Seriously? Muffin batter for a cake? If it weren’t for my usual pang of spontaneity while making a new recipe, this brilliant Apple Chestnut Cake never would have existed. Instead we would have Apple Chestnut Muffins before us. Sure, those would have been all dainty and nice. But not what I decided to make once my bright pink vortex silicone cake mold caught my eye…! Ha ha! What an exciting idea! And, with one split decision, the muffin tin was shelved and the batter was plopped in the cake mold. A quick prayer and without a second thought it went in the oven. The result speaks for itself. It is moist, cakey, delicious, and each bite packed with apples, just the way I like it.
Making Your Muffin Batter Apple Chestnut Cake is quick and easy. The long part is preparing the apple cubes, so you can start by peeling about 5 medium apples. Core and dice and set aside. I won’t go into each ingredient for the recipe, but the three stand out ingredients are Stone Ground Whole Wheat Flour, “farine de petit epautre” (little spelt flour), which might be hard to find if you’re not in France so I’d replace it with Organic Kamut Flour if you can’t find it, and Cooked & Peeled Whole Chestnuts. This cake recipe does not contain any white flour. You’ll agree when you taste yours that you won’t miss it anyway. Everything else is in there, including a very generous hunk of butter and a full dose of sugar. The recipe is below.
Once you have your batter assembled, fold in the chestnuts and the apples.
Then take some almonds (they must be raw ones, and unsalted of course) and arrange them in the vortex like so:
Use care when spooning the batter into the cake pan so as not to upset the almonds. Bake at 30 minutes at 200C (392F) then for an additional 20 minutes at 185C (375F). Use the knife test to see if your cake is done before pulling out of the oven. Usually skeptical about the knife test, (my thinking was what would stick to a metal knife anyway?) this time I used it and for the first time my knife came out with batter on it. I knew that was not a good sign and so I let it cook some more. Another knife test 20 minutes later and this time it came out clean. I won’t be scoffing at this old tried and true trick any more since it worked magically for me.
Remove from the oven and let cool about 15 minutes before attempting your flip. When you’re feeling brave, place a tray on the bottom of the cake, flip over. Pinch the tops of the vortexes to squeeze the cake out of the top of the mold. The almonds will allow the tops to keep rigid, so don’t be afraid, squeeze. Take your time and be patient. Remember, if some of the cake sticks to the mold you can always pop the broken piece back on the side of the cake and I promise no one will know the difference.
And if you have a small family, you can also freeze half (or more) of your cake for a tasty treat at a later future date.
Enjoy your Muffin Batter Apple Chestnut Cake! (By the way, it’s toddler approved, but pick out the chestnuts, which is fairly easy to do…)
PS- I have had a lot of fun posting on Instagram lately. Feel free to follow me – @fullfatdiet for lots of photos about life in Normandy that you won’t find here on the blog. If Facebook’s more your thing, head on over to http://www.facebook.com/fullfatdiet and click “like” to be informed of new recipes on your facebook feed.