Mini Apple Spice Rum Cakes
User Reviews
4.9
18 reviews
Excellent
Mini Apple Spice Rum Cakes
Report
Looking for the perfect dessert to bake this season? Mini Apple Spiced Rum Cakes absolutely perfect! This twist on pound cake highlights fall spices, spiced rum and crisp apples. Serve with a homemade spiced rum caramel sauce and top with a scoop of vanilla bean ice cream for the ultimate fall dessert.
Share:
Ingredients
Apple Spiced Rum Cakes
- 5 tablespoons butter melted, unsalted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract pure
- 2 egg
- 1 cup all-purpose flour
- 1/8 teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon cloves ground
- ¼ teaspoon allspice
- 2 oz. spiced rum
- 1/3 cup Greek yogurt
- 1 apple cored, peeled and finely chopped, Granny Smith
Spiced Rum Caramel
- ½ cup granulated sugar
- 4 tablespoons butter unsalted
- 3 tablespoons heavy whipping cream
- 1 ½ oz. spiced rum
Instructions
Make the Apple Spiced Rum Cakes
- Preheat oven to 325°F. Grease a mini bundt pan and set aside.
- Melt the butter. Mix with sugar and vanilla.
- Mix in eggs, one at a time.
- Add in flour, baking soda and spices to mixing bowl and combine.
- Gently fold in spiced rum, Greek yogurt and apple.
- Pour batter into mini bundt pan, about 2/3 of the way full so each spot is even.
- Bake for 27 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pan for 3-5 minutes. Then carefully flip pan over a wire cooling rack. Leave upside down for 5-10 minutes. At that point cakes should fall right out when you lift the pan up. If not, give the pan a little shake and they’ll fall out onto the rack.
Make the Spiced Rum Caramel
- While the cakes are cooling, measure out your ingredients for the caramel.
- Add sugar to a small saucepan and turn heat to medium.
- Using a silicone spatula, stir around the sugar constantly. Clumps will begin to form and then sugar will begin to melt down to be a smooth, clear liquid. You’ll see the sugar pulling away from the pan as you stir.
- Allow the sugar to melt for just a few minutes, then remove from heat and add in butter. Whisk until completely combined and the sugar is starting to have an amber color to it. Then add in heavy cream and whisk completely.
- Return to heat and let caramel bubble and smooth out for 2-3 minutes. Remove from heat again, add in spiced rum and mix it in. Let caramel sit and cool for 30 minutes or until it thickens and solidifies again.
Serve the Apple Spiced Rum Cakes
- If cakes are cooled down, reheat them for 30 seconds in microwave.
- Drizzle a generous amount of caramel on top of the cakes. Then top with a scoop of vanilla ice cream. Then drizzle more caramel on top.
Notes
- Store leftover cakes in the refrigerator, covered. Reheat, if desired.
- How to store the caramel sauce: Pour the cooling caramel into a mason jar, and transfer to the fridge. It will keep for 2-3 weeks.
Nutrition Information
Show Details
Serving
1g
Calories
530kcal
(27%)
Carbohydrates
70g
(23%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
117mg
(39%)
Sodium
60mg
(3%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Nutrition Facts
Serving: 6individual cakes
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 530kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 117mg | 39% |
| Sodium | 60mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
Other Recipes
You'll Also Love
