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Mini Apple Cider Bundt Cakes
bankobake

Mini Apple Cider Bundt Cakes w/ Homemade Apple Pie Filling

A perfectly moist mini apple cider cake topped with warm homemade apple pie filling and a generous scoop of ice cream for the perfect Fall treat. Finish it off with a drizzle of caramel if you're feeling extra sweet!
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 mini cakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ½ cup cake flour (192g)
  • ¾ tsp baking powder (3g)
  • ¼ tsp baking soda (1g)
  • 1 tsp ground cinnamon (3g)
  • ¼ tsp ground allspice (1g)
  • ¼ tsp apple pie spice (1g)
  • ¼ tsp fine salt (1.5g-2g)
  • ¼ cup unsalted room temperature butter (57g)
  • ½ cup granulated sugar (108g)
  • 3 tbsp dark brown sugar (43g)
  • 1 cup apple cider (244mL)
  • 3 tbsp vegetable oil (41g)
  • vanilla extract to taste
  • 3 tbsp room temperature sour cream (51g)
  • 1 egg + 1 egg white (room temperature)
Optional Topping
  • 2 tbsp melted unsalted butter (29mL)
  • McCormick Apple Cider Finishing Sugar
For the Apple Pie Filling
  • 3 cups peeled & diced honeycrisp apples (396g)
  • 1 tbsp fresh lemon juice (15mL)
  • 1 tbsp granulated sugar (14g)
  • 3 tbsp dark brown sugar (43g)
  • ½ tsp ground cinnamon (2g)
  • ⅛ tsp ground allspice
  • 1 tbsp cornstarch (8g)
Ice Cream & Caramel
  • Tillamook Apple Crisp
  • Smucker's Caramel Sauce

Method
 

For the Cake
  1. In a saucepan over medium/low heat on the stove, simmer the apple cider until it reduces to 1/2 cup (122mL). When it has reduced, pour it in a heat-safe bowl and set aside. This will take ~13-15 minutes once simmering
  2. Preheat the oven to 350℉ and spray a mini bundt cake pan with non-stick spray
  3. In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together the butter, granulated sugar, and brown sugar for 3-5 minutes on medium speed
  4. As that mixes, grab a mixing bowl and mix together the wet ingredients included the apple cider (don't add the apple cider when it's blazing hot as you don't want to scramble the eggs)
  5. In a separate mixing bowl, whisk together the dry ingredients
  6. Add half of the wet ingredients to the butter/sugar mixture along with half of the dry. Mix until almost combined and then add the remaining wet & dry ingredients and mix until just combined
  7. Pour the batter into the pan and bake for 14-16 minutes or until a wooden toothpick inserted into the cake comes out with just a couple of crumbs on it
  8. Allow the cake to cool for 15 minutes in its pan before carefully removing the mini cakes and placing them on a cooling rack
  9. OPTIONAL: Melt 2 tbsp of unsalted butter in a microwave-safe bowl, add the McCormick Apple Cider Finishing Sugar to the melted butter (add as much as you would like), and gently brush this on top of each mini cake for added flavor. Please see the "Notes" section for a link to the McCormick finishing sugar
Apple Pie Filling & Topping
  1. Peel and dice the honeycrisp apples (measure out 3 cups or 396g after peeling and dicing)
  2. In a saucepan over medium/low heat on the stove, simmer all of the apple pie filling ingredients, except for the cornstarch, until the apple pieces have softened
  3. Once your apple pie filling is ready (this takes ~20 minutes of simmering), stir in the cornstarch
  4. When the cornstarch has dissolved, remove the pie filling from the heat and set aside
  5. Spoon the pie filling on top of each mini cake and top with a scoop of ice cream as well as a drizzle of caramel sauce

Notes

  1. Reduced Apple Cider: The importance of reducing the apple cider from 1 cup to 1/2 cup as opposed to just measuring out 1/2 cup to begin with is to bring so much more flavor into the cake. The heat from the simmering process helps to release a stronger apple flavor from the apple cider without adding too much liquid to the cake batter. 
  2. McCormick Apple Cider Finishing Sugar: This step in the recipe is completely optional, however, I have been loving the McCormick finishing sugars lately and I love the flavor it brings to this cake. By combining it with melted butter and then brushing that over the cake after it has baked, that butter will seep into the cake to bring in more moisture and flavor.