Sunday, November 1, 2015

Mini Applesauce Bundt Cakes with Apple Cider Caramel Sauce

Autumn is in full-swing here in Idaho.  Leaves are falling, the air is crisp, and blankets are piled on the bed and couches, ready to warm any chilled toes that may be in search of warmth.

With the fall-time festivities of Halloween behind us, our house prepares for new changes.  My little brother is getting married in two weeks, my husband is nearing the end of his school semester, and I just started my Master's program today (yipe!).

A good way to celebrate fall and all the changes it brings is to make these adorable and delicious mini-bundt cakes.  The hearty goodness of the applesauce cake blends beautifully with the spiced apple cider caramel for a pairing that is out of this world!

Mini Applesauce Bundt Cakes with Apple Cider Caramel Sauce



1 c. flour
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/3 c. oil
1/2 c. sugar
1 egg
3/4 c. applesauce

Apple Cider Caramel Sauce:

2 c. apple cider
1/4 c. butter
1 c. brown sugar
3/4 c. heavy cream
1/4 tsp cinnamon
1 tsp vanilla


Preheat oven to 350.  Lightly spray mini-bundt pans with non-stick cooking spray and set aside.

Whisk together the oil, sugar, egg, and applesauce until the mixture is uniform.  Add in the baking soda, salt, and spices.  Add the flour and mix until the batter is smooth.

Pour batter evenly into the prepared mini-bundt pans (makes 4 cakes).  Bake for 15 minutes or until a toothpick comes out of the center, cleanly.

Allow the cakes to cool while you make the caramel.

In a small saucepan, bring the apple cider to a boil over medium-high heat, and allow it to reduce until it is about 1/3 c of cider remaining (about 15-20 minutes).  Reduce heat and add the butter, brown sugar, cream and cinnamon, whisking until the butter is melted and the mixture is smooth.  Bring the mixture back to a boil and let it boil for 5-10 minutes or until it thickens.

Remove the caramel from the heat and stir in the vanilla until smooth.

The caramel will continue to thicken as it cools.  Drizzle over the prepared cakes, or use on waffles, ice cream, scones, or anything else you can think of!


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