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Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 Tbl |
| salt: 1/2 tsp |
| granulated sugar: 1 2/3 cups |
| salted butter: 3/4 cup (softened) |
| eggs: 3 (large) |
| orange peel: 2 Tbl (finely grated) |
| vanilla extract: 2 tsp |
| buttermilk: 3/4 cup |
| mini chocolate baking chips: 1 cup |
| cranberries (whole): 1 cup (coarsely chopped) |
| white chocolate chips: 2 cups |
| orange juice: 1/4 cup |
| orange peel: 1 tsp (grated) |
Cran-Orange Mini Bundt Cakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- 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.).