Apple Cinnamon Bundt Cakes
A Bundt cake is named after the Bundt pan used to shape the dough into a distinctive doughnut shape. This design was inspired by the traditional European cake known as Gugelhupf. These delightful apple Bundt cakes are coated in a delightful crunchy cinnamon sugar coating that is sure to win over your family's hearts!
Yield: 12 mini bundt cakes
Preparation before and after baking: 30 minutes
Baking:15-20 minutes
Ingredients:
1 cup bread flour
1/2 cup whole wheat flour
1/2 cup buckwheat flour
2 tsp baking soda
2 tsp baking powder
1 cup dark brown sugar
2 tsp cinnamon
1/2 tsp mace spice
1/2 tsp cloves, ground
1/2 cup applesauce
1/4 cup maple syrup
1/3 cup apple cider or kombucha
1/3 cup yogurt
1 egg
1 tsp vanilla essence
3 tablespoons olive oil
butter for greasing the pan, unless you want to use oil spray which I don’t use in my house
for topping: 8 tablespoons melted butter for brushing the bundt cakes, 1/3 cup brown sugar mixed with 1 tablespoon cinnamon
INSTRUCTIONS:
Pre-heat oven to 350°F or 170°C.
Make sure all ingredients are at room temperature.
Grease the bundt cake pan thoroughly with butter.
Mix all dry ingredients except for the sugar in the bowl.
In another bowl, mix together sugar, applesauce, maple syrup, apple cider, yogurt, egg and oil.
Add the applesauce mixture to the dry mixture, and mix until just combined.
Scoop the dough into the bundt cake pans, ensuring an even quantity of batter in each pan for uniform baking and consistent results.
Bake for 15-20 minutes or until the testing toothpick comes out dry.
While bundt cakes are still hot and resting in their pans, carefully brush them with melted butter to enhance their flavor. Once brushed, gently remove the cakes from the pans and place them on a wire rack. Afterward, generously brush each cake again with melted butter before rolling them in a delightful mixture of brown sugar and cinnamon topping.
Enjoy it with a glass of milk!
