Mini Bundt Cakes
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5.0
3 reviews
Excellent
Mini Bundt Cakes
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These light and moist mini bundt cakes are seasoned with five aromatic spices, creating the perfect base for countless holiday desserts.
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Ingredients
Spice Cake Ingredients
- ½ cup cooking oil
- 1 cup dark brown sugar (see notes)
- 2 eggs
- ½ cup buttermilk (see notes)
- ½ cup apple sauce (see notes)
- 1 teaspoon vanilla bean paste (see notes)
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice
- ⅛ teaspoon cloves
Instructions
- Preheat the oven to 350°
- Grease the mini bundt pans with nonstick spray
- Whisk together the oil and brown sugar and set aside for 5-10 minutes to allow the sugar to dissolve completely. (see notes)
- Whisk the eggs and mix with the buttermilk, applesauce, and vanilla bean paste.
- Combine all of the wet ingredients and whisk to a smooth consistency.
- Measure all the dry ingredients in a bowl and stir to mix.
- Add the liquid mixture to the dry ingredients slowly and stir till well mixed.
- Pour the batter into the greased baking pans.
- Bake for 20-25 minutes, till an inserted knife comes out clean
Notes
- Dark brown sugar - This is an essential ingredient, and substituting it with light brown sugar will affect the cake's final flavor.
- Buttermilk—If you don't have buttermilk on hand, use ½ cup of milk and add ½ tablespoon of lemon juice or vinegar. After 10-15 minutes, your buttermilk will be ready. You can also use ¼ cup of sour cream or yogurt diluted with ¼ cup milk.
- —If you don't have buttermilk on hand, use ½ cup of milk and add ½
- Apple sauce - This can be substituted with pumpkin puree if needed.
- Vanilla bean paste - This gives the cake a more robust, authentic vanilla taste, but it can be substituted with an equal amount of vanilla extract if needed.
- Mixing the oil and sugar - Brown sugar tends to clump together. To ensure it has completely dissolved and the batter has a uniform consistency, let it sit in the oil for a while.
- and sugar - Brown sugar tends to clump together. To ensure
Nutrition Information
Show Details
Serving
1cake
Calories
671kcal
(34%)
Carbohydrates
91g
(30%)
Protein
8g
(16%)
Fat
32g
(49%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
19g
Trans Fat
0.1g
Cholesterol
85mg
(28%)
Sodium
605mg
(25%)
Potassium
216mg
(6%)
Fiber
2g
(8%)
Sugar
59g
(118%)
Vitamin A
181IU
(4%)
Vitamin C
0.4mg
(0%)
Calcium
167mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4cakes
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 671kcal | 34% |
| Carbohydrates | 91g | 30% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 605mg | 25% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 167mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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