Mini Apple Spice Rum Cakes
Servings 6 mini bundt cakes
Ingredients
Apple Rum Cakes
- 5 tablespoons butter melted
- 1 cups white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cups flour
- ⅛ teaspoon baking soda
- ¼ teaspoon allspice
- ½ teaspoon ginger
- ½ teaspoon cloves
- 2 ounces spiced rum
- ⅓ cup greek yogurt
- 1 granny smith apple peeled and chopped into ½ inch pieces
For the spiced rum caramel
- ½ cup sugar
- 4 tablespoons butter
- 3 tablespoons heavy cream
- 1 ½ ounces spiced rum
Instructions
Apple Spiced Rum Cakes
- Preheat oven to 325ºF. Grease a mini bundt pan and set aside.
- Mix together the melted butter with the sugar and vanilla.
- Add in the eggs and mix together.
- Whisk in flour, baking soda, and spices to mixing bowl and combine until you can just see small streaks of flour.
- Add in the spiced rum, yogurt and apple pieces until mixed completely. If your batter looks watery, keep mixing gently until the batter is fully incorporated.
- Pour batter into mini bundt pan openings, about ⅔ of the way full so each spot is evenly full.
- Bake for 27 minutes or until a toothpick comes out with just a bit of cake on it.
- Allow cakes to cool in pan for 3-5 minutes. Then carefully flip pan over a wire cooling rack. Leave upside down for 5-10 minutes. At that point cakes should fall right out when you lift the pan up. If not, give the pan a little shake and they'll fall out onto the rack.
Spiced Rum Caramel
- While the cakes are cooling, measure out your ingredients for the caramel and set them aside. Making caramel moves quickly, so you want to have everything ready!
- Add sugar to a small sauce pan and turn heat to medium.
- Stir around the sugar constantly as clumps begin forming. Then the sugar will melt down to be a smooth, clear liquid. You'll see the sugar pulling away from the pan as you stir.
- Allow the sugar to melt for just a few minutes, then remove from heat and add in butter (it will bubble or boil - this is normal!). Whisk until completely combined and the sugar is starting to have an amber color to it. Then add in heavy cream and whisk completely.
- Return to heat and let caramel bubble and smooth out for 2-3 minutes. Remove from heat again, add in spiced rum and mix it in. Let caramel sit and cool for 30 minutes or until it thickens and solidifies again.
Assemble the Cakes
- Drizzle a generous amount of caramel on top of the cakes. Then top with a scoop of vanilla ice cream. Then drizzle more caramel on top and enjoy!
Nutrition
Serving: 1g | Calories: 530kcal | Carbohydrates: 69g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 194mg | Fiber: 1g | Sugar: 52g
