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.

Difficoltà

Bassa

Tempo

35 min

Autore

Kenwood

Ingredienti

Porzioni

12

Makes

1 Batch

For the cakes

130 , softened, cubed

200

2

180

230

2

0.5

1

60

1

2 , optional

1

70 , chopped

For the glaze

225

3

4

40

1

To decorate

1 , cored, finely sliced

Utensili

1 Mini bundt tin, 1 Bowl large, 1 Saucepan, 1 Bowl medium, HMP40.000GY, HMP40.000RD, Beaters

Istruzioni

Step 1

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

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

To decorate
Add three apple slices in a fan onto each cake.

 

Serve.