Monday, December 19, 2011

Labbits Like: Orange Glazed Mini Bundt Cakes

Do these mini bundt cakes look Christmasy and delicious or what? There's nothing so Christmasy about bundt cakes themselves, but the dusting of the confectioner's sugar over these particular shapes looks wintry and cheery. They're also the perfect size to make as gifts for friends and colleagues for the holidays. These orange flavoured mini bundt cakes are super moist, light and fluffy, and very easy to make. Print the recipe here.

Orange Mini Bundt Cakes

2 1/4 cups unbleached all-purpose flour
1 1/4 cups granulated sugar
1 Tbsp baking powder
3/4 tsp salt
3 large eggs
1 1/3 cup light sour cream
3/4 cup vegetable oil
1 tsp vanilla extract
1 Tbsp finely grated orange zest (about 1 large unwaxed orange)
2/3 cup freshly squeezed orange juice (the insides of the above large orange)
2/3 cup granulated sugar
Confectioner's sugar, for dusting

1. Preheat oven to 350 degrees Fahrenheit. Generously spray two 6 cup mini bundt pan with vegetable oil. (Or, if like Pipkin, you have only one, remember to wipe down and then spray the bundt pan again for the second batch. Oh yes, there's a second batch!)

2. In a large bowl, sift together the flour, sugar, baking powder and salt.

3. Add the eggs, sour cream, vegetable oil, vanilla extract and orange zest to the flour mixture. Mix with an electric mixer on medium for a minute, scrape down the sides of the bowl with a spatula, then beat on high for another two minutes.

4. Pour enough batter to fill each cup 2/3 full.

5. Bake at 350 degrees Fahrenheit for 15 - 18 minutes, or until a toothpick inserted into the center of the mini bundt cakes comes out clean, or with only a few moist crumbs attached. Allow to cool in the pan for 10 minutes, then invert onto a rack.

6. While the cakes are cooling, make the glaze: Squeeze the juice of one orange and add to a small saucepan. Add 2/3 cup sugar (or slightly less to taste) and bring mixture to a boil over medium-high heat. Stir constantly, until sugar is dissolved.

7. Using a toothpick or a piece of clean, uncooked spaghetti, poke some holes into the mini bundt cakes. Drizzle the orange glaze over top.  When the cakes have cooled, sift confectioner's sugar over top.

Yields: One dozen mini bundt cakes.

Recipe: Adapted from Moogie & Pap's Tropicana Ultra Moist Bundt Cake

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