Spiced Apple Bundt Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 9 mini bundt cakes
Simply A (RD) Fact: Apples are a good source of dietary fiber!
  • 1 firm apple, chopped
  • ¾ cup water
  • ¼ cup skim milk
  • 2½ cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • 1 stick unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • ¾ cup unsweetened applesauce
  • ¼ cup non-fat Greek yogurt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • For the glaze:
  • Whiskey
  • Water or skim milk
  • Confectioner sugar
  1. Preheat your oven to 350 degrees. Grease your mini bundt pan (the one with six mini bundts per pan) with non-stick cooking spray.
  2. In a small sauce pan, combine the chopped apple and water. Bring to a boil, reduce to simmer, and cook for about 10 minutes until the apples are tender. Remove from heat and let cool slightly before blending. If you are using a conventional blender, fill only halfway, slightly crack the lid (to prevent the top from blowing off), and then cover the lid with a towel before blending. If you are using a food processor, only fill to the max liquid line. Blend until completely smooth.
  3. Measure out one cup of the apple puree – if you do not have enough liquid, add in additional water to make the full amount. Add in the skim milk, stir to combine and set aside.
  4. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Stir to combine and set aside.
  5. In the bowl of a stand mixer, add in the butter, granulated sugar, and brown sugar. Beat until light and fluffly, about 2 minutes. Add in the applesauce, Greek yogurt, and vanilla bean paste/extract. Stir to completely combine, stopping to scrap down the sides.
  6. With the mixer on low, alternate adding the flour mixture and the apple puree, starting and ending with the flour. Mix until just combined.
  7. Pour the batter into the prepared mini bundt pan and bake for 15-20 minutes until the cakes are golden brown and a toothpick inserted into the cakes comes out clean.
  8. Remove the cakes from the pans and allow them to cool completely before glazing.
  9. To make the glaze: In a bowl, add confectioner sugar. Add in ½ teaspoon whiskey. Add in milk ½ teaspoon at a time until a slightly thick, yet pourable icing.
  10. Spoon glaze over the cooled cakes. Serve immediately!
Nutrition Information
Serving size: 1 cake Calories: 353 calories Fat: 10.5gm Saturated fat: 6gm Carbohydrates: 61gm Sodium: 501mg Fiber: 2gm Protein: 5gm Cholesterol: 27mg
Recipe by Simply A (RD) Foodie at http://simplyrdfoodie.com/spiced-apple-bundt-cakes/