Apple Harvest Bundt Cakes


Here at Sisters Fruit Company, we always look forward to the changing of the seasons, especially Autumn. We love when the weather starts to change, and we get to bundle up in the mornings with warm sweaters and boots! We love that the leaves start to turn colors, pumpkins and gourds start to show up in the grocery store, and that it feels cozy to be indoors. But most importantly, we love Fall baking!

This Fall, we made these mini bundt cakes using our Red Delicious Apple Chips. Our apple chips are great for baking, not only because they add a great, apple flavor, but also because they are so easy to work with! We used an adorable mini-bundt pan that makes such cute and dainty cakes, and we topped our cakes with a lightly sweetened glaze. To make the perfect Fall treat, we sprinkled some pecans over the top of the cakes. For the full recipe, keep reading below:



3/4 cup all-purpose flour

3/4 cup whole wheat pastry flour

1-1/2 tsp. cinnamon

1/4 tsp. freshly grated nutmeg

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 eggs

1/2 cup brown sugar packed

1/2 cup applesauce

1/3 cup maple syrup

1/3 cup light-tasting oil I used grapeseed oil

1 tsp. pure vanilla extract

1-1/2 cups grated peeled apples packed

3 tbsp powdered sugar

1 tbsp milk or cream add more if using cream and to achieve a thinner consistency

1 pinch cinnamon

1 pinch salt


Place a rack in the center of your oven and preheat to 325ºF. In a large bowl, mix together both flours, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, brown sugar, applesauce, maple syrup, oil and vanilla. Add the wet mixture to the dry ingredients and mix until combined. Next, crunch up the Sisters Red Delicious Apple Chips into small pieces and stir them into the mixture. Spoon the batter into the oiled mini-bundt cake pan until approximately 2/3 full.Bake until a cake tester inserted into the center of the cakes comes out clean (about 20-22 minutes).

Hannah Smith