Apple Mini Bundt Cakes Recipes

APPLE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
• In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
• Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
• Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

MINI APPLE SPICE CAKES

Steps:

• Preheat oven to 300 degrees.
• Generously grease and flour 12 mini bundt pan cups or large muffin cups.
• Combine oil and sugar in a large bowl and beat with a wire whisk until well blended.
• Add eggs one at a time, beating after each egg.
• In another bowl sift together flour, cinnamon, cloves, nutmeg, baking soda and salt.
• Add flour mixture to the egg mixture and blend well.
• Then add in the chopped apples and vanilla and stir until blended in.
• Pour batter into the well greased and floured pans. Bake for 40 minutes. They should be very golden brown and toothpick comes out clean.
• Remove from oven and let cool in the pans for about 10 minutes before removing onto a wire rack to cool.
• During the last 10 minutes of baking time make the glaze. Melt the butter in a saucepan and then stir in sugars.
• Add vanilla and cream stirring well. Bring to a boil, reduce heat and simmer 4 minutes. Remove from heat. Pour glaze over warm cakes. Sprinkle with powdered sugar.

GLUTEN-FREE APPLE MINI BUNDT CAKES

Steps:

• Preheat oven to 350°F. Grease the pans generously with butter, (even if they are non-stick pans) dust with flour, tap out the excess, and set aside.
• Place the butter and coconut sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
• In a medium-sized bowl, whisk together the dry ingredients: the gluten-free flour, almond flour, cornstarch, baking powder, cinnamon, sea salt, and nutmeg.
• In another medium-sized bowl, whisk the wet ingredients together: the eggs, yogurt, and vanilla. Add the grated apples.
• Turn the mixer to low speed. Add 1/3 of the dry ingredients to the butter-sugar mixture, followed by 1/3 of the wet ingredients. Alternate with the remaining dry and wet ingredients until everything is incorporated. Stop the mixer occasionally and use a spatula to scrape the sides of the bowl. Be careful not to overmix.
• Spoon the batter into the prepared mini bundt pans, filling each about 3/4 full. If you overfill them, they will develop rounded bases which won't sit nicely on a serving plate.
• Bake for 30-35 minutes until a skewer inserted in the center comes out clean.
• Let the cakes cool for 5 minutes in the pans. Then unmold the cakes, placing them right side up on a cooling rack with a baking pan underneath.
• In a small bowl, whisk together all the ingredients together until a thin glaze forms, adding the milk or cream one tablespoon at a time until it's reached a thick but pourable consistency. Pour the glaze over the cakes once they are cool, letting the baking pan catch the extra glaze. Let the glaze set for 10-15 minutes before serving. As this glaze is made with cream cheese, be safe and refrigerate within 2 hours.

APPLE MINI BUNDT CAKES

Steps:

• Preheat oven to 350°F Lightly oil and flour the cake molds of a mini Bundt cake pan. In a medium sized mixing bowl, hand-mix the grated apples, 1 tablespoon sugar and cinnamon; set aside. In another bowl, sift the flour, baking powder and salt together; set aside.
• In a larger bowl, combine 2 cups sugar, oil, orange juice, vanilla and eggs. Beat at a higher speed until contents are a smooth consistency. Stir in the flour mixture. If using chopped walnuts, fold them into the mixture during this step.
• Stir the grated apples into the batter mixture. Pour the batter into each mini Bundt cake mold until full.
• Bake in preheated oven for 50 minutes, or until the cake provides slight resistance when lightly touched. Let cakes cool in the pan for 10 minutes, then remove onto a wire rack until completely cool. Sprinkle tops of mini Bundt cakes with confectioners' sugar.