Mini Apple Bundt Cakes with Caramel Glaze (Back to the Beginning- Year Five: Volume 10; January, 2015)

Prep time: 25 min

Cook time: 1 hour, 5 min
Ready in: 1 hour, 30 min
Serves: 10- 12

Ingredients: 
CAKE:
1 T. butter- melted, cooled

3 c. + 1 T. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 c. sugar
1 c. brown sugar- packed
1 c. vegetable oil
1/2 c. applesauce
2 large eggs- room temperature, beaten
2 tsp. vanilla extract
2 c. Granny Smith apples- peeled, chopped
3/4 c. pecans- chopped (optional)

GLAZE:
1/2 c. brown sugar- packed
1/4 c. butter
3 T. milk
1 tsp. vanilla extract
1 c. powdered sugar


Directions:
- In a small bowl, mix butter with 1 T. flour
- With a pastry brush (or fingers) grease a 10" bundt pan
- Set aside
- Preheat oven to 350
- In a large mixing bowl, whisk together 3 c. flour, baking powder, baking soda, cinnamon, cloves and salt
- Set aside
- In another large mixing bowl beat sugar, brown sugar, oil, applesauce, eggs and vanilla with an electric mixer on medium speed for 2 min
- Add dry ingredients and beat on low until combined (the batter will be thick)
- Stir in chopped apples
- Scrape batter into prepared pan
- Bake cake until toothpick inserted near center comes out clean, about 1 hour
- Cool cake for 10 min in pan
- Place a large plate over top of bundt pan and invert cake onto plate
- Let cool completely
- As cake is cooling, in a medium saucepan, combine brown sugar, butter and milk
- Bring to a boil, whisking constantly
- Remove from heat, stir in vanilla, and cool for 10 min
- Add sugar, whisking until drizzling consistency
- If glaze is too thick, add more milk
- Drizzle over cooled cake
- If using pecans, sprinkle over almost set glaze

*Meredith found recipe here