APPLE MINI BUNDT CAKES

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Apple Mini Bundt Cakes image

This was on a hang tag attached to a bottle of Enova oil. The mini bundts are great to freeze and take in to work (one at a time, of course!) for breakfast.

Provided by Chilicat

Categories     Dessert

Time 1h

Yield 12 mini Bundts, 12 serving(s)

Number Of Ingredients 13

2 cups apples, peeled, cored and grated
1 tablespoon sugar
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
2 cups sugar
1 cup oil
1/2 teaspoon salt
1/2 cup orange juice
2 1/2 teaspoons vanilla extract
4 eggs
1 cup walnuts, chopped (optional)
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 350°F Lightly oil and flour the cake molds of a mini Bundt cake pan. In a medium sized mixing bowl, hand-mix the grated apples, 1 tablespoon sugar and cinnamon; set aside. In another bowl, sift the flour, baking powder and salt together; set aside.
  • In a larger bowl, combine 2 cups sugar, oil, orange juice, vanilla and eggs. Beat at a higher speed until contents are a smooth consistency. Stir in the flour mixture. If using chopped walnuts, fold them into the mixture during this step.
  • Stir the grated apples into the batter mixture. Pour the batter into each mini Bundt cake mold until full.
  • Bake in preheated oven for 50 minutes, or until the cake provides slight resistance when lightly touched. Let cakes cool in the pan for 10 minutes, then remove onto a wire rack until completely cool. Sprinkle tops of mini Bundt cakes with confectioners' sugar.

Nutrition Facts : Calories 470.4, Fat 20.2, SaturatedFat 2.9, Cholesterol 70.5, Sodium 212.1, Carbohydrate 67.8, Fiber 1.5, Sugar 42.6, Protein 5.5

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