Finding an excuse to eat a little treat with a good cup of coffee is a delightful way to embrace the early fall days instead of mourning the end of summer. Usually, I don’t like the kids having snacks after school, but there are days when they need a little something to keep them going to dinnertime. Follow the recipe and these buttery little cakes will fit the bill.
Hot Apple Cakes are similar to Welsh Cakes, a specialty from my homeland. They are cooked on a heavy frying pan or if you have one, a bakestone. For some crazy reason, our house is a little raisin-averse, so I replaced the raisins in the traditional Welsh Cake recipe with grated apple and there are so many local apples in season that you might be spoiled for choice. I used Granny Smith apples – a great baking apple.
You can also get your kids involved by giving them some small cookie cutters to make their own.
As they are cooked on a heavy frying pan, these delicate little apple cakes can be rustled up in next to no time. Just like Welsh Cakes, they are best eaten hot with milky tea, fresh coffee or if you’re feeling really seasonal, hot apple cider.
In this recipe, I have kept the quantity quite small so to make more, simply double up on the ingredients!
Hot Apple Cakes
Ingredients – makes 8-10
- 1 cup plain flour
- 1 ½ teaspoon of baking powder
- ½ tspn salt
- 5 tbsp butter, cut into small pieces
- 4 tbsp superfine sugar
- 1 small cooking apple (Granny Smith, Fuji or Rome Beauty)
- 2 tbsp milk
- Extra superfine sugar for dusting
Preheat the frying pan over a low to medium heat.
Sift the flour, baking powder and salt into a mixing bowl. Add the butter and, with your fingertips, rub it into the flour until it resembles fine breadcrumbs. Or you can whiz the ingredients in a food processor. Stir in the sugar.
Peel and grate the apple, discarding the core as you go. Stir the grated apple into the flour mixture, then slowly add the milk. Add enough so that it can be gathered into a ball of soft, moist dough. Work it slightly to make sure the flour is mixed in well.
Transfer to a lightly floured surface, or you can roll out onto parchment paper (for a faster clean up) and roll the dough so it is about ¼ inch thick. Then, with a small cookie cutter (about 2–3 inches in diameter) or a glass, cut the dough into rounds. You can gather up the offcuts and re-roll to make more.
Once I’ve made a few, I hand the dough over to the kids so they can get busy while I start cooking the cakes.
Smear a little butter on the hot pan and cook the cakes in batches – about 4-5 minutes on each side or until golden brown and cooked through.
Lift the little beauties onto a wire rack and dust with sugar. Devour warm with a hot beverage of your choice. I pick coffee everyone.