Individual Apple Bundt Cakes
- Yield: Makes 12 mini Bundt cakes
Photography: Stephen Kent Johnson
Source: Martha Stewart Weddings, Fall SIP 2016
- 2 1/2 cups unbleached all-purpose flour, plus more for dusting
- 2 sticks unsalted butter, melted and cooled, plus 2 tablespoons cold or room temperature, plus more for brushing
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 3/4 cups packed light-brown sugar
- 4 large eggs, room temperature
- 3 Granny Smith apples, peeled, cored, and cut into a 1/4-inch dice (4 cups)
- 2 tablespoons bourbon
- 1 cup confectioners' sugar
- 1 to 2 tablespoons apple cider or water
Preheat oven to 350 degrees. Butter and flour 12 mini Bundt pans. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
In a large bowl, combine melted butter, 1 1/2 cups brown sugar, and eggs; whisk until smooth. Gradually whisk in flour mixture just until combined (do not overmix). Using a rubber spatula, fold in apples. Divide batter among prepared cavities, using about 1/2 cup per cake. Tap pans firmly on counter to remove air bubbles. Bake until a tester inserted in cake comes out clean, about 30 minutes. Let cool in pan on a wire rack 15 minutes, then invert onto rack.
In a small saucepan, combine cold butter, remaining 1/4 cup brown sugar, and bourbon. Heat over medium, whisking occasionally, until butter is melted and sugar has dissolved, about 3 minutes. Brush syrup over warm cakes. Let cool completely.
Whisk together confectioners' sugar and enough apple cider or water to form a thick yet pourable glaze. Set rack with cakes over a piece of wax paper (for easy cleanup); drizzle each cake 1 to 2 teaspoons glaze and let set before serving. Serve, with dried apple slices.