Ingredients
- Cake:
- 2 c. sugar
- 1/2 c. vegetable oil
- 2 eggs
- 1 tsp. maple-flavored extract
- 2 c. flour
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 3 medium Granny Smith apples, peeled, cored, and coarsely chopped
- 1 c. chopped walnuts
- Glaze:
- 1/4 c. butter
- 1/4 c. packed brown sugar
- 1/4 c. milk
- 1 1/2 c. powdered sugar, sifted
- 1/2 tsp. vanilla extract
Preparation
Step 1
Preheat oven to 325 degrees. For cake, mix sugar and oil together in a large bowl. Add eggs and maple extract, beating until smooth. In another large bowl, sift together next 4 ingredients. Add dry ingredients to creamed mixture, mixing well. Fold in apples and walnuts. Spoon batter into 10 greased and floured miniature Bundt cake pans, filling each 1/2 full. Bake 25-30 minutes or until a toothpick inserted in center of cake comes out clean. Turn onto a wire rack to cool completely.
For glaze, melt butter in a medium saucepan over medium heat. Add brown sugar and stir constantly until sugar dissolves. Remove from heat and stir in milk. Beat in powdered sugar and vanilla using lowest speed of an electric mixer. Drizzle glaze over cakes. Allow glaze to harden. Store in an airtight container.