Tuesdays with Dorie: Double Apple Mini-Bundt Cakes

October 5, 2010

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. :~)


  1. I really must invest in a mini bundt pan. Yours look adorable, and this is a perfect autumn recipe. How long did you cook the mini bundts?

  2. Your little bundts are gorgeous! I'd love a mini bundt pan, I think I'll have to ask Santa for one this Christmas!

    This cake really was super moist

  3. Thanks, Nickki. The bundt pan is amazing! It just takes a bit longer to clean. :~P

    Hi, Beth. Sorry I forgot to include the time adjustment. Usually when you convert a large bundt recipe into the smaller versions, the baking time is cut in half. These took about 25 minutes. But in a more balanced oven, they could take up to 30 minutes. :~)

  4. The glaze looks so pretty. I love mini bundts too. This was one great cake.

  5. I agree with you this cake is perfect to welcome Oct. and the fall months ahead!! Your cake is looking great..I made minis too!

  6. My Valerie! These sound so good, and i can see how moist they are in the photo without the drizzle. I would take a plain one (smile) with coffee please...
    p.s. Now I'm going to be thinking about the 'bundt' part of 'My Big Fat Greek Wedding' all night. I have a problem with getting things stuck my head;)

  7. I couldn't agree more...what a lovely way to bring in the Fall. Thanks for baking along this week!!

  8. Love these sweet little cakes, Valerie. :-) There's something about mini-desserts that makes them SO enticing. :-)

  9. I love making mini versions of desserts. They look so much prettier :)

  10. Very cute! I missed making this in the frenzy of moving, but I have finally unpacked most of my kitchen stuff. I'll take one with glaze while I finish unpacking, please.

  11. So cute and delicious. Do you think these would freeze well? I'm a 2 person household and at the time of our wedding, we stupidly committed to maintaining healthy bodies. ;-)

    FYI, I recently made chocolate chip cookies using Cook's Illustrated Perfect Chocolate Chip Cookie.

  12. Hi, Nirmala.
    These are not That unhealthy. Compared to other desserts, they're quite yoga friendly. :~) And if you keep them well-wrapped, they actually improve flavour-wise. I think you could safely keep them tightly covered at room temperature for 3 days. I'm sure you could freeze them too, just be sure they're in an air-tight container.

    Cook's Illustrated cc cookies are One of the best! I hope you enjoyed them. Brown butter is heaven. :~D

  13. This cake was certainly perfect for fall. Yours look great.

  14. Moist? You should try a full size bundt. That thing weighs a ton! :) Mini's are more manageable. They're stunning! As well as cute. And I agree - mini pans are a bear to clean... I use a toothbrush (an old one) and my kitchen sprayer up close. But enough about cleaning - glad you enjoyed them - that recipe is a keeper!

  15. I made this cake yesterday in a full-sized bundt pan and I doubled the cinnamon and omitted the raisins and nuts. SO GOOD! The cake is unbelievably moist and tender. I love cinnamon, so I will probably add even more cinnamon next time (and there will definitely be a next time!). Thanks so much for the beautiful, delicious and easy recipe!

  16. Hi, Anon!
    As a fellow cinnamon lover, your recipe twist sounds delicious! I'm so glad you enjoyed the cake.

    Thanks for visiting, and for the comment. :~)


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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