It’s time for The Home Bakers again! I know I’ve said it a lot of times, so I’m going to spare you guys the agony of reading all about it again. 😉 But, just in case you’re wondering what’s The Home Bakers, do hop over here for an introduction and on how to participate in our bake!
Our bake this time is an Apple-Walnut Mosaic Cake chosen by Mich from Piece of Cake. Mich is an amazing baker and cook, all her desserts are so pretty and yummy looking and all her savoury dishes make me drool every time I look at them! So do go over and check her blog out!
This is a very easy muffin (I’m calling it muffin because I made them mini in size and it doesn’t have the characteristics of a cupcake) – no mixer, no butter again – which is a perfect treat for breakfast and for tea (and less worries about the waistline!) For this bake, I took the liberty to add in some frozen blueberries (to substitute for the dried cranberries) for a more wholesome treat (in reality, it’s just to finish up the blueberries in the fridge… hah!). Like other Home Bakers, I also used lesser apples and walnuts than stated in the recipe, the batter is really too little for the amount of apples stated by the author.
In terms of taste, the cake is really, really moist, probably because of all the fruits in the cake. It is packed full with lots of goodies – soft apples and blueberries, crunchy walnuts and every bite comes with a hint of cinnamon. It’s a nice treat, but didn’t wow me as much as our previous Home Baker’s’ Bake, the Banana, Macadamia and Coconut Muffins.
Step-by-step in a collage – a whisk, a bowl and some elbow grease will get you some yummy muffins!
Here’s the list of ingredients I used:
125 grams all-purpose flour (1 cup)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1 large egg
150 grams light brown sugar (3/4 cup firmly packed)
85 ml vegetable oil (1/3 cup)
35 grams walnuts, toasted, cooled and chopped (scant 1/4 cup chopped)
2 Granny Smith (or other tart) apples, peeled, cored and diced (2 cups chopped)
50 grams frozen / fresh blueberries (3/8 cup), tossed in 1/2 tablespoon all-purpose flour
This amount yields 6 cupcakes which I baked at 175 degrees Celsius for 25 to 30 minutes.
For the original recipe steps, please visit Mich’s blog (click here).
What a short post… (haha) but happy baking anyways!
Happy Thanksgiving to you all!
The Home Bakers#18: Blueberry Almond Cake | Food Is My Life says
[…] cake reminds me a lot of the apple, walnut and blueberry mosaic muffins that we baked earlier – plenty of fruits in very little batter with a nice hint of cinnamon. […]
Grace says
Hi Jasline, I love your step by step pictures 🙂 Your cupcakes looks so moist and browned which reminds me of homebaked cakes 🙂
Jayne says
Wow, this muffin is chock full of goodness! I’ll definitely have to try it soon. Looks really moist.
anne says
Hey Jasline , your mosaic muffins look delicious ! Love fruits and nut combo 🙂
Scrambled Megs says
these look so pretty, not to mention tasty!
Maureen | Orgasmic Chef says
That batter looks amazing and the muffins are screaming “make me” so loud I can hear it all the way down here in Oz.
Hannah (BitterSweet) says
Gotta love a sweet treat that’s still quite healthy. Love all the fruit additions- They’re the best part of any muffin. 🙂
Brittany says
These are gorgeous! They look oh so tasty!
Angie@Angie's Recipes says
These muffins look to die for! Blueberry, walnut…seriously, what’s not to love!!
Jasline says
Thank you for the compliments Joyce! It’s a healthy bake that I can eat more without feeling as guilty 😉 Have a great week ahead and take care!
Jasline says
Thank you, they are yummy! 😉
Jasline says
Thank you my friend! 🙂
Jasline says
Thank you Mich! Thank you for choosing such an easy-to-bake but yummy recipe! 🙂
Jasline says
Hi Kit, thanks for the compliment, mmmm I’m sure the cakes will be popular for Christmas parties, people will feel less guilty eating it after the Christmas feast 😉 Have a great week ahead yourself, take care!
Jasline says
Hi Lena, I ran out of cranberries so I decided to clear my stock on the blueberries… glad they worked well! It was a not-so-ordinary cake, but glad they turned out so well in the end!
lena says
hi jasline, i’m sure blueberries just as nice as cranberries. yeah, the batter was very little..when i poured it into the pan, i was thinking dont know whether it will looks like an apple crisp instead but glad everything came out well. Have a good week ahead. Noted on the subscription.
Jasline says
Thank you Zoe! Apple pie? Haha doesn’t really taste like one to me, but still yummy nonetheless!
Jasline says
Hi Jen, thank you for the compliments! Do join us at THB if you can! 🙂
What's Baking says
Hi Jasline..I see that the THB participants is increasing in number…:) that’s good. I could eat 2 of your cupcakes..looks moist and very inviting.
Zoe says
Hi Jasline,
You have made your cakes extra fruity with the addition of blueberry. Very nice!
I reckon this cake tastes more like apple pie to me 😀
Zoe
KIT says
Hi Jasline, It’s great to see a twist of this recipe with blueberry. I can see the mosaic & the lovely color of your cupcakes; Mine is kinda … dark! LOL Thanks for the idea of blueberry coz I’m baking this cake again for X’mas. Will use blueberry for half the recipe . So call 2 different choice! hehehehe Wish you a wonderful weekend! 🙂
Mich - Piece of Cake says
Hi Jasline, great idea to use blue berries! Blueberries are my favorite type of berries and I know it would be lovely in this bake. Thanks for baking along with me 🙂
Choc Chip Uru says
What gorgeous addictive muffins 🙂
Cheers
Choc Chip Uru
yummychunklet says
What tasty and delicious looking treats!
kitchen flavours says
Hi Jasline, Your “muffins” looks very good, love the dark caramel colour! The addition of blueberries is a wonderful idea, I can imagine the juicy berry in each bite! Yummy bake!
Have a great delicious weekend!