Bundt CakesWe took a favorite Farm Journal recipe, one that we have had since 1977, and adapted it for mini bundt cakes.  These little cakes proved excellent served with the caramel sauce and/or ice cream.  These are also excellent with cream syrups.


3 tablespoons butter
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 3/4 cups diced, pared apples
1/4 cups walnuts


Preheat the oven to 350 degrees.

  1. Spray oil into the cavities of a mini-bundt cake pan and lightly dust them with flour.
  2. Cream the butter and sugar together. Add the egg and vanilla and beat well.
  3. Whisk flour, baking soda, salt, cinnamon and nutmeg together in another bowl.
  4. Make a well in the dry ingredients and add the wet ingredients to the dry.  Mix together.
  5. Add the apples and nuts to the batter.  Spoon the batter evenly into the mini-bundt pan.  Bake for 14 to 16 minutes or until top springs back when touched.  Cool 5 minutes before removing from pans.
  6. Top with the caramel sauce.  The recipe follows.

For the caramel sauce:

1/2 cup brown sugar
1/4 cup butter
1/4 cup cream or evaporated milk
1/2 vanilla

  1. Blend brown sugar, butter and cream together and microwave for 2 minutes.
  2. Mix well and add vanilla.
  3. Top cakes while warm.
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