinch of allspice for the lemon, and chopped fresh basil or 1/2 teaspoon mint extract for the strawberry.
Nuts are entirely optional in this cake, but I usually leave them out. These mini cakes are great for dessert, but don't count them out for breakfast. They also look pretty for brunch on a buffet line. Here is a larger photo of Mini Apple Streusel Cakes.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 Mini Apple Streusel Cakes
- 4 tablespoons melted butter
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 4 ounces softened butter
- 2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
- 1 (21-ounce) can apple pie filling
- To make the streusel: In a small bowl, mix together 4 tablespoons melted butter, 1/2 cup flour, 1/2 cup sugar, 1/2 cup light brown sugar and cinnamon, making sure the butter has been completely absorbed by the ingredients. Clump the mixture together with your fingers to form large crumbs. Set aside.
- To make the cakes: Heat oven to 350 degrees. In a medium bowl, whisk together 2 cups flour, 1/2 teaspoon salt, 1 teaspoon baking soda and 1 teaspoon cinnamon, and set aside.
- In a separate large bowl, beat together the 4 ounces softened butter, 2 cups sugar until light. Add the eggs and vanilla and combine thoroughly. Add the flour mixture and combine thoroughly, scraping the sides with a rubber spatula. Using a rubber spatula or wooden spoon or Danish dough whisk, stir in the apple pie filling and walnuts, if using.
- Arrange 12 baking molds on a rimmed baking sheet (to catch any drips) and portion the batter evenly into the molds. Distribute the streusel topping evenly among the molds. Bake about 25 minutes. Start testing at 20 minutes with a long skewer to make sure cake is baked through. Remove from oven and transfer to a wire rack to cool completely.
- To preserve freshness, store in the baking molds in the refrigerator. When ready to serve, tear off the paper baking molds, let them come to room temperature and serve.