Caramel Apple Spice Cakes

Submitted by Luv2Cook
Submitted by Luv2Cook




• ar 2 teaspoons vanilla 4 Tablespoons heavy cream 2 Tablespoons powdered sugar (topping)
• 2 cups sugar
• 3 eggs
• 3 cups unbleached flour
• 2 teaspoons. Cinnamon
• 1 teaspoon. Ground cloves
• ½ teaspoon. Ground nutmeg
• 1¼ cups vegetable oil
• 1 teaspoon. Baking soda
• ½ teaspoon. Salt
• 3 ¼ cups chopped apples, peeled and cored (I used honeycrisp apples)
• 1 teaspoon. Pure vanilla extract
• Glaze:
• ½ cup butter
• ⅓ cup packed brown sugar
• ¾ cup sugar
• 2 teaspoons pure vanilla extract
• 4 Tablespoons heavy cream
• 2 Tablespoons powdered sugar (topping)

Nutritional information

No nutrition information available


1. Preheat oven to 300 degrees. Generously grease and flour 12 mini bundt pan cups or large muffin cups. Combine oil and sugar in a large bowl and beat with a wire whisk until well blended. Add eggs one at a time, beating after each egg. In another bowl sift together flour, cinnamon, cloves, nutmeg, baking soda and salt. Add flour mixture to the egg mixture and blend well. Then add in the chopped apples and vanilla and stir until blended in. Pour batter into the well greased and floured pans. Bake for 40 minutes. They should be very golden brown and toothpick comes out clean. Remove from oven and let cool in the pans for about 10 minutes before removing onto a wire rack to cool. During the last 10 minutes of baking time make the glaze. Melt the butter in a saucepan and then stir in sugars. Add vanilla and cream stirring well. Bring to a boil, reduce heat and simmer 4 minutes. Remove from heat. Pour glaze over warm cakes. Sprinkle with powdered sugar.
2. End