Two days ago it was 95 degrees, it felt like we were in the dog days of summer. Today, we barely made it to 60 degrees and a light jacket is needed. So long summer, hello to fickle Michigan weather. Cool and damp doesn’t equate to light and airy desserts, or maybe it’s just me. I just wasn’t in the mood for it. Since it felt like fall I decided to whip up something fall-ish. Maple-Java Mini Bundts with Maple-Java Butter Sauce. Say that five times fast.
I found the recipe at recipegoldmine.com, and if you haven’t been there you’re missing on tons of good stuff. The only drawback is that their recipes don’t have pictures. Now that food blogging is in my blood it’s hard to get into a recipe without pictures, but I make an exception for this site. My mini bundt pan yields 6 yummy treats which means leftovers are kept to a minimum. And the timing was perfect; Charisse had to work and she took them to work. I keep thinking by now some of her co-workers should be my personal training clients, because they’ve had their fair share and more of Sweet Sensations.
The mini bundts were baked, sauced and ready to eat in about an hour and a half. Which means you can whip up a batch at the last minute if company is coming, or you’re bored, or if Mother Nature is playing nasty tricks with the weather. If you’re into different types of syrup like they have at I-hop you could easily change the flavor. Serve them as dessert, or a breakfast or brunch treat. Naturally I made some changes.
Instead of all the spices listed I used ½ tsp of cinnamon and ¼ tsp of nutmeg.
No espresso powder on hand so I subbed with strong brewed coffee.
My sour cream froze in the fridge, but the plain yogurt worked liked a charm.
For the sauce, again I used the coffee, orange juice instead of bourbon and I opted out of the walnuts.
Maple Java Mini Bundts
1 ¼ cups all-purpose flour
½ cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ tsp each ground cinnamon, nutmeg, allspice and cloves
8 TBS butter, softened
1 cup granulated sugar
3 large eggs
1/3 cup maple syrup
1 ½ TBS Medaglia D’Oro Instant Espresso, dissolved in
1 tsp boiling water, cooled
¾ cup sour cream
Heat oven to 350°. Butter and flour eight 8-ounce Bundt pans. Combine all-purpose and whole wheat flour, baking powder, baking soda, salt and spices in a large bowl. Stir with a whisk to blend. In a separate bowl, beat butter and sugar using an electric mixer at medium speed until fluffy. Add eggs, one at a time. Add espresso coffee and maple syrup and blend thoroughly. At low speed, beat in flour mixture and sour cream alternately. Spoon equal amounts of batter into prepared Bundt pans and bake for 30 to 35 minutes, or until a wooden pick inserted into the cakes comes out clean. Cool on a wire rack for 5 minutes, then invert cakes out of the pans and continue to cool.
Maple Java Butter Sauce
1 cup maple syrup
4 tablespoons butter
2 tsp Medaglia D’Oro Instant Espresso dissolved in 2 tsp boiling water, cooled
2 TBS bourbon
1/2 cup walnuts, coarsely chopped
Combine maple syrup and butter in a small saucepan and simmer for 15 minutes. Remove from heat and stir in the espresso and bourbon. Brush each cake with some of the sauce. Add walnuts to the remaining sauce. When ready to serve, reheat sauce just until warm and pour a spoonful over each Bundt cake.
NOTE: One 8- to 9-inch Bundt pan can be used instead of individual 8-ounce pans. Bake the large Bundt cake for 45 to 50 minutes or until a wooden pick inserted into cake comes out clean.