A huge Thank You to Lynne, of Honeymuffin for picking the perfect Tuesdays with Dorie recipe to break in the month of October. Not only was this recipe dripping with the essence of autumn, but it also allowed me to use my beloved mini-bundt pan! And while I'm sure that it was equally delicious in it's full-bodied bundt cake form, I think the small versions were just right. For some reason, compact versions of desserts always taste better to me. As though the flavours are so tightly concentrated that they're almost bursting at the seams. Plus, when a recipe is divided or quartered, there isn't too much of it left over to nosh at 2am.
These cakes were unbelievably moist! Especially for a bundt cake recipe. Also, the recipe is quite simple to put together, and you may find that you already have all the required ingredients. Most of the flavour comes from grated apples, apple butter, cinnamon and nutmeg. There is just enough ginger thrown into the mix to keep things interesting. I don't think the optional glaze was needed, but for the sake of picture taking, I went with it anyway (I know, tough gig, right?)
This is the perfect recipe to gracefully usher in the month of October. It's filled with apples and spice and a delicious companion to a mug of hot cider or dark coffee. For the complete recipe, please visit Lynne's gorgeous blog by clicking here. Thank you, Lynne!
P.S. If you decide to make mini-bundt cakes, half the recipe will yield 6 splendid cakes. Also, be sure to decrease the baking time to 25-30 minutes. Thanks for that reminder, Beth. :~)