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1
In large mixer bowl, combine first eight ingredients.
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2
Mix at low speed about 1 minute; beat at medium speed about 2 minutes.
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3
Fold in apples and pecans.
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4
Fill each hole in well-greased mini-bundt pans (12 capacity) with 1/2 cup batter.
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5
Bake in a preheated 350 F oven until wooden pick inserted in center comes out clean (23 to 26 minutes).
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6
Let cool in pan 10 minutes; invert onto cooling rack.
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7
Prepare Maple Drizzle by combining 1 cup pure maple syrup and 1/2 cup chopped pecans in a small microwavable bowl.
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8
Microwave on high until hot (30 to 45 seconds).
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9
Poke holes in cakes with skewer or long tined fork; slowly pour drizzle over cakes.
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10
Note: Because I didn't have mini-bundt pans, I made mine in large cupcake pans, using paper liners.
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11
They baked in the same amount of time and made the same number.
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12
I kept them in the pans while drizzling with the syrup, just to avoid wasting any of that good stuff.
