The absolute best mini bundt cakes and the only recipe you’ll ever need. What I love about this recipe is it’s light and moist and you can swap out another fruit and make a different topping.
Easy recipe to make a day ahead for a potluck, they taste even better the next day and stay moist and delicious!
Which Bundt pan should I use to make these mini bundt cakes?
I recommend the Nordicware Brownie pan. The small bundt cakes are perfect for a little sweet snack or make a double batch for a potluck.
Ingredient Notes for Baking Mini Bundt Cakes
What type of Flour do I need? – Use regular all-purpose flour, my fav is Kings Arthurs Organic All-Purpose Flour, you can easily find this in most grocery stores.
Can I substitute Vanilla Extract for Vanilla Paste – I use this vanilla paste in my recipe, I find the paste kind of ups the vanilla flavor. If you don’t have vanilla paste on hand, using the vanilla extract works just as good, it’s just a personal preference of mine to use the paste.
What type of Apples Should I use? – For the mini bundt cakes, I used a Cosmic Crisp variety, but most any apple works. If you use a food processor to chop or shred, make sure to drain any water from the apples before adding to the bundt batter.
Can I use Unsalted Butter? – For most things I bake I use salted butter, some bakers may prefer to use unsalted so they can control the amount of salt in the recipe.
Do I use cold or room temperature Eggs? – Set eggs out on the counter for about 30 minutes before you bake, just don’t leave them out for more than an hour.
What is Cutting in Butter? – Cutting in” means to incorporate the butter into the flour so little pieces of the raw butter stay whole in the flour mixture. I sometimes use a pastry blender but mostly just use my fingers and forks to mix in the butter and work fast so the butter does not melt. If you’ve never “cut in butter”, check out this youtube video: How to Cut Butter into Flour
These mini bundt cakes are so versatile, you can easily adjust the flavors for variety.
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