Apple Coconut Tea Cakes Recipe




Apples are a symbol of childhood. Let me explain! No, I’m not going to get into some deep metaphorical explanation here. All I’m saying is that kids love apples and when mine get the taste for them, I find them everywhere. In the kitchen, in the garden, under the couch; you name it, there’s probably been a half eaten or skinned apple hiding in there at some point in the last month. We’ve been moving house, hence my lack of blogging (that and uni) so I’ve had two houses to clean and two lots of places to rid them from before they start stinking and attracting bugs.

I shouldn’t complain, it’s great that my kids enjoy fruit and I love that I can tell them to eat an apple and they will instead of looking forlornly at the pantry for something to snack on. But they seem to eat through them by the kilo and I know it’s only a matter of time before they move on to a different fruit and I’ll be stuck with a few kilos of apples to figure out how to dispose of.

Though they have a great love affair with fruit, they don’t share my penchant for cake. If it doesn’t have icing on it, they’re not interested and so I know I can safely make a small batch of tea cakes and chuck in whatever fruit and they won’t be so inclined to inhale them. These are great lunchbox treats, afternoon snack or morning pick me up. They’re like a small muffin, being denser than your average cupcake.

Don’t like mushy cake? No worries. If you make sure to finally chop or grate the apples, you won’t wind up with any wet, sloppy bits which aren’t my cup of tea either. All you can taste is that beautiful, fresh, light apple crisp flavour which melts into the cake crumb. I’ve used pink lady apples which are considerably sweet – just go with whatever you have, though keep in mind the sweeter the apple, the sweeter the cake.

 
Guilt free diabetes!

Apple Coconut Tea Cakes


Makes 12

2 apples
70g butter, softened
½ cup sugar
1 tsp vanilla
2 eggs
1 cup self raising flour
¼ cup desiccated coconut
¼ cup sour cream
½ cup plain flour

 

1.       Preheat oven to 170oC. Line a 12 cup cupcake tray. Very finely chop or grate two apples, skin on.

2.       Beat together butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time, until fully incorporated.

3.       Gently fold in the self raising flour and coconut, then add the apples and sour cream and mix until combined. Finally, fold in the plain flour.

4.       Spoon the mixture into the cupcake liners and bake in the oven for 25mins, or until golden brown all over. Remove from oven and let cool on bench. Dust with icing sugar or eat plain alongside a cup of tea or coffee.

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