Apple Lava Cakes

Apple Lava Cakes

Over the years, my mom has always made my Nana’s apple bundt cake for special occasions.  Let me tell you, it’s absolutely delicious… so moist and full of apple bits.  The cake itself has an unbeatable flavor, but the sweet glaze that covered the cake was always my favorite part as a kid.  There is only one issue though, it takes a long time to make.  Of course the prep time is short, but the bundt cake takes over an hour to bake, and then you have to let it cool COMPLETELY before flipping it over.  Otherwise, you have glaze dripping all over and the cake sadly falls apart.  Overall, the time between getting out the ingredients and shoveling an irresistible slice into your mouth is entirely too long.

Luckily, a light bulb went off in my head the other day while craving this decadent dessert – I could make them in cupcake form!  So, I pulled out my Nana’s recipe and looked it over.  I made a couple minor adjustments, like substituting part of the granulated sugar with brown sugar to enhance moistness and add a molasses flavor.  Then, I grabbed a muffin pan and adjusted the cooking time.  Now it’s the same deliciousness in half an hour.  Start to finish.  I had to do a little innovating to let the glaze seep in (since it is not a bundt cake anymore), but what a kitchen victory!  With that, I present to you… drum roll please… apple lava cakes!

This “renovated classic” recipe yields 10 perfectly sized apple cakes.  Enjoy fresh out of the oven or refrigerate and indulge chilled.  They are great both ways.

 

AuthorLeah ClapperCategory, , , DifficultyBeginner

Yields10 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

Cupcakes
 1 cup flour
 ½ tsp baking soda
 ½ tsp cinnamon
 pinch salt
 ½ cup vegetable oil
  cup granulated sugar
  cup brown sugar
 1 large egg
 1 tsp vanilla extract
 1 cup apples, peeled and diced small
Topping
 2 ½ tbsp butter
 1 ½ tbsp milk
  cup brown sugar

Directions

1

Preheat oven to 350 degrees Fahrenheit and line a standard muffin tin with 10 cupcake liners. Fill the remaining two cups almost halfway with water.

2

Whisk together flour, baking soda, cinnamon, and salt. Set aside.

3

In a separate bowl, beat vegetable oil, granulated sugar, and brown sugar well. Add egg and vanilla then beat until evenly combined.

4

Gradually mix the dry mixture into the wet mixture.

5

Stir in apples.

6

Divide batter evenly between baking cups, filling each about 2/3 full.

7

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean and the edges are barely golden.

8

Prepare the topping while the cakes are baking. Heat butter, milk, and brown sugar in a small saucepan over medium heat. Bring to a boil, turn the heat to medium low, and let simmer for about 3 minutes, stirring occasionally. Transfer to a small bowl or cup.

9

Remove cakes from oven. Poke a hole, about a centimeter in diameter, in the center of each one. A chopstick or the back of a utensil works well for this. Spoon a generous amount of topping on each cake, spreading it over the top and allowing it to seep into the middle.

10

Savor them warm OR refrigerate and enjoy them chilled!

Ingredients

Cupcakes
 1 cup flour
 ½ tsp baking soda
 ½ tsp cinnamon
 pinch salt
 ½ cup vegetable oil
  cup granulated sugar
  cup brown sugar
 1 large egg
 1 tsp vanilla extract
 1 cup apples, peeled and diced small
Topping
 2 ½ tbsp butter
 1 ½ tbsp milk
  cup brown sugar

Directions

1

Preheat oven to 350 degrees Fahrenheit and line a standard muffin tin with 10 cupcake liners. Fill the remaining two cups almost halfway with water.

2

Whisk together flour, baking soda, cinnamon, and salt. Set aside.

3

In a separate bowl, beat vegetable oil, granulated sugar, and brown sugar well. Add egg and vanilla then beat until evenly combined.

4

Gradually mix the dry mixture into the wet mixture.

5

Stir in apples.

6

Divide batter evenly between baking cups, filling each about 2/3 full.

7

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean and the edges are barely golden.

8

Prepare the topping while the cakes are baking. Heat butter, milk, and brown sugar in a small saucepan over medium heat. Bring to a boil, turn the heat to medium low, and let simmer for about 3 minutes, stirring occasionally. Transfer to a small bowl or cup.

9

Remove cakes from oven. Poke a hole, about a centimeter in diameter, in the center of each one. A chopstick or the back of a utensil works well for this. Spoon a generous amount of topping on each cake, spreading it over the top and allowing it to seep into the middle.

10

Savor them warm OR refrigerate and enjoy them chilled!

Apple Lava Cakes

 



1 thought on “Apple Lava Cakes”

  • I love your adaptation of this! So quick to make and absolutely delightful. Nana would be proud. You are a genius. Bravo!

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