Yield: One 6-inch cake (4 to 6 servings)
Mini Apple Bundt Cake
This mini apple bundt cake is incredibly moist, comes together in just one-bowl, and is the perfect recipe for anyone that loves fall.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 1 egg
- 1/2 cup vegetable oil
- 1/3 cup (66 grams) granulated sugar
- 1/3 cup packed (73 grams) light brown sugar
- 1/2 teaspoon vanilla extract
- 1 Granny Smith apple, peeled and cut into chunks (about 1 cup when grated)
- 1 cup (125 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground allspice
- Wilton Bake-Easy Non-Stick Spray
Instructions
- Preheat your oven to 350˚F.
- Whisk together the egg, oil, both sugars, and vanilla extract in a bowl until smooth. Grate in the apple and then add the flour, baking powder, cinnamon, salt, and allspice; mix with a rubber spatula until evenly combined.
- Coat a 6-inch fluted tube pan with Wilton Bake-Easy Non-Stick Spray and transfer the cake batter into the pan. Bake until a cake tester or toothpick inserted in the thickest part of the cake comes out clean or with just a few crumbs, about 45 minutes. Transfer to a wire rack to cool for at least 20 minutes in the pan before turning out the cake. Serve.