5.0 from 3 votes
Mini Bundt Cakes
These light and moist mini bundt cakes are seasoned with five aromatic spices, creating the perfect base for countless holiday desserts.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 cakes
Calories: 671 kcal
Course:
Dessert
Cuisine:
American , British
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
Cup of Yum
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
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
% 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.