Mini Apple Bundt Cakes

May 01, 2011

I pride myself in being organized when I bake. I get all the necessary ingredients out and line them up. I measure each ingredient and put it back as to when it will be used. I am ready to go.

OK, usually, I am ready to go. When I made these bundt cakes, I thought I was ready to go. It wasn't until, I was putting the sugar into the batter, I realized that I had a lot of both white sugar and brown sugar. Instead of reading brown rice flour, I read brown sugar.

I had two measuring cups of brown sugar and one had already gone in. I removed the large brown sugar and small white sugar and put in the remaining. I hoped the brown sugar, which was not called for, would not harm the cakes.

My other mishap which did not do any harm, nor did it help, was I to find, I did not have pears. I subbed in the apples. Frankly, I know we would like this whether it had apples or pears in it.

I had planned to make a bread as Carol did but hubby wanted cake. I knew, I did not have to change the recipe to turn this into a cake, other than for baking time. This part was of no concern. On the other hand, this was not Carol's intent, either.

Carol of Simply Gluten Free, a fabulous blog, filled with information and delicious recipes, is where I found this delicious recipe. After reading some of my mistakes, you understand why, it seems a miracle that my cakes came out as good, as they did and they were very good.

Gluten Free Dairy Free Pear Bread

becomes

Mini Apple Bundt Cakes (adapted)

Ingredients

1½ cups brown rice flour, plus more for dusting the pan
½ cup tapioca (or corn or potato) starch
1 teaspoon baking powder
1 teaspoon kosher or fine sea salt
2 teaspoons ground cinnamon
2 large eggs
2/3 cup white sugar
2/3 brown sugar
½ cup Canola

2 teaspoons pure vanilla extract
2 ripe apples, peeled cored and grated
1 cup walnuts, chopped

Method:

Preheat oven to 350 degrees. Spray 5 mini bundts with gluten-free non-stick cooking spray, add some brown rice flour and shift it back and forth in order to spread the flour evenly around the pan, tap out the excess flour.

In a large mixing bowl whisk together the 1½ cups brown rice flour, tapioca starch, baking powder, salt and cinnamon.

In another mixing bowl whisk together the eggs, sugar, oil and vanilla.

Add the wet ingredients to the dry and stir to combine.

Add the pears and walnuts and pour the batter into the prepared pan.

Bake for 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.