Mini​ ​Apple​ ​Cider​ ​Bundt​ ​Cakes​ ​with​ ​Buttermilk​ ​Glaze

These​ ​beautiful​ ​little​ ​cakes​ ​make​ ​perfect​ ​gifts​ ​for​ ​friends​ ​and​ ​neighbors​ ​for​ ​the​ ​holidays.


Yields 24 Mini Bundt cakes
Prep:
30

3 Cups Shawnee Mills All-Purpose Flour

1 1/2 Cups Unsalted Butter

3 Cups Sugar

6 Large Eggs

2 Teaspoon Apple Pie Spice

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Cup Apple Cider

1 Teaspoon Vanilla Extract

1 cup Sugar

1/4 Teaspoon Apple Pie Spice

1 1/2 Teaspoons Baking Soda

1/2 Cup Buttermilk

1/2 Cup Unsalted Butter

1 Tablespoon Light Corn Syrup

1 Teaspoon Vanilla

Directions

Preheat​ ​oven​ ​to​ ​325​ ​degrees.​ ​Beat​ ​butter​ ​at​ ​medium​ ​speed​ ​with​ ​a​ ​mixer​ ​until​ ​creamy;​ ​gradually​ ​add sugar,​ ​beating​ ​until​ ​light​ ​and​ ​fluffy.​ ​Add​ ​eggs,​ ​1​ ​at​ ​a​ ​time,​ ​beating​ ​just​ ​until​ ​blended​ ​after​ ​each​ ​addition.

Stir​ ​together​ ​flour,​ ​apple​ ​pie​ ​spice,​ ​baking​ ​powder​ ​and​ ​salt.​ ​Add​ ​flour​ ​mixture​ ​to​ ​butter​ ​mixture, alternating​ ​with​ ​apple​ ​cider​ ​and​ ​mixing​ ​on​ ​low​ ​speed​ ​after​ ​each​ ​addition.​ ​Stir​ ​in​ vanilla.

Butter​ ​or​ ​spray​ ​a​ ​12-cup​ ​mini​ ​Bundt​ ​pan​ ​with​ ​nonstick​ ​cooking​ ​spray.​ ​Pour​ ​batter​ ​into​ ​mold.​ ​Recipe makes​ ​24​ ​mini​ ​Bundt​ ​cakes,​ ​so​ ​you​ ​will​ ​make​ ​one​ ​batch,​ ​cool​ ​the​ ​pan​ ​and​ ​repeat.​ ​Bake​ ​20​ ​minutes​ ​or until​ ​toothpick​ ​inserted​ ​in​ ​center​ ​comes​ ​out​ ​clean.​ ​Cool​ ​in​ ​pan​ ​on​ ​wire​ ​rack​ ​10​ ​minutes,​ ​then​ ​remove from​ ​pan​ ​to​ ​rack,​ ​and​ ​cool​ ​completely.

Buttermilk Glaze

In​ ​a​ ​heavy​ ​saucepan​ ​over​ ​medium-high​ ​heat,​ ​add​ ​sugar,​ ​apple​ ​spice,​ ​baking​ ​soda,​ ​buttermilk,​ ​butter and​ ​corn​ ​syrup,​ ​stirring​ ​and​ ​bringing​ ​to​ ​a​ ​boil.​ ​Remove​ ​from​ ​heat,​ ​and​ ​stir​ ​in​ ​vanilla.

​ ​Drizzle​ ​Buttermilk​ ​Glaze​ ​on​ ​cooled​ ​cakes.