apple cakes. with millet. the millet adds a beautifully pleasant nutty crunch.
impossibly soft velvety cake with the tiny crunches of millet and the gooey spiced apples.
good good things.
some of the cakes got splattered with an almond glaze. and the rest, left bare with a quick sprinkle of raw sugar.
oh me oh my. this is definitely my kind of thing. apple cakes and me are quite a match.. i've loved every one that's ever crossed my path.
but these ones.
THESE ones, have stolen my heart.
Apple Millet Cakes
adapted from smittenkitchen
*this can be made as a whole cake in a large tube or bundt pan. also feel free to sub 1 cup of all-purpose flour with whole wheat flour.
5-6 apples, i used a mix of honeycrisp and fuji
1 tbsp cinnamon
5 tbsp sugar
2 3/4 cups flour, sifted
1/2 cup millet, raw
1 tbsp baking powder
1 tsp salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 tsp vanilla
4 eggs
1 cup toasted pecans, chopped (optional)
raw sugar for sprinkling tops (optional)
preheat oven to 350. grease or line two muffin pans with papers. (or for a full size cake, grease a tube pan). peel, core, and chop apples into chunks. toss with cinnamon and sugar and set aside.
stir together flour, baking powder, salt, and millet in a large mixing bowl. in a separate bowl, whisk together oil, orange juice, sugar, and vanilla. mix wet ingredients into the dry, then add eggs, one at a time. scrape down the bowl to ensure all the ingredients are incorporated.
fold about half of the apples into the batter. put spoonfuls of batter into the bottom of the cupcake papers. top with a layer of the cinnamon apples. then top with a second layer of batter. sprinkle the tops with raw sugar.
bake until a tester comes out clean, about 25-35 minutes.
for the almond glaze: whisk about a cup of confectioners sugar with a little milk and almond extract, until the desired consistency is reached.
