Gluten Free Apple Mini Bundt Cakes Food

GLUTEN-FREE APPLE DAPPLE BUNDT CAKE {DAIRY-FREE OPTION}

Steps:

• Preheat oven to 325° F.
• Spray bundt pan with gluten-free cooking spray.
• In a large bowl, cream butter and sugar together with your mixer.
• Add the rest of the dry and wet cake ingredients to your bowl and mix until fully combined. The batter will be very thick.
• Peel and chop the apples into small pieces.
• Stir in the chopped apples and chopped pecans and fold into the cake batter with a spoon or spatula.
• Pour the batter into the greased bundt pan and bake for 70 minutes until a toothpick entered into the center comes out clean.
• Combine all ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
• Poke holes all over the warm cake with a knife and pour the butter glaze evenly over the cake while still in the pan.
• Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. I sprinkled it with powdered sugar.
• Enjoy!

GLUTEN-FREE APPLE MINI BUNDT CAKES

Steps:

• Preheat oven to 350°F. Grease the pans generously with butter, (even if they are non-stick pans) dust with flour, tap out the excess, and set aside.
• Place the butter and coconut sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
• In a medium-sized bowl, whisk together the dry ingredients: the gluten-free flour, almond flour, cornstarch, baking powder, cinnamon, sea salt, and nutmeg.
• In another medium-sized bowl, whisk the wet ingredients together: the eggs, yogurt, and vanilla. Add the grated apples.
• Turn the mixer to low speed. Add 1/3 of the dry ingredients to the butter-sugar mixture, followed by 1/3 of the wet ingredients. Alternate with the remaining dry and wet ingredients until everything is incorporated. Stop the mixer occasionally and use a spatula to scrape the sides of the bowl. Be careful not to overmix.
• Spoon the batter into the prepared mini bundt pans, filling each about 3/4 full. If you overfill them, they will develop rounded bases which won't sit nicely on a serving plate.
• Bake for 30-35 minutes until a skewer inserted in the center comes out clean.
• Let the cakes cool for 5 minutes in the pans. Then unmold the cakes, placing them right side up on a cooling rack with a baking pan underneath.
• In a small bowl, whisk together all the ingredients together until a thin glaze forms, adding the milk or cream one tablespoon at a time until it's reached a thick but pourable consistency. Pour the glaze over the cakes once they are cool, letting the baking pan catch the extra glaze. Let the glaze set for 10-15 minutes before serving. As this glaze is made with cream cheese, be safe and refrigerate within 2 hours.

GLUTEN FREE APPLE BUNDT CAKE

Steps:

• Preheat your oven to 350 degrees. Using a paper towel and crisco, thoroughly and generously grease your bundt pan then flour it using gluten free flour. Be sure all of the crevices are floured and that you dump out any excess flour.

APPLE MINI BUNDT CAKES

Steps:

• Preheat oven to 350°F Lightly oil and flour the cake molds of a mini Bundt cake pan. In a medium sized mixing bowl, hand-mix the grated apples, 1 tablespoon sugar and cinnamon; set aside. In another bowl, sift the flour, baking powder and salt together; set aside.
• In a larger bowl, combine 2 cups sugar, oil, orange juice, vanilla and eggs. Beat at a higher speed until contents are a smooth consistency. Stir in the flour mixture. If using chopped walnuts, fold them into the mixture during this step.
• Stir the grated apples into the batter mixture. Pour the batter into each mini Bundt cake mold until full.
• Bake in preheated oven for 50 minutes, or until the cake provides slight resistance when lightly touched. Let cakes cool in the pan for 10 minutes, then remove onto a wire rack until completely cool. Sprinkle tops of mini Bundt cakes with confectioners' sugar.