Apple-Walnut Glazed Spice Baby Cakes
Makes 12 cakes
|All-purpose flour for dusting|
|1||package (about 18 ounces) spice cake mix|
|1-1/3||cups plus 3 tablespoons water, divided|
|1/3||cup vegetable oil|
|1/2||teaspoon vanilla butter and nut flavoring*|
|3/4||cup chopped walnuts|
|12||ounces Granny Smith apples, peeled and cut into 1/2-inch cubes|
|1/4||teaspoon ground cinnamon|
|1||jar (12 ounces) caramel ice cream topping|
*Vanilla butter and nut flavoring is available in the baking section of most large supermarkets.
- Preheat oven to 350°F. Lightly grease and flour 12 (1-cup) mini bundt pans.
- Beat cake mix, 1-1/3 cups water, eggs, oil and flavoring in large bowl 30 seconds on low speed of electric mixer. Beat 2 minutes at medium speed.
- Spoon batter evenly into prepared pans. Bake 25 minutes or until toothpick inserted near centers of cakes comes out almost clean. Cool in pans on wire rack 15 minutes. Carefully invert cakes from pans to wire rack; cool completely.
- Meanwhile, place 12-inch skillet over medium high heat until hot. Add walnuts; cook 3 minutes or until walnuts are lightly browned, stirring frequently. Remove nuts to small bowl. In same skillet, combine apples, remaining 3 tablespoons water and cinnamon; cook and stir over medium-high heat 3 minutes or until apples are crisp-tender. Remove from heat; stir in walnuts and caramel topping. Spoon glaze over each cake.
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