I found this “Bundt-lette” pan at my local Goodwill for only $3! It was so cute I had to get it and make something ASAP. Naturally, the first thing I made with it was a super good autumnal, apple bundt. I used some leftover homemade applesauce that was sitting in my fridge in place of an egg, and added greek yogurt for moisture. The best thing about these though are the Maple Caramel Glaze drizzled on top! They don’t take nearly as long baking as compared to a normal sized bundt (huge win!) and they’re just super cute.
the process
So, you first mix the batter. Dry ingredients, stir together wet, then combine, super easy. Fold in apple chunks and pour into pan.
the glaze
The glaze is also super easy. While the bundts are cooling, make it and by the end the cakes will be the perfect temperature to glaze. So I start by melting down the butter, adding some brown sugar and a couple tablespoons of maple syrup. I then add some type of milk. Literally any milk will work here, heavy cream, 1%, I didn’t have any cow milk so I used oat milk which worked just fine!
[recipe title=”Mini Apple Bundt Cakes with Maple Caramel Glaze” servings=”6″ time=”1hr 15mins” difficulty=”easy”]
This easy bundt cake screams fall and all the good feels. It’s so good and so easy. Definitely a must for a Sunday morning with a cup of coffee, or some afternoon tea, or it could even be a snack.
[recipe-ingredients]
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1 1/2 teaspoons cinnamon
– 1/4 teaspoon pumpkin pie spice
– 1/4 teaspoon kosher salt
– 2/3 cup canola or vegetable oil
– 1/4 cup plain Greek yogurt
– 1/2 cup light or dark brown sugar
– 1/4 cup granulated white sugar
– 1 egg
– 1/2 cup applesauce (can be homemade or store-bought)
– 1/2 tablespoon pure vanilla extract
– 1/2 apple, peeled diced into small pieces
Maple Caramel Glaze
– 1/2 cup packed light or dark brown sugar
– 3 tablespoons salted butter
– 1/4 cup milk (any type will suffice)
– 1 cup confectioners sugar
– Dash of salt
Toppings
-Chopped, toasted pecans
[/recipe-ingredients]
[recipe-directions]
1. Preheat oven to 350°F. Prepare bundt pan by generously spraying each mold with cooking spray.
2. In a large bowl, combine flour, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk everything to remove clumps.
3. In a medium bowl, stir together the oil, egg, applesauce, Greek yogurt, brown sugar, white sugar, and vanilla extract. Whisk everything until creamy and fully combined.
4. Stir together the wet and dry ingredients by folding in with a rubber spatula (but don’t over mix!). Next fold in the diced apples.
5. Fill the bundt molds about 3/4 of the way with batter. With your spatula, even out the batter so that they bake evenly. Bake for 20 minutes or until a toothpick inserted comes out clean. Once cooked, take out and let cool.
6. While the cakes are cooling, make the glaze. Start by melting the butter in a saucepan over medium heat, then add the brown sugar, maple syrup, and salt. Cook this mixture just until it starts to bubble and no more sugar crystals appear. Be careful as to not walk away because it can burn fast!
7. Once the sugar and butter mixture is cooked, add in the milk of choice. Stir. Next, in a metal bowl (glass may shatter because of the heat of the caramel) put the confectioners sugar in the bowl, then the caramel mixture. Stir to combine. If you notice that it is too thin, add more confectioners sugar. If it’s too thick, add more milk.
8. Once glaze is complete and cakes are slightly cool, drizzle the tops with the glaze and top with pecans. Enjoy!
[/recipe-directions]
[recipe-notes]
Tips & Tricks: This can be converted easily to a large bundt pan size. Simply double the recipe. No other actions should be required. It keeps well at room temperature for a couple days or in the refrigerator for five. You can also reheat in the microwave easily for a few seconds. This is a great recipe that can be manipulated a good amount and still come out perfect, it’s foolproof!
[/recipe-notes]
[/recipe]
