Mini Spice Bundt Cakes

By norsegal8

Ingredients

• FOR THE GLAZE:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter
• 1 cup firmly packed light brown sugar
• 1 egg
• 1 egg yolk
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 1/2 cup + 1 tablespoon powdered sugar
• 1 teaspoon cinnamon
• 1 cup apple cider

Details

Servings 6

Preparation

Step 1

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat the oven to 325 degrees. Generously grease and flour a 6-well bundtlette pan.

To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder, cinnamon, allspice, ginger, cardamom and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on mediumspeed until creamy and smooth, 1 to 2 minutes. Add the brown sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and egg yolk one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture, alternating with the cream and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the vanilla and beat until incorporated. Spoon the batter evenly into the prepared pans.

Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Transfer the pan to a wire rack and let the cake cool upright on the rack for 10 minutes, then gently tap the pan on a hard surface to loosen the cakes. Set the rack over a sheet of waxed paper and invert the pan onto the rack.

To make the glaze, over a sheet of waxed paper, sift together the powdered sugar and the cinnamon. In a small saucepan over medium heat, bring the apple cider to a boil and boil until reduce to 1/4 cup, about 10 minutes. Stir in the powdered sugar mixture. Brush the surface of the warm cakeswith the glaze. Let the cakes cool completely before serving.