I really love mini versions of desserts and little bundt cakes are no exception. I guess it is because dessert to me
should be a treat not only tastewise, but also visually. Large desserts have their place too, but I often prefer to serve the little guys
instead of just a mangled piece of something. I will never discriminate between enjoying either though :)
Bundt cakes are so fun because of the many uniquely designed pans. H. David Dalquist is the person responsible for the pan
and did so because a Minneapolis chapter of a Jewish women's society wished to make a cake similar to that of their Eastern European
mothers. As I have mentioned many times, I love that food is for many, home and this is shown time and time again. For the mini bundt pans
consult your pan's directions. This recipe could also be used for a larger bundt or regular old loaf pans.
The base is pretty much a pound cake, just altered for fall flavors.
Moments (Week in Review)
Lately I have been thinking a lot about energy, (and before I lose anyone) not in some crystal/new age-y way, but in that
energy and focus are really the most valuable things we have to give. Being a new mom has made this a lot more present in my mind because
you start giving the majority to another little person and that leaves a lot less for everything else. Now for me, it is by far the best
thing I have ever put energy towards, but I am currently trying to take inventory and find areas that I can get some back and re-direct to
places I would prefer it to go. Wish me luck!
Once I truly learned this notion, life was never the same...
The Capacity To Be Alone
“The capacity to be alone is the capacity to love.
It may look paradoxical to you, but it’s not. It is an existential truth:
only those people who are capable of being alone are capable of love, of sharing,
of going into the deepest core of another person–without possessing the other,
without becoming dependent on the other, without reducing the other to a thing,
and without becoming addicted to the other. They allow the other absolute freedom,
because they know that if the other leaves, they will be as happy as they are now.
Their happiness cannot be taken by the other, because it is not given by the other.”
Yields: 20-21 mini cakes at 4 oz of batter
Spiced Apple Cake with Bourbon Maple Cream
25 minutes bake, 15 minute prep
- Special Equipment: Bundt Cake Pan
- 1 cup butter, softened
- 1 (8oz) pk cream cheese, softened
- 3 cups sugar
- 6 eggs, room temperature
- 1/2 cup unsweetened applesauce
- 1 cup apple cider
- 1 t lemon zest (optional)
- 3 cup flour
- 1/2 t baking soda
- 1/4 t salt
- 1 t cinnamon
- 1/4 t nutmeg
Maple Bourbon Filling
- 2 (8oz) pk of cream cheese, softened
- 1/2 cup butter, softened
- 1/2 cup maple syrup
- 1/4 cup greek yogurt or sour cream
- 1 T bourbon of choice (optional)
- 1 cup chopped walnuts (garnish)
- 1 1/2 cup cinnamon sugar in a bowl for rolling cakes in
Preheat oven 325 degrees Fahrenheit and oil bundt pan
Beat butter and cream cheese until well combined.
Add sugar and beat until fluffy (about 5-7 minutes, but not less than 5).
Beat in applesauce, cider, lemon zest and then one egg at a time until well combined.
Mix dry ingredients together separately, then gradually mix into batter.
Fill each mini cake section about 3/4 of the way full, for my pan that was slightly under 4 oz, but pans will vary so consult your pan's instructions.
Bake for 25 minutes of until toothpick comes out clean. Also consult your specific pan's directions.
Mix together cream cheese, butter, maple syrup, yogurt and bourbon while the cakes bake.
Let cakes cool about 8 - 10 minutes and then turn them out onto a cooling rack.
Roll each cake in cinnamon sugar and then if ready to consume, fill center with bourbon maple cream and garnish with walnuts
If serving later, wrap in plastic wrap and fill before serving. Cakes are create the next day (and the next day) too!