I’d been dying to try out the mini bundt pan I’d gotten on clearance. I love the way the pan looks. Beautifully designed and very intricate. I don’t think this was the ideal recipe but a lovely tasting cake to share none-the-less. Unfortunately the appearance wasn’t as desired so I will try again with a smoother batter designed for bundt pans to see what results I get. These would probably work great in cupcake pans with liners though so plan on making about 6 muffin size cakes; otherwise if you are feeling adventurous make about 3 mini bundt cakes.
Chunky Apple Cake
- 1 1/2 Tbs softened butter
- 1/2 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 large apple peeled and diced
- juice of one lemon
- 1/8 cup pecans
Cream together butter and sugar. Add eggs and vanilla. Stir in flour, baking soda, cinnamon, and nutmeg. Prepare apple and toss with lemon juice. Stir into batter and add pecans. Divide into greased muffin pans (6), or mini bundt pans (3) filling about 2/3 full.
Bake at 350 degrees for about 20 – 25 minutes or until top springs back with lightly touched. Allow to rest in pans for about 5 minutes before removing.
I had issues with sticking a bit but if you add some powdered sugar glaze you can hide anything!
As far as the bundt pans go I was a bit disappointed that they lacked the definition shown in the pans, but the flavor was great. In fact I had some for breakfast and was thinking about scrapping the whole bundt pan idea and making a brown sugar crumb topping next time I give it a go.
Enjoy ~ Kimberly