- 1 c. Granulated Sugar
- 1 3/4 c. Brown Sugar, (divided)
- 1 c. Butter, (softened, divided)
- 3 t. Vanilla (divided)
- 4 Eggs
- 3 c. Flour
- 1 t. Baking Powder
- 1/2 t. Baking Soda
- 1/2 t. Table Salt
- 1 t. Ground Cinnamon
- 1/2 t. Ground Nutmeg
- 1/4 t. Ground Cardamom
- 1/8 t. Ground Cloves
- 1 1/2 c. + 6 T. Whole Milk, (divided)
- 3 c. Finely Chopped Peeled, Cored Tart Apple
- 2 c. Powdered Sugar
Preheat the oven to 350°F. Spray a mini bundt pan with nonstick baking spray. I like to use the kind with flour in it for bundt pans because it makes the little cakes pop out so easily.
In a large bowl, combine granulated sugar, 3/4 cup brown sugar, and 3/4 cup butter. Beat on medium speed until light and fluffy. Add vanilla and eggs, adding the eggs one at a time and beating until smooth after each addition.
In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cardamom, and cloves. Stir to combine.
Add roughly 1/3 of the dry ingredient mixture to the sugar/butter/vanilla/egg mixture, and mix on low speed until just combined. Add 3/4 cup milk, and again mix until just combined. Add more flour; mix. Add another 3/4 cup milk; mix. Add the remaining dry ingredients and mix until just combined.
Use a spatula or wooden spoon to gently fold in the diced apples.
Divide the batter evenly among 12 mini bundt spaces. My pan makes 6 little cakes, and I only have one pan, so I have to work in batches. You can alternately bake this batter in a regular cupcake pan, in which case you can get 24 cupcakes.
Bake the mini bundts for 18-20 minutes, until a toothpick inserted in the deepest part of a mini cake comes out clean. Remove the pan from the oven and immediately invert it onto a cooling rack. Wait 5-10 minutes, then lift the pan up, and the mini cakes should pop right out. Allow them to cool while you re-use your pan to bake the remaining cakes.
Once you've baked all your cakes, you can make the caramel glaze while they cool. In a medium saucepan, combine remaining 4 Tablespoons butter, 6 Tablespoons milk, and 1 cup brown sugar. Bring to a boil over medium heat and allow the mixture to boil for 1 minute. Turn off the heat and whisk in remaining 1 teaspoon vanilla and 2 cups powdered sugar. Whisk until smooth.
Immediately drizzle the warm glaze over the mini cakes. You can also pick the mini cakes up, hold them upside down, and dunk the tops in the glaze. Feel free to try both methods and use the one that works best for you. The glaze sets up really quickly, so work fast!
Allow the glaze to set up before serving your mini cakes!
Preheat the oven to 350°F. Spray a mini bundt pan with nonstick baking spray. I like to use the kind with flour in it for bundt pans because it makes the little cakes pop out so easily.
In a large bowl, combine granulated sugar, 3/4 cup brown sugar, and 3/4 cup butter. Beat on medium speed until light and fluffy. Add vanilla and eggs, adding the eggs one at a time and beating until smooth after each addition.
In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cardamom, and cloves. Stir to combine.
Add roughly 1/3 of the dry ingredient mixture to the sugar/butter/vanilla/egg mixture, and mix on low speed until just combined. Add 3/4 cup milk, and again mix until just combined. Add more flour; mix. Add another 3/4 cup milk; mix. Add the remaining dry ingredients and mix until just combined.
Use a spatula or wooden spoon to gently fold in the diced apples.
Divide the batter evenly among 12 mini bundt spaces. My pan makes 6 little cakes, and I only have one pan, so I have to work in batches. You can alternately bake this batter in a regular cupcake pan, in which case you can get 24 cupcakes.
Bake the mini bundts for 18-20 minutes, until a toothpick inserted in the deepest part of a mini cake comes out clean. Remove the pan from the oven and immediately invert it onto a cooling rack. Wait 5-10 minutes, then lift the pan up, and the mini cakes should pop right out. Allow them to cool while you re-use your pan to bake the remaining cakes.
Once you've baked all your cakes, you can make the caramel glaze while they cool. In a medium saucepan, combine remaining 4 Tablespoons butter, 6 Tablespoons milk, and 1 cup brown sugar. Bring to a boil over medium heat and allow the mixture to boil for 1 minute. Turn off the heat and whisk in remaining 1 teaspoon vanilla and 2 cups powdered sugar. Whisk until smooth.
Immediately drizzle the warm glaze over the mini cakes. You can also pick the mini cakes up, hold them upside down, and dunk the tops in the glaze. Feel free to try both methods and use the one that works best for you. The glaze sets up really quickly, so work fast!
Allow the glaze to set up before serving your mini cakes!
