Thanksgiving is probably my favorite holiday.
The food.
The family time.
The time to reflect on the blessings in my life.
I also love the time spent with my family in the kitchen. My mama is the most incredible cook and I just love being in the kitchen with her and learning from her. It seems like she makes Thanksgiving dinner appear out of thin air. Gravy that is perfectly smooth? Check. Cranberry sauce that is both sweet and tart? Check. A perfectly golden brown bird that is tender and juicy? Double check!
But, when it comes to Thanksgiving, dessert is my forte. Pies, crumbles, and tarts – I’ve made it all. We are heading up to my sister’s this Thanksgiving, so portability is a priority this year. While an apple pie will most likely make it up in one piece, I wanted a dessert that had all the flavor in an easy to transport package.
That’s where Spiced Apple Bundt Cakes come in.
They are super cute, super easy to pack, and have all the flavor of the holidays!
Oh, they also have a whiskey glaze on top. (and if that isn’t festive, I don’t know what is!)
The bundt cakes start with an apple pureed mixture.
In a small sauce pan, combine diced apples (I kept the skin on) and water. I brought the mixture to a boil and simmer until the apples are tender.
Pop the apples into a blender and blend until smooth. Portion out one cup of the apple mixture – if there isn’t enough, add enough water to make a cup. Add in a splash of whiskey… just because.
Then mix up the dry ingredients.
Flour, baking powder, baking soda, salt, cinnamon, and nutmeg. I added extra baking powder because I used applesauce instead eggs in this recipe and needed a little extra leavening. Whisk all the dry ingredients together.
Then grab your stand mixer and cream together butter, granulated sugar, and brown sugar. Pop some applesauce, some greek yogurt, and vanilla extract. Mix until combined.
With the mixer on low speed, alternate adding in the dry mixture with the apple puree. When the batter is completely mixed, portion out batter into an individual greased individual bundt pan.
Bake at 350 degrees for 15-20 minutes until the cakes are golden and set.
Remove the cakes from the bundt pan and allow them to cool before glazing!
And the glaze is probably the simplest thing ever. Whiskey + milk (or water) + powdered sugar. Mix until a pourable glaze is formed and drizzle over the cooled cakes right before serving.
YUM!
The perfect apple dessert that is made to be taken on the road this holiday season.
Wishing you a happy and healthy holiday!
oxox,
Catherine
- 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
- Preheat your oven to 350 degrees. Grease your mini bundt pan (the one with six mini bundts per pan) with non-stick cooking spray.
- 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.
- 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.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Stir to combine and set aside.
- 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.
- With the mixer on low, alternate adding the flour mixture and the apple puree, starting and ending with the flour. Mix until just combined.
- 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.
- Remove the cakes from the pans and allow them to cool completely before glazing.
- 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.
- Spoon glaze over the cooled cakes. Serve immediately!
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