Apple Mistake Cake

The existence of this recipe is due to a series of errors I made while attempting to create apple muffins from scratch. Not wanting to waste the ingredients, I improvised a few adjustments and threw the batter and topping into a cake pan and in 30 minutes, I was pleasantly surprised. The resulting cake is a perfect, moist, flavorful little cake that is perfect when you want a sweet treat but don’t need a large cake or a dozen muffins.

Even while I write, I am nibbling on a little bit of this cake, and each bite is a sweet reminder that not all accidents are disasters. This recipe is very similar to my apple muffin recipe, as it was the precursor to my eventual success with those tasty muffins. There are a few key differences, mainly in the topping and ingredient volume. Both have turned out to be some of my favorite apple recipes.

Ingredients:
Cake

1 cups of flour,
¼ teaspoon salt
¾ teaspoon baking powder
1 teaspoons ground cinnamon
¼ teaspoon ground clove
⅓ cup of granulated sugar
1 tablespoons light brown sugar
1 large apple, diced
1 eggs
¼ cup of milk
1 teaspoon vanilla extract
¼ cup butter, room temperature

Topping

1 teaspoon flour
2 tablespoons light brown sugar
2 tablespoons white sugar
3 tablespoons rolled oats
2 tablespoons chopped walnuts
¼ cup of melted butter
¼ cup ground cinnamon

Preheat oven to 375℉. Prepare a 6” round cake pan by spraying with cooking spray, set aside.
Sift together the flour, salt, baking powder, cloves, and cinnamon in a medium bowl and set aside.
In a mixing bowl, using an electric mixer on medium setting, cream the butter and sugars. Mix in the egg and vanilla extract.
Add the flour mixture to the butter mixture. Stir in the milk. The batter will be thick, but not lumpy.
Fold the diced apples in gently, careful not to overmix.
Pour the batter in the prepared cake pan and set aside.
To prepare the topping, melt the butter in a small saucepan and remove from heat. Stir in cinnamon and sugars. Stir in the oats and walnuts. Using the back of a spoon, spread the topping across the batter in the cake pan.
Bake at 375 for 35-40 minutes.