Warm Spiced Apple & Tomato Chutney Cakes

British kitchens have long loved sharp fruit chutneys beside sweet bakes. These warm mini cakes tuck a glossy apple-tomato chutney—ginger, cinnamon, and allspice—into a simple skillet-to-oven batter for a gently spiced finish.

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 295 cal
• 4g protein
• 42g carbs
• 13g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium ripe late-season tomatoes
• 2 medium tart apples
• 1/2 cup plus 2 tbsp light brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp fresh ginger, grated
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• optional pinch of red pepper flakes
• 6 tbsp unsalted butter, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1/3 cup whole milk
• 1/4 cup chopped walnuts

Instructions

1. 1Make the quick chutney first: dice the tomatoes and apples into 1/4-inch pieces, discarding cores and tough stem ends.
2. 2Combine the diced fruit in a small saucepan with brown sugar, the vinegar, grated ginger, half the cinnamon, allspice, and optional pepper flakes.
3. 3Cook over medium heat, stirring often, until the mixture thickens into a glossy, jammy chutney and most liquid has evaporated, about 12 to 15 minutes; cool slightly.
4. 4Preheat the oven to 350°F and generously butter a 6-cup muffin tin or six small ramekins.
5. 5In a mixing bowl cream the softened butter with the remaining brown sugar and the granulated sugar until light and fluffy, about 2 minutes.
6. 6Beat in the egg and vanilla until fully incorporated and the mixture looks smooth.
7. 7Whisk together the flour, baking powder, remaining cinnamon, and salt in a separate bowl.
8. 8Add the dry ingredients to the butter mixture in two additions, alternating with the milk, and stir just until no flour streaks remain; fold in the walnuts.
9. 9Spoon a heaping tablespoon of the warm chutney into the bottom of each prepared cup, then divide the cake batter evenly on top.
10. 10Bake 18 to 22 minutes until the cakes are golden, spring back when lightly pressed, and a toothpick inserted into the cake portion comes out clean.
11. 11Cool in the pan 5 minutes, then run a knife the edges and invert onto a platter so the chutney crowns each cake.
12. 12Serve warm while the spiced tomato-apple topping is still glossy and fragrant.