Food

MAPLE GLAZE MINI APPLE BUNDT CAKES

Date: 19 Oct 2014 Author: Jacqui Categories: Food, Sweets & Treats Comments

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I have made these twice already in less than a week!  I can assure you they are really really delicious.  However, for some reason, they tend to stick to silicon bakeware.  It just would not let go!  I bought metal non stick molds as well, which I greased too, however they do not just pop out easily like other cakes or muffins.  I assumed that it might have something to do with the gluten free flour maybe.  So my advice is to grease your molds really well, and lightly flour them too.  Mind you, this is just for esthetics, as the first time round, they still disappeared even though they did not look too pretty!

Just a little note – I shredded the apples instead of chopping them as they ‘melt’ in the batter whilst baking.  I prefer this than seeing little chunks.  It is a matter of preference really, so it is up to you.

Ingredients

 (approx 10-12 depending on size of tins)

  • 2 Large apples shredded
  • 230g butter, melted and cooled
  • 1/2 cup vegetable oil or peanut oil
  • 370g brown sugar
  • 4 eggs
  • 280g gluten free all-purpose flour (I used Dr Schar)
  • 140g almond flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla essence
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg

For The Maple Glaze

  • 2 cups icing sugar, sifted
  • 2 tbsp milk
  • 1 tsp maple syrup

Method


Preheat oven to 150C.

With a hand held mixer, beat the butter, oil and brown sugar until light and fluffy. Add the eggs, one at a time, whilst till beating, and add the vanilla till everything is combined well.

Add the gluten free flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Mix well to combine. Stir in also the shredded apples.

As I said above, it is important to really grease well and lightly flour the bundt cake moulds as these tend to stick more than others cakes I have baked. Using a spoon, fill the molds with the batter and gently even out the top.

Bake for about 30 to 40 minutes, or until a skewer comes out clean when inserted in the center.  Remove from the oven and leave to cool completely before you try to remove from the molds.

When completely cool, drizzle with the Maple Glaze.

For the maple glaze

Put the sifted icing sugar into a small bowl. Add the milk and maple syrup. Mix well to combine.

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