Winter Spice Cakes

By Hklbrries

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.

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)

Details

Servings 16
Adapted from relish.com

Preparation

Step 1

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.