I couldn’t resist using these molds this weekend. They looked like little snowflakes when I bought them but when the cakes are unmolded and covered with confectioner’s sugar they resemble snow-covered castles in the winter forest.
I hope everyone is having a joyous holiday season. Thank you for visiting this little page, for all the lovely comments, and for understanding when I’m a little tardy in responding – please don’t think I’m ever less than thrilled to find another baking aficionado out there!
Have a wonderful new year – I’ll be back in January, sharing some of my favorite baking books from 2006 and some of the baking-related Christmas gifts I received!
Apple Spice Cakes
adapted from Gale Gand’s Just a Bite
makes about 6 1-cup mini bundt cakes
2-3 apples
1 teaspoon cinnamon
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Preheat oven to 350 degrees F. Peel and cut the apples into 1/2 inch cubes. Toss the pieces in a bowl with the cinnamon.
Beat the eggs and sugar in a mixer with the whisk attachment until fluffy. While the mixer is running, add in the oil and vanilla.
While mixer is going, combine the flour, salt, baking soda, cloves, and allspice in a bowl. Add the dry mixture into the batter and continue mixing until combined.
Stir in the apples, distributing evenly.
Spoon batter evenly into bundt pan molds. Bake about 35-40 minutes, until the center is dry and springs back to the touch.
Cool on a wire rack in the molds before turning out. Dust with confectioner’s sugar before serving.
Tagged with: Apple bundt cake + Gale Gand + Happy New Year
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, daughter, and dog Max. 
Ooh, is this a kugelhopf pan? I love how the powdered sugar accents all the tiers. Happy New Year, Anita! Look forward to your adventures in 2007!
The molds are very cool. If I tried this, mine would surely stick to the pan!
Yum. I love those pans!
How perfect! Love apple spice and little cakes.
Enjoy.
Looking for a wonderful 2007 with you here.
Your creations are beautiful. I don’t bake, but am an appreciative eater and am drooling over your photos!
And, we’re neighbors sort of (I’m in Berkeley). Where are your favorite local spots for goodies?
I almost made these this week. That is too funny. Those look great, now maybe I should make them.
Anita, these little cakes are so adorable!! So Christmassy!
Very cute lil bundt cakes! Happy New Year, Anita! =)
Oh how pretty! One of my favorite desserts I had this year in a restauarant was a Calvados spiced apple cake. Check it out on my *Just Desserts of 2006* list on my blog.
What a wonderful little recipe. I love apple in anything. I will definitely give this a try. Have a wonderful New Years and can’t wait to see what you blog about next year!
I have to admit to being a fool for spice cakes, cookies, and, well, anything. I just gorged myself on a couple of dozen such cookies this past weekend. There’s just something about the combination of cinnamon, clove, nutmeg, ginger, and allspice that I can’t resist. Hope you had a wonderful holiday season!
Happy New Year! The cake looks very nice.
hello! Happy New Year and a belated Merry Christmas~~! 🙂 I’ve been quite the delinquent one, but still around and pop in time to time to see all the beautiful (more and more so) creations you’ve been kept busy with. T and I had a great holiday break but not long enough… Here’s to hoping all the best for you and M in the coming year! Oh, and actually related to your post, I got that same mold as a xmas present this year (C&B, right?), along with the red giant bundt pan and a set of cute loaf pans! Mini cakes are so much fun~ <3
the apple spice cake is great! i made it last night with moderations (ran out of oil and had to throw in some butter) in my terrible oven that changes temperature constantly, and in a rush out the door yet it still tasted great! fail-proof perhaps?!
Kat,
This was a mini-bundt pan I got from Crate and Barrel. It was too cute to pass up!
Kina,
This was a silicone pan, but I find the best ones are still the metal ones – try to find nonstick and you might have an easier time!
Rachel,
Thanks! They were too adorable at the store!
Tanna,
Thank you and best wishes for 2007!
Martha,
Thank you! I’m glad you like them! I lived in Berkeley for a long time so I’m familiar with a lot of bakeries – Cheeseboard, Masse’s, Crixa Cakes to name a few!
Peabody,
Great minds think alike:) I’m always looking forward to your mouthwatering creations too!
Patricia,
Thank you! I decided I just had to make them before the year ran out!
Lisa,
Thanks so much! Best wishes for 2007 to you as well!
ulterior epicure,
Thanks for the link to your site – you’ve got a delicious dessert list! So many desserts to make and try!
Christine,
Thanks and I hope you enjoy the recipe. Best wishes for 2007!
Rob,
My boyfriend is a huge fan of spicy gingerbread-type cookies and he loved this cake! Hope you had a great holidays as well!
Krista,
Thank you! I was happy with how it turned out with the powdered sugar. best wishes for 2007!
lauriel,
How funny you got the same pan – hope you enjoy using it!
Danielle,
I have seen butter substituted for oil in similar recipes, so I’m glad to hear that yours turned out well! Isn’t it nice to find a recipe that can stand up to some tinkering?
hello. i know it’s a while ago. can you tell me if it is a spongy cake? and do you think it will go well with cream cheese frostings?
xoxo