Mini Apple Bundt Cakes
I found this recipe for Apple Cinnamon Bundt cake on Martha Stewart's Everyday Food. I recently bought quite a few Nordic Ware bundt pans, thanks to the Food Librarian. If you aren't a follower of her blog, she loves bundt cakes. In honor of National Bundt Day, which takes place on November 15th, she has been baking a different bundt cake every single day for the 30 days leading up to National Bundt Day. Her beautiful cakes have made a bundt lover out of me. I never really liked bundts until I saw the ones on her page and I love all the different Nordic Ware bundt pans she uses. Amazon is doing a 4 for 3 promotion on a lot of their Nordic Ware products, so I couldn't resist.
I chose free shipping and unfortunately I have been waiting for them to arrive for a while. My Nordic Ware Platinum Collection Cast Aluminum Garland Bundt Pan arrived first. I was a bit hesitant to use these fancy mini bundts to make the apple cake because of all the apple chunks. I was afraid all the small details in the bundt pans would not come out. But I was set on making my apple cake, so I went ahead and tried the mini bundts.
The thick batter worried me. And when I put the batter into the pans, there was very little actual batter and a lot of apples. However, the end result was beautiful. I really was impressed with how sharp all the small details of the cakes came out.
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups packed light-brown sugar
- 4 large eggs
- 6 apples, peeled, cored, and sliced 1/4 inch thick
- Confectioners' sugar for dusting
Preheat oven to 350 degrees. Make the cake: In a medium bowl,
whisk together flour, cinnamon, baking powder, salt, and baking soda.
In a large bowl, combine butter, brown sugar, and eggs. Whisk
until smooth. Gradually whisk in dry ingredients just until combined
(do not overmix). Using a rubber spatula, fold in apples. Spoon batter
into a 12-cup nonstick Bundt pan, and smooth top (or if you are using mini bundts, there should be enough batter to make 12 mini bundts). Bake until a tester
inserted in cake comes out clean, 50 to 60 minutes (about 15-20 minutes for mini bundts). Cool in pan on rack
15 minutes; invert onto rack to cool completely.
- Dust top with powdered sugar.