Mini Maple Pecan Bundt Cakes
These fluffy lightly spiced little cakes are filled with maple syrup and toasted pecans and topped with a delicious sticky glaze. We have added a little bourbon, but you can leave that out.
This recipe is prepared with:
HMP40.000GY
Ingredients
130 g unsalted butter, softened, cubed
200 g golden caster sugar
2 eggs
180 g milk
230 g plain flour
2 tsp baking powder
0.5 tsp ground ginger
1 pinch ground cloves
60 g maple syrup
1 tsp vanilla extract
2 Tbsp bourbon, optional
1 tsp salt
70 g toasted pecans, chopped
For the glaze
225 g light brown sugar
3 Tbsp maple syrup
4 Tbsp double cream
40 g unsalted butter
1 tsp vanilla extract
To decorate
1 apple, cored, finely sliced
Utensils
Instructions
STEP 1/3
Making the cakes
Preheat the oven to 180ºC.
Grease mini bundt tin.
Fit the Beaters.
Add butter and golden caster sugar into a mixing bowl.
Mix for 2 minutes on speed Min, until pale and softened.
Add eggs, milk, flour, baking powder, ginger, ground cloves, maple syrup, vanilla extract, bourbon and salt.
Mix for 30 seconds on speed Min, until combined.
Then add pecans.
Mix for 15 seconds on speed Min.
Spoon the batter into the tin, filling each hole about ¾ full.
Bake for 15 minutes at 180ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool in the tin for 10 minutes.
Turn out on a wire rack and let cool completely.
STEP 2/3
Making the glaze
Add light brown sugar, maple syrup, double cream, butter and vanilla into a saucepan.
Heat on a medium-high heat, stirring occasionally, until boiling.
Remove from the heat and let cool slightly.
Spoon the glaze over the cakes.
STEP 3/3
To decorate
Add three apple slices in a fan onto each cake.
Serve.
Mini Maple Pecan Bundt Cakes
These fluffy lightly spiced little cakes are filled with maple syrup and toasted pecans and topped with a delicious sticky glaze. We have added a little bourbon, but you can leave that out.
Ingredients
130 g unsalted butter, softened, cubed
200 g golden caster sugar
2 eggs
180 g milk
230 g plain flour
2 tsp baking powder
0.5 tsp ground ginger
1 pinch ground cloves
60 g maple syrup
1 tsp vanilla extract
2 Tbsp bourbon, optional
1 tsp salt
70 g toasted pecans, chopped
For the glaze
225 g light brown sugar
3 Tbsp maple syrup
4 Tbsp double cream
40 g unsalted butter
1 tsp vanilla extract
To decorate
1 apple, cored, finely sliced
Utensils
Instructions
STEP 1/3
Making the cakes
Preheat the oven to 180ºC.
Grease mini bundt tin.
Fit the Beaters.
Add butter and golden caster sugar into a mixing bowl.
Mix for 2 minutes on speed Min, until pale and softened.
Add eggs, milk, flour, baking powder, ginger, ground cloves, maple syrup, vanilla extract, bourbon and salt.
Mix for 30 seconds on speed Min, until combined.
Then add pecans.
Mix for 15 seconds on speed Min.
Spoon the batter into the tin, filling each hole about ¾ full.
Bake for 15 minutes at 180ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool in the tin for 10 minutes.
Turn out on a wire rack and let cool completely.
STEP 2/3
Making the glaze
Add light brown sugar, maple syrup, double cream, butter and vanilla into a saucepan.
Heat on a medium-high heat, stirring occasionally, until boiling.
Remove from the heat and let cool slightly.
Spoon the glaze over the cakes.
STEP 3/3
To decorate
Add three apple slices in a fan onto each cake.
Serve.