. This last weekend was complete craziness. And when I stop to think about the next month [literally], the craziness will not be dying down. But who's to complain about actually having things to do?!
So here's the run down: end of an audit at work [always hectic] and the beginning of another, throw in a wedding shower, bachelorette party, Robbie traveling for work, football [I know, sad I have that scheduled], and two weddings. Whew! Maybe that's nothing for you, but I'll tell you that for Robbie and I, that's a JAM. PACKED. SCHEDY. Seriously, we've never had this many things to do in a row...and it feels like I may be leaving something out? (Couple minutes pause while I think...) Oh yeah, practicing wedding cupcakes!
But I'll say that there's not one thing on that list that I'm not looking forward to. Well, maybe one.
Anywho, I spent this last weekend shopping for an insane amount of gifts, cleaning the house, laundry, and working. And yes, I made time for a little baking sesh Saturday night. And thank the good Lord I did, otherwise these uber cutesy cakes wouldn't have made the table. Aren't they A. Dorable?!
I was going for something incredibly Fall-feeling. I stopped at the Farmer's Market early Saturday morning before heading to Starbucks to work for a bit, and spotted quite a number of apples. They were a little small and had a couple worm holes, so I figured I'd give the vendors a couple more weeks to ripen that apple crop. But I couldn't get the apples out of my head. Once an idea is in this brain of mine, there's no talking me out of it. Fact of life.
But back to these mini bundt cakes. The flavors of Fall are oh-so-abundant in these little lovelies. Cinnamony, nutmeggy, and gingery. Chock full of apple bits, raisins, and pecans. And topped with a simple citrusy icing that truly sets this cake apart. The texture reminds me much of a banana bread loaf yet extremely moist and soft from the applesauce. Nom, nom, nom! I. ❤. Fall. I think I need a t-shirt with that on it .
- I found this recipe in my new book, Baking: From My Home to Yours by Dorie Greenspan. Yes, THE Dorie. Bloggers, you know who I'm talking about! I barely adapted the recipe [except for below, but that was a matter of circumstance] because I've heard how wonderful Dorie's recipes are. You don't mess with the best, especially the first time around. And she did not disappoint. But I also started thinking that mashed bananas would be to die for in this recipe as well. Hmm...
- I couldn't find any apple butter at the grocery store [I'm still kicking myself for not buying some at the Farmers Market], so I substituted the apple butter with applesauce. I was on the verge of throwing the whole batter away during the first batch because I thought I botched it, but the cakes turned out perfect. So feel free to use either ingredient!
- The original recipe does call for a 9- to 10-inch bundt pan, however, I wanted to use my brand new William's Sonoma mini bundt cake pan. So I did! But if you use a regular-sized pan, bake the cake for 50 to 55 minutes at 350°F.
From Baking: From My Home to Yours
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/4 tsp. ground ginger
1/4 tsp. salt
10 tbsp. unsalted butter, at room temperature
1-1/2 c. sugar
2 large eggs
1 c. apple butter or applesauce (spiced or plain)
2 medium apples, peeled, cored and grated
1 c. pecans or walnuts, chopped
1/2 c. raisins (dark or golden)
1/3 c. powdered sugar
2 tbsp. orange or lemon juice
1. Heat oven to 350°F. Butter pan using a pastry brush. If pan is nonstick, also dust interior with flour.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In mixing bowl, beat butter ad sugar on medium speed until mixture is smooth, thick and pale (about 3 minutes).
4. Add eggs, one at a time, beating for about 1 minute after each addition (batter will be light and fluffy).
5. Reduce mixer to low and beat in apple butter or applesauce (batter will most likely curdle).
6. Add in grated apples and mix to completely blend.
7. Add in dry ingredients, mixing only until they disappear into the batter. Using a spatula, fold in nuts and raisins.
8. Spoon batter into mini bundt pan, filling each cup about 3/4 full. Smooth tops of the batter with a spatula.
9. Bake 20 minutes or until toothpick inserted in center comes out clean. Transfer to rack to cool for 5 minutes before unmolding.
10. While cakes are cooling, for glaze, whisk together sugar and lemon juice in a small bowl. Continue adding lemon juice until icing falls easily from the tip of a spoon. Drizzle icing over tops of the cakes. Let cakes stand until icing dries (about 1 minute).
Yield: 1 dozen mini bundt cakes