These luscious little apple cakes say “autumn” with every bite. Made with sweetly tart apples fresh off the tree, spiced with cinnamon, nutmeg, and a delightful cider glaze.
Why Try? This is a dessert just about everyone will love and it makes a wonderful presentation.
- 2 cups peeled, cored, and chopped Granny Smith or McIntosh apples (about 2 large apples)
- 1/2 cup apple cider
- 1 tablespoon vegetable oil
- 3 cups unsifted all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups sugar
- 2 sticks butter, softened
- 2 large eggs
- 3 tablespoons milk
- FOR THE CIDER GLAZE:
- 4 tablespoons butter, unsalted
- 2 tablespoons brown sugar
- 6 tablespoons granulated sugar
- 2 tablespoons heavy cream
- 1 Preheat oven to 350ºF.
- 2 Grease a Bundt pan with oil. In medium bowl, sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg and set aside.
- 3 In large bowl, blend sugar and butter. Add eggs and milk and beat until well combined.
- 4 Add dry ingredients to sugar mixture and stir until just blended. Fold in apples. This makes a very thick batter.
- 5 Press batter evenly into prepared mini Bundt pans and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- 6 FOR THE CIDER GLAZE:
- 7 Melt butter in a small saucepan and stir in both sugars. Add remaining ingredients, stir, and bring to boil.
- 8 Reduce heat slightly and cook for 4 minutes.
- 9 Remove from heat. Pour while still warm over warm cakes.