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Apple Cinnamon Mini Bundt Cake with Envy Apples!

Irresistible Apple Cinnamon Mini Bundt Cake with Envy Apples

Enjoy the warmth of cozy spices and fresh Envy apples in this Apple Cinnamon Mini Bundt Cake, perfect for any occasion!
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Prep Time 20 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
  • 1 teaspoon Baking Soda Ensure freshness for best results.
  • 1 teaspoon Cinnamon Adjust according to preference.
  • ¼ teaspoon Salt Essential for flavor enhancement.
  • ½ cup Unsalted Butter Can be substituted with margarine for a dairy-free option.
  • 1 cup Dark Brown Sugar Can substitute with light brown sugar.
  • 2 large Eggs For a vegan option, replace with flax eggs.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract.
  • 2 cups Finely Chopped Envy Apples Can use any tart apple variety.
  • ½ cup Whole Milk Almond or oat milk can be used for a non-dairy alternative.
For the Brown Sugar Glaze
  • ¼ cup Melted Butter No substitutes needed.
  • ½ cup Brown Sugar Light brown sugar can be used.
  • ¼ cup Heavy Cream Coconut cream can substitute if preferred dairy-free.

Equipment

  • Mini bundt pans
  • Mixing bowls
  • electric mixer
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Prepare Dry Ingredients: In a medium bowl, whisk together the dry ingredients until well combined.
  2. Cream Mixture: In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
  3. Combine Wet Ingredients: Beat in eggs one at a time, then add vanilla extract and chopped apples.
  4. Combine Dry and Wet: Gradually mix dry ingredients into wet ingredients, then add milk and blend until smooth.
  5. Bake: Preheat oven and bake the filled mini bundt pans until a toothpick comes out clean.
  6. Prepare Glaze: Whisk melted butter, brown sugar, and cream until smooth.
  7. Serve: Drizzle glaze over cooled cakes and enjoy.

Nutrition

Serving: 1cakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Make sure to use room temperature eggs for better incorporation into the batter. Grease the pans well to prevent sticking.

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