Winter Spice Cakes

We love these individual "Bundtlettes," but you can use a full-size Bundt pan and bake the cake at 325°F for 1 hour and 15 minutes. You can also use large muffin cups or a 13-by-9-inch pan.

Photo by C C.
Adapted from relish.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from relish.com

Ingredients

  • CAKE:

  • 1 1/4

    cups vegetable oil

  • 2

    cups sugar

  • 3

    eggs

  • 3

    cups all-purpose flour

  • 1 1/4

    teaspoons ground cinnamon

  • 1/2

    teaspoon ground cloves

  • 1/2

    teaspoon ground cardamom

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 3 1/4

    cups coarsely chopped, peeled and cored apples (such as Cortland, Empire or Winesap)

  • 3

    tablespoons brandy (or 1 teaspoon vanilla extract)

  • GLAZE:

  • 1/4

    cup (1/2-stick) butter

  • 2

    tablespoons brown sugar

  • 6

    tablespoons granulated sugar

  • 3

    tablespoons brandy (or 1 teaspoon vanilla extract)

  • 2

    tablespoons heavy cream

  • Powdered sugar (optional)

Directions

Preheat oven to 300°F. Grease 16 (6-ounce) mini-Bundt pan cups or large muffin cups. Combine oil and sugar in a large mixing bowl. Beat with a wire whisk until thick and opaque. Add eggs one at a time, beating after each addition. Sift together flour, cinnamon, cloves, cardamom, baking soda and salt. Add flour mixture to egg mixture; blend well. Add apple and brandy all at once; stir until apples are evenly distributed. Pour batter into prepared pans. Bake 50 to 60 minutes, until a cake tester or wooden toothpick inserted in the middle comes out clean. Remove from oven and let cool 10 minutes before removing from pans. While cakes are baking, make glaze: Melt butter in a saucepan and stir in sugars. Add brandy and cream; stir well. Bring to a boil, reduce heat and simmer 4 minutes. Remove from heat and let cool slightly. Pour glaze over warm cakes just before serving. Sprinkle with powdered sugar, if desired. Recipe courtesy of the Winchester Inn, Ashland, OR.

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