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Seriously Simple: Apple cakelets, a versatile fall treat

Diane Rossen Worthington, Tribune Content Agency on

2 teaspoons pure vanilla extract

1 medium Fuji or Golden Delicious apple, peeled, cored and thinly sliced

1. Preheat the oven to 350 F. Grease a (12-cup) standard size muffin tin with non-stick baking spray or line with liners.

2. In a medium bowl combine the crumb mixture. Use your fingers to break up the mixture until it resembles crumbs. Set aside

3. For the cake: Combine the flour, sugar, baking powder and salt in a large mixing bowl. In a measuring cup or small bowl combine the oil, milk, eggs and vanilla and blend well. Slowly add to the flour mixture, mixing well until the batter is smooth. Add the apple slices and mix to combine.


4. Spoon the batter into the muffin cups evenly. Divide the crumb mixture on top of the muffins and pat down well so it will stick when they are baking. Place the muffin pan on a baking sheet.

5. Bake the cakelets for about 40 minutes or until a wooden skewer comes out clean and the tops are nicely browned. Let cool slightly and unmold. Serve warm.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at

©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.




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