These were a HUGE hit with the girls! Even Little A, who isn't a big cake eater was smitten. Both of them ate 3 each in as many minutes and protested profusely when I said they couldn't have anymore since we had not had dinner yet.
This recipe was inspired by the apple pecan olive oil cake recipe in the October issue of Chatelaine magazine: http://food.chatelaine.com/Recipes/View/Apple-pecan-olive-oil-cake. I'd never baked with olive oil before so I thought I'd give it a try.
I overhauled the recipe quite a bit to make it healthier. The original version uses only 1/2 cup whole wheat flour and the rest white, 1/2 cup of oil, and 1 cup of sugar. My version is low in sugar, and high in fibre and nutrition. But the girls never have to know!!
Unless you arrange the apple more artfully, the cakes turn out quite rustic looking. If, like the folks in this house, you care more about taste than presentation, you won't be disappointed. But if you want a nicer presentation, you may have to spend more time than I did carefully cutting and arranging the apple to fit the mini muffin tin bottoms. Alternatively, you could place one dried apple ring on the bottom of each one instead and that would look great.
3 apples - granny smith or mutsu/crispin, peeled and grated (I did the grating in food processor)
1/4 cup olive oil
1/4 apple butter (unsweetened)
1 tsp vanilla
2 tbls sugar/Splenda or equivalent amount of powdered stevia (I used stevia)
1.5 cups whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
3-4 tbls brown sugar
1 Gala or other apple, sliced thinly to fit bottom of mini muffin tins
In a large bowl, whisk together all wet ingredients except for grated apple. Stir in apple. In a smaller bowl, whisk together dry ingredients. Stir dry ingredients into the wet. Place a paper liner into each mini muffin cup and spray with non-stick spray. Evenly divide sugar between each cup and place and apple slice overtop. Drop a mound of batter over each apple slice and smooth it down. Bake at 325F for about 15-16 minutes. Once cool, remove cakes from paper and flip over. Makes about 34 mini cakes. Keeps for a few days. Can be frozen if they last long enough!