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Home » Blog » Mini Apple Bundt Cakes

 

Mini Apple Bundt Cakes

by Rebecca / Sunday, 23 September 2018 / Published in Cakes & Cookies
Mini apple bundt cakes with maple glaze are displayed next to a bowl of apples.

This mini apple bundt cake recipe is perfect for sweater weather. In New England, the end of September means one thing—apple picking season! If you find yourself with a half bushel of fresh apples in your house after a trip to the farm, then it’s time to start baking. These mini bundt cakes are made with real apples and are topped with maple icing (made from real maple syrup.) They are a delicious after-dinner dessert in autumn, but would also make a great addition to any brunch table or potluck gathering in the fall.

The short, printable version of this recipe can be found below, but read on if you want a more detailed step-by-step guide.

First, you’ll want to be sure that you have a mini bundt cake pan for this recipe. The one that I have is from HomeGoods and is a 6-count pan, though you can find it on Amazon or JoAnn Fabric. Other stores, such as Target and Williams Sonoma have similar pans. I’ve also seen mini bundt cake pans sold individually, though I’ve never experimented with these before. This recipe yields 6 mini bundt cakes, but you can double the recipe if you have two 6-count pans and want to make a dozen.

A mini bundt cakes pan is displayed before baking a recipe for apple bundts.

Grease your pan with cooking spray and set aside. Preheat your oven to 350 degrees and then gather the following ingredients for the apple batter:

  • 1 stick of butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup half and half
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 ½ cups diced green apples (about two medium sized apples)

In a Kitchen Aid mixer, add the softened butter and granulated sugar and mix on medium speed.  To soften my butter, I pop it in the microwave for 20 seconds. Once combined, add in eggs, half and half, and vanilla extract. Beat on medium speed until incorporated.

A baker pours half and half into a mixing bowl while making mini apple bundt cakes.

With the wet ingredients combined, it’s time to add in the dry ingredients next. Add the flour directly into the mixer, along with the salt and baking powder. Mix on medium speed until smooth, then set aside.

A baker scrapes apple batter for a mini bundt cake recipe off of a mixer paddle.

Now comes the fun part! Gather about two medium sized green apples. Personally, I’m not entirely sure what kind of green apples I used for this recipe, as I got a variety while apple picking. I believe I used a combination of Granny Smith and Golden Delicious though. If you prefer a specific type of apple to bake with, then try out what you know you like! I do adore honey crisp apples, but I did not use them for this recipe. Bon Appetit and Midwest Living have lists of their favorites for reference too.

An apple tree in Massachusetts.

One of the trees I got my apples from while apple picking at Smolak Farms in North Andover, Massachusetts.

You can manually peel, core, and slice your apples, but if you want to make it a lot easier on yourself, use an apple peeler. I have Mrs. Anderson’s Triple-Action Apple Machine, which can be found on Amazon and at Bed Bath & Beyond, but you shouldn’t have trouble finding one at most department stores.

A green apple is placed on an apple peeler in preparation for a mini apple bundt cake recipe.

An apple peeler is used to peel, core, and slice an apple for a mini bundt cake recipe.

With the apples peeled, cored, and sliced, the next step is to dice them. After dicing one apple, I like to put the contents into a glass measuring cup and see how much of the next apple I have to dice to get to the 1 ½ cup mark. I only used about ¾ of my second apple, but of course it depends on the size of the apples as well.

A baker slices apples before dicing them for a mini bundt cake recipe.

A baker dices apples for a mini apple bundt cake recipe.

When you have 1 ½ cups of diced apples, add it to your mixer and combine on slow speed just until the apple pieces are blended in with the batter. With the batter complete, the next step is to transfer the mixture to the mini bundt pan.

Using a tablespoon, scoop the batter into each individual bundt, filling them up about ¾ of the way. Next, use a frosting spatula or butter knife to smooth the batter out so it’s not lumpy on top. Set aside for just a moment.

In a small bowl, quickly make cinnamon sugar by combining:

  • ⅓ cup granulated sugar
  • 1 Tbsp cinnamon

Stir together using a butter knife until combined.

A baker mixes sugar and cinnamon for a mini apple bundt cake recipe.

Then, sprinkle about 1 Tbsp of cinnamon sugar on top of each batter-filled bundt mold. This will add some crunchy texture to the bottom of the bundts once they’re baked. Note: you will likely have cinnamon sugar left over.

Cinnamon sugar is sprinkled on top of mini apple bundt cakes before going in the oven.

Once the bundts are sprinkled with cinnamon sugar, they’re ready to bake! With your oven heated to 350 degrees, place your mini bundt pan in the middle rack and bake for 20-22 minutes.

While the bundts are baking, gather the following maple icing ingredients:

  • 1 Tbsp melted butter
  • ½ cup powdered sugar
  • 1 Tbsp half and half
  • 1 Tbsp real maple syrup

In a small bowl, melt 1 Tbsp of butter in the microwave for about 10-15 seconds. Next, add the powdered sugar, half and half, and maple syrup and whisk for about 30 seconds until combined.

A baker whisks ingredients to make maple icing for a mini apple bundt cake recipe.

I live in New Hampshire, so it would be a sin to use anything but real maple syrup ever. I’ve never tried making this icing with pancake syrup. If real maple syrup is not an option, I’d almost be more apt to recommend using ¼ tsp of maple extract in place of the maple syrup. If you try it out, let me know how it tastes in the comments!

Pure New Hampshire maple syrup is on display for a mini apple bundt cake recipe.

Set the icing aside until your bundts are done baking. You’ll know they’re ready when a toothpick inserted into each comes up clear of any batter. You should expect the bundts to rise to the tip of or even over each mold. Once they’re ready to come out of the oven, let them cool in the pans for about 10 minutes.

Once cooled, use a butter knife to loosen the edges of each bundt and gently remove from the pan using your hands. Some of the cinnamon sugar might fall off the bundts as you transport them to a plate.

A baker removed mini bundt cakes from a pan.

If you plan on serving your mini bundts right away, then grab your maple icing and pop it in the microwave for 7 seconds to get it gooey. If you’re planning on serving them later, then put some saran wrap around the top of the bowl containing the icing and wait to glaze the bundts until right before you plan on eating them.

After heating the maple icing up, remove from the microwave and stir with a teaspoon. Then, scoop small amounts of the icing up with the spoon and let it drip on the bundts as you move the spoon back and forth.

A baker adds maple icing to mini apple bundt cakes.

Once you’re done coating them in the maple icing, your bundts are ready to be served! They’re best paired with a glass of apple cider.

Mini apple bundt cakes with maple icing are displayed.

Mini apple bundt cakes with maple glaze are displayed next to a bowl of apples.

Mini Apple Bundt Cakes

Course: Breakfast, Dessert
Cuisine: American
Keyword: mini apple bundt cakes
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes
Servings: 6

These mini apple bundt cakes are made with real apples and are topped with maple icing (made from real maple syrup.) 

Print

Ingredients

Apple Batter

  • 1 stick of butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup half and half
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 cups diced green apples about two medium sized apples

Cinnamon Sugar

  • 1/3 cup granulated sugar
  • 1 Tbsp cinnamon

Maple Icing

  • 1 Tsbp melted butter
  • 1/2 cup powdered sugar
  • 1 Tbsp half and half
  • 1 Tbsp real maple syrup

Instructions

  1. Heat oven to 350 degrees and grease mini bundt pan.

  2. In a Kitchen Aid mixer, combine the softened butter and granulated sugar on medium speed. Once combined, add in eggs, half and half, and vanilla extract. Beat on medium speed until incorporated. 

  3. Add flour, salt, and baking powder. Mix on medium speed until smooth, then set aside.

  4. Peel, core, slice, and dice apples until you have 1 ½ cups diced. Add to mixture and combine on slow speed just until the apple pieces are blended in with the batter.

  5. Using a tablespoon, scoop the batter into each individual bundt, filling them up about ¾ of the way. Next, use a frosting spatula or butter knife to smooth the batter out so it’s not lumpy on top. Set aside.

  6. In a small bowl, quickly make cinnamon sugar by combining cinnamon and sugar and stirring with a butter knife. Then, sprinkle about 1 Tbsp of cinnamon sugar on top of each batter-filled bundt mold. 

  7. Place bundt pan in the oven and bake for 20-22 minutes or until a toothpick inserted into the bundts comes out free of batter. Remove from oven and let cool for 10 minutes. Then, loosen bundts from pan using a butter knife and place on a plate.

  8. In a small bowl melt 1 Tbsp of butter in the microwave for about 10-15 seconds. Next, add the powdered sugar, half and half, and maple syrup and whisk for about 30 seconds until combined to make maple icing. 

  9. Microwave the maple icing for about 7 seconds, to get it gooey. Stir with a teaspoon and scoop small amounts of the icing up with the spoon and let it drip on the bundts as you move the spoon back and forth. Once you’re done coating them in the maple icing, your bundts are ready to be served! 

If you like this recipe, be sure to pin it!

A recipe for mini apple bundt cakes with maple icing. A mini apple bundt cakes recipe.

 

Tagged under: apple recipes

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1 Comment to “ Mini Apple Bundt Cakes”

  1. Linda says :Reply
    May 1, 2020 at 3:16 am

    These look delicious. My kids will definitely like these mini cakes. Thanks for the recipe.

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REBECCA

My love of baking didn't begin until my husband taught me how to use a Kitchen Aid mixer, but the rest is now history.

"There was the doughty doughnut, the tender oly koek, and the crisp and crumbling cruller; sweet cakes and short cakes, ginger cakes and honey cakes, and the whole family of cakes. And then there were apple pies, and peach pies, and pumpkin pies; besides slices of ham and smoked beef; and moreover delectable dishes of preserved plums, and peaches, and pears, and quinces; not to mention broiled shad and roasted chickens; together with bowls of milk and cream, all mingled higgledy-piggledy, pretty much as I have enumerated them, with the motherly teapot sending up its clouds of vapor from the midst."

-The Legend of Sleepy Hollow, Washington Irving

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