Recipes // Desserts // Apple Spice Cakes

Apple Spice Cakes


By Reed Alexander

Yield: 8 mini Bundt cakes (or 1 large Bundt cake)

I serve these mini Bundt cakes, fragrant of allspice and cinnamon, at holiday time and also present them as gifts. I like to wrap them in colorful plastic wrap and tie them with ribbon for friends and teachers.


  • 1 ½ cups all-purpose flour
  • ½ cup canola oil
  • ½ cup whole wheat flour
  • ½ cup unsweetened applesauce
  • 1 ¼ cups raw sugar
  • 2 large eggs
  • 2 teaspoons ground cinnamon
  • 1 large egg white
  • 1 teaspoon ground allspice
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon freshly grated nutmeg
  • 2 large sweet red apples, peeled, cored, and chopped
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Confectioners’ sugar, for dusting
  • ¼ teaspoon sea salt


  1. Preheat the oven to 350 F. Lightly coat 8 molds of mini Bundt cake pan with canola oil.
  2. In large mixing bowl, whisk together the all-purpose flower, whole wheat flour, sugar, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt.
  3. In a separate bowl, beat together the oil, applesauce, eggs, egg white, and vanilla extract.
  4. Pour the wet ingredients into the dry and mix until combined. Stir in the apples until distributed.
  5. Divide the batter evenly among the 8 prepared cups of the cake pan. Bake for approximately 40 minutes. (Or spoon into a greased large Bundt pan and bake for 1 hour.) To check for doneness, inset a toothpick into the center of 1 cake (or the large cake). If the pick comes out clean, the cakes are done. If any wet or uncooked batter remains on the toothpick, continue to back in 5-minute increments until baked through.
  6. Allow cakes to cool completely, 15 to 20 minutes, before removing from their molds and inverting onto plates to serve, Use a fine mesh strainer to evenly dust each cake with a fine later of confectioner’s sugar.
Featured Recipes

Personally Yours

Marketplace Recommendations