Mini Apple Spice Bundt Cakes

This recipe makes deliciously moist and light mini apple spice bundt cakes flavoured with cinnamon and nutmeg.  

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Today I baked these Mini Apple Spice Bundt Cakes. I really wanted to bake something that was somewhat healthy so I knew it had to at least have fruit and whole wheat flour in it.  And since my apples were getting a little bruised, I opted for an apple cake.  I didn’t use just one kind of apple for these cakes, I used a couple of different types, I had Macintosh and Gala apples in my refrigerator, and since I didn’t have enough of just one type I ended up using a mix of both.

Since I wanted a healthier recipe, I decided not to glaze the cakes, but if you feel like a sweeter or more decadent dessert you can drizzle the cakes with a caramel sauce or a glaze.  I would choose a maple glaze to accentuate the maple flavour in the cakes.  But trust me, these cakes are so good you won’t miss the glaze!

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Mini Apple Spice Bundt Cakes

This recipe makes deliciously moist and light mini apple bundt cakes spiced with cinnamon and nutmeg.

Course Dessert, Dessert/ snack

Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Servings 8 Mini Bundt Cakes

Author Adapted from Canadian Living

Ingredients

• 1/2 cup light-tasting oil I used grapeseed oil
• 1/2 cup apple purée
• 1/2 cup brown sugar packed
• 1/2 cup maple syrup
• 3 eggs
• 1 tsp. pure vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1-1/2 tsp. cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups grated peeled apples packed

Instructions

1. Place a rack in the centre of your oven and preheat oven to 325ºF (160ºC).
2. In a large bowl, whisk together the oil, apple purée, brown sugar, maple syrup, eggs and vanilla.
3. In a separate bowl, whisk together both flours, cinnamon, nutmeg, baking powder, baking soda and salt.
4. Add the wet mixture to the dry ingredients and mix until just combined.
5. Add in the grated apples and stir until just mixed.
6. Spoon batter into the greased and floured mini bundt cake pan until approximately 2/3 full.
7. Bake until a cake tester inserted in the centre of the cakes comes out clean about 20-22 minutes.
8. Let the cakes cool in the pan on a rack for 10 minutes. Invert the cakes onto a wire rack and let cool completely.

Recipe Notes

If you prefer you can also make just one large cake by using a regular sized bundt pan. However you will have to adjust the baking time for the larger cake to approximately 45 minutes.

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