Raisin-Apple Muffin-Pan Cakes with Cinnamon Cloud Topping

A meringue-like topping adds a soft touch to these cakes to complement the end of an evening outside under the sky.

Servings: 6 to 8 large cakes

Ingredients:

Cakes
1-1/2 cups sifted all-purpose flour
3-3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
3/4 cup butter
2 cups Granny Smith apples, peeled and finely chopped
1-1/2 cups dark seedless raisins
2 large eggs, well beaten
1 tablespoon milk

Topping
2 cups whipping cream
2 tablespoons sugar
2 teaspoons cinnamon

Method:

Preheat the oven to 350 degrees. Into a large bowl, sift the flour with the baking powder, salt and sugar. Add butter and mix until mixture resembles fine breadcrumbs. Stir in the apples, raisins, eggs and milk. Batter will be stiff. Pour into 6 to 8 large muffin-tin size cups coated non-stick spray and sprinkle generously with sugar. Bake for 55 to 60 minutes. Allow to cool slightly before removing from the pan. Serve warm with the topping.

In a chilled bowl, whip the cream until stiff peaks form, adding the sugar about halfway through. Sprinkle with the cinnamon-sugar mix and add dollops like clouds onto the tops of the cakes.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

Next Recipe Curried Israeli Chicken >