Mini Spiced Apple Bundt Cakes
Recently sifting through Aunt Betty’s little gold box stuffed with bits and pieces of old recipes I came upon an apple cake recipe calling for a couple of fresh chopped apples. Of course, the apples required peeling and coring first.
With more than a couple of apples sitting in the crisper box it seemed easy enough to put together as a nice weekend treat for my grandson, the J-Dude.
Having identified 4 mini bundt tins stuffed in the back pantry corner I decided on a little twist for the recipe from the little gold box baking up these Mini Spiced Apple Bundt Cakes. Strikingly, The recipe yielded exactly 4 mini bundts.
With just a little crunch of crust on the outside and moist apple pieces inside then sprinkled all over with some confectioners sugar, you could even cut one in half and enjoy it. Though after taking one bite you may like I, quickly decide to go back and snatch up the other half since that little crunch on the outside and moist apple pieces on the inside then sprinkled all over with some confectioners sugar, is so darn good.
Welcome fond memory you never knew you had, maybe you did, maybe you didn’t, the only certain non-illusion surrounding the Mini Spiced Apple Bundt Cakes is that once you’ve enjoyed one, only 3 remain.
- 4 mini bundt tins
- butter or cooking spray for greasing bundt tins
- 8 ounces (1 stick) softened unsalted butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- pinch coarse kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 2 peeled, cored medium sized Cortland apples, chopped into small bits (other types of apples may be used)
- Preheat oven to 350 degrees.
- Grease mini bunt cake tins
- In the bowl of a mixer, cream butter and sugar until light and fluffy
- Beat in the egg and vanilla extract
- Into a bowl sift together the dry ingredients then add to the mixer in three parts as each amount is incorporated
- Turn off mixer, using a spatula gently fold apples throughout batter
- Pour batter equally into bundt tins, line filled tins onto a baking sheet, place into oven
- Bake for thirty minutes or longer until golden brown on top and cake is set, the cake will be moist inside from the apples
- Remove from oven, let rest for five minutes before gently using a knife to loosen the edges then inverting onto a baking rack to cool completely
- Sprinkle cakes with confectioners sugar