September… It’s the season of fresh apples now, so I decided to bake today mini bundt cakes with apples and aromatic spices. I think you would agree that ginger and cinnamon compliment the taste of apples very well.  I also add sweetened condensed milk to the batter – this gives some special nicely sweet notes to the cakes. The cakes come up crispy from the outside, but fluffy, tender and moist inside. And you would be also surprised how easy to make them. I’m sure once you try them, you would bake them again and again. The cakes will stay fresh and tender for 3-4 days if you don’t eat all of them right away 😉

 

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup whole-wheat flour
• 2/3 cup sugar
• 2 tsp ground ginger
• 1 tsp cinnamon
• 2 tsp baking powder
• 2 oz (1/2) stick melted butter
• 1/3 cup sweetened condensed milk
• 2 large eggs (room temperature)
• 2 apples (peeled and grated)

 

Cooking Directions:

1. Preheat the oven to 355F.
2. Prepare a bundt cake pan. Grease each individual tin of the pan with soft butter.
3. Sift all dry ingredients into a stand mixer bowl.
4. Melt the butter (1/2 stick) in a saucepan and let it cool.
5. Add sweetened condensed milk, melted butter, eggs into the bowl and mix on the medium speed using a flat beater for about 1 minute.
6. Peel and grate apples using the medium holes grater side. Add apples to the bowl and mix for another 30 seconds.
7. Pour the batter into the tins and place the pan into the preheated oven. Bake for 30-35 minutes or until golden brown.
8. Remove from the oven and let the cakes cool down for at least 15 minutes.

Enjoy these fresh aromatic cakes with a cup of tea or coffee!