Cran-Orange Mini Bundt Cakes
"From the Nestle Baking Site... I'm posting this in honor of Sydney Mike and his love of cranberries. He did such a wonderful job with PAC and this recipe is being posted in his honor. I love the mixture of cranberries and light flavor of the orange zest and then add some chocolate chips - well it is a bit of heaven on a plate. Feel free to use dried cranberries in place of the fresh and low-fat buttermilk (or make your own...3/4 tbsp lemon juice + 3/4 cup milk (any fat content) -- let stand for 10 minutes will equal the 3/4 cup buttermilk needed for this recipe. Of course you can make this as one large bundt cake - just have it bake about 50-60 minutes, testing after 50 minutes. Enjoy! (Total time does not include time needed to allow cakes to cool)."
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
12 mini bundt cakes
- Serves:
- 12
ingredients
-
FOR BUNDT CAKES
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 2⁄3 cups granulated sugar
- 3⁄4 cup butter, softened
- 3 large eggs
- 2 tablespoons orange peel, finely grated
- 2 teaspoons vanilla extract
- 3⁄4 cup buttermilk
- 1 cup miniature chocolate chip
- 1 cup fresh cranberries, coarsely chopped
-
FOR GLAZE
- 2 cups white chocolate chips
- 1⁄4 cup orange juice
- 1 teaspoon orange peel, grated
directions
- Preheat oven to 350°F.
- Spray two 6-cake mini-Bundt cake pans with nonstick cooking spray (or 12 individual mini bundt cake pans).
- Combine flour, baking powder and salt in large bowl, set aside.
- Beat the sugar and butter in large mixer bowl until creamy.
- Beat in eggs one at a time, beating well after each addition.
- Beat in orange peel and vanilla extract.
- Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions (so flour, buttermilk, flour, buttermilk, ending with flour).
- Stir in morsels and then fold in cranberries.
- Spoon into prepared pans, filling 3/4 full.
- Bake for 18 to 20 minutes or until wooden pick inserted in cake comes out clean and cakes are golden.
- Cool in pans on wire racks for 10 minutes.
- Invert pans onto wire racks to release cakes and then cool completely. Drizzle with Glaze.
- FOR GLAZE: Microwave white morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. (The morsels may retain some of their original shape.).
- Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Whisk in 1/4 cup orange juice and 1 teaspoon grated orange peel. (Mixture will initially get firm, but as you keep stirring, it will get smooth. Add more orange juice if needed.).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wow! Thank you so much, HokiesLady! After reading the introduction to this recipe, I probably should have made & reviewed it long ago! However, better late than never, it's often said! Anyway, I did make this pretty much as given, although I was kind of generous with the zest! I also made a double batch, then individually wrapped, since all but one go with us to a holiday potluck to be gifted to those attending! Absolutely do love the combo of orange & cranberry & this great cake recipe is definitely a winner AND a keeper in this household! Many thanks for posting it! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
<p>I'm one of the original members of RecipeZaar and an active member in the old forums. I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction. I miss those forums and am saddened that this is now just another recipe collection site. I will always come back here as I have so many recipes saved of my own and tried many gems. I hope you are able to find something you like.</p>
