Gluten-Free Apple Mini Bundt Cakes

Cutting into a Mini Apple Bundt Cake with a fork

Gluten-Free Apple Mini Bundt Cakes

These tender gluten-free Mini Apple Bundt Cakes are lightly flavoured with cinnamon and a hint of nutmeg. Topped with Cream Cheese Cinnamon Glaze, these make a delicious dessert for any time of the year!

Course Cakes and Cupcakes

Cuisine American, German

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 505kcal

Author Elaine

Ingredients

½ cup unsalted butter, at room temperature
¾ cup coconut sugar OR ½ cup granulated sugar plus ¼ cup brown sugar OR ¾ cup Golden Monkfruit sweetener
1 cup Gluten-Free 1-1 Baking flour
½ cup almond flour
1 tablespoon cornstarch
1 ½ teaspoon baking powder, gluten-free
1 teaspoon ground cinnamon
¼ teaspoon sea salt
¼ teaspoon nutmeg, freshly grated, or ground nutmeg
2 large eggs, at room temperature
⅓ cup Greek yogurt, whole milk
2 teaspoon pure vanilla extract
2 medium apples, peeled, cored and grated (about 9 oz)

Glaze

2 oz cream cheese, from a block, not spreadable cream cheese
2 tablespoon butter, melted
½ cup confectioner's sugar
1 - 4 tablespoon cream or milk
¼ teaspoon ground cinnamon

Instructions

Preheat oven to 350°F. Grease the pans generously with butter, (even if they are non-stick pans) dust with flour, tap out the excess, and set aside.
Place the butter and coconut sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
In a medium-sized bowl, whisk together the dry ingredients: the gluten-free flour, almond flour, cornstarch, baking powder, cinnamon, sea salt, and nutmeg.
In another medium-sized bowl, whisk the wet ingredients together: the eggs, yogurt, and vanilla. Add the grated apples.
Turn the mixer to low speed. Add ⅓ of the dry ingredients to the butter-sugar mixture, followed by ⅓ of the wet ingredients. Alternate with the remaining dry and wet ingredients until everything is incorporated. Stop the mixer occasionally and use a spatula to scrape the sides of the bowl. Be careful not to overmix.
Spoon the batter into the prepared mini bundt pans, filling each about ¾ full. If you overfill them, they will develop rounded bases which won't sit nicely on a serving plate.
Bake for 30-35 minutes until a skewer inserted in the center comes out clean.
Let the cakes cool for 5 minutes in the pans. Then unmold the cakes, placing them right side up on a cooling rack with a baking pan underneath.
In a small bowl, whisk together all the ingredients together until a thin glaze forms, adding the milk or cream one tablespoon at a time until it's reached a thick but pourable consistency. Pour the glaze over the cakes once they are cool, letting the baking pan catch the extra glaze. Let the glaze set for 10-15 minutes before serving. As this glaze is made with cream cheese, be safe and refrigerate within 2 hours.

Notes

To guarantee success with this recipe, you'll need to make sure your cakes come out of their mini bundt pans without sticking. Even when using good quality non-stick pans, it's a good idea to create another non-stick barrier with butter and flour.

The best tool to spread the butter in all the little nooks and crannies of the pan is a silicone pastry brush.

Try using very soft or melted butter to brush the inside of the pans, including the center column. Resist the urge to flip them over as soon as they come out of the oven. As they cool, they will shrink a tiny bit, releasing themselves from the edges of the pan. Wait for 5 to 10 minutes.

You may want to use a tiny spatula or a dull knife to loosen the edges a little before inverting them onto a cooling rack. Then dust with flour (gluten-free, of course) and shake off the excess.

Nutrition