Is it just me, or did Starbucks destroy the fall in North America by creating the pumpkin spice rage? Pumpkin spice has become a meme that has taken over fall and you can’t swing a Gucci bag housing an emotional support chihuahua without knocking over 20 displays of products that are flavored or scented with pumpkin spice. It’s not that I’ll kick a slice of pumpkin pie out of bed in the morning, but dear god, does it have to be the ONLY note of fall now? As a Southern Californian, I have to consume a slice of boysenberry pie or I’ll lose my residency and my credibility to my region. Fall is not just, and never has been, a season solely dedicated to pumpkins.

So I present to you the apple-toffee mini bundt cake to pay homage to the real queen of fall: The apple. Moist, delicious, and infused with the rich, warm, mischievous flavors of toffee and nutmeg. With this recipe, I give you back fall with all its myriad notes that say goodbye to the summer heat and invite us to enjoy the bounties of the harvest in the cold months to come.

Apple-Toffee Mini Bundt Cakes

Special Equipment:

• Mini Bundt cake maker (I used the one made by Dash, but there are other options. You can also use this recipe to make a full-sized Bundt cake.)

Ingredients:

For Cake Batter

• 1 box spiced cake mix
• 1 20-oz can apple pie mix
• 1 cup apple cider
• 1/2 cup vegetable oil
• 3 eggs

For Toffee Glaze

• 1/4 cup butter
• 2 cups heavy cream
• 1 cup firmly packed brown sugar

For the Final Touch

• 1 Package Heath Baking Bits

Preparation:

For Cake Batter

• Mix together all ingredients for the batter in a mixing bowl.
• If you are using a mini Bundt cake maker, follow the manufacturer’s instructions for using the device. For Dash, I had to make one cake at a time in 12-minute intervals. For each cake, I had to spray a little non-stick spray and fill the device 3/4 of the way full. The machine does not turn off on its own so you will need to set a timer.
• If you are creating a full-sized Bundt cake, spray your pan with non-stick spray and bake at 350 degrees for 35-45 minutes.

For Toffee Glaze

• Preheat a small sauce pan
• Add the butter, heavy cream, and brown sugar over medium-high heat.
• Whisk the ingredients together over the heat while bringing to a boil.
• Once at a boil, reduce the heat to low and continue whisking for 15-20 minutes until you obtain the desired, sticky consistency.
• Using a silicon spatula, transfer the mixture to a cool measuring cup with a pouring lip.

To Assemble the Cakes

• Once the cakes and glaze have completely cooled, drizzle the glaze on top of each mini-bundt cake.
• Depending on your preference you can be liberal or conservative with the glaze, but I found for the best visual effect, be liberal in the center and as you work your way outward, tapper it off so it just drips down the sides a little bit.
• Finish each cake off with a sprinkle of the heath baking chips while the glaze is still sticky.

These delicious cakes are great for sharing or making little gifts, but I can tell you what happened to them around my home – breakfast! It was a very fun substitute for donuts, fall-themed, of course. With something other … than pumpkin spice.

~Nom On