by: Kate McMillan
Cook Time
15-18 minutes
Prep Time
10 minutes
Yield
28 bundtlettes
Total Time
15-18 minutes
Prep Time
10 minutes
Yield
28 bundtlettes
summary
These perfectly delicious and adorable apple bundtlettes are the perfect fall sweet treat. It is very important that you don’t overfill the pan as the overflow does affect the finished shape. Just fill about ⅔ of the way full. These are perfect in the morning for breakfast or in the afternoon with a cup of tea.
ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- 1 cup sugar
- ½ cup vegetable or canola oil
- ¼ cup applesauce
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup peeled and small diced apple, such as Granny Smith, Fuji, Cortland or Braeburn
directions
- Preheat the oven to 350°F. Coat the Nordicware Apple Slice Cakelet Pan with nonstick cooking spray. Set aside.
- In a mixing bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg and cloves. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the sugar, vegetable oil, applesauce, eggs and vanilla. Add the dry ingredients to the wet and combine well. Using a spatula, fold the apples into the batter.
- Fill each cavity of the apple cakelet pan â…” of the way full with the batter. Transfer to the middle of the oven and bake until a toothpick comes out clean, 15-18 minutes. Cool cakes for 5 minutes in the pan and then transfer to a wire cooling rack. Repeat the process with the rest of the batter.
notes
Bundtlettes can be made a few days in advance and stored in an airtight container.
Make sure you spray the pan well before using, but flouring the pan is not necessary.
These will store, once completely cooled, in the freezer very well for up to 2 weeks.
The best way to get accurate dry ingredient measurements is to spoon ingredients into dry measuring cups and then to level off the top (rather than dipping your measuring cup into an ingredient which tends to pack the ingredient giving you too much and resulting in dry baked goods).
