Description
Delightful Cranberry Orange Mini Bundt Cakes that combine tart cranberries and zesty orange, perfect for festive celebrations.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Sugar (can substitute with brown sugar for deeper flavor)
- 2 teaspoons Baking Powder (check expiration for best results)
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter (softened)
- 2 large Eggs (room temperature)
- 1/2 cup Fresh Orange Juice (and grated zest)
- 1 cup Cranberries (fresh or frozen, roughly chopped)
- 1 teaspoon Vanilla Extract (pure)
- 1 cup Powdered Sugar (sifted)
- 2 tablespoons Fresh Orange Juice
Instructions
- Preheat your oven to 350°F (175°C) and grease the mini bundt pans thoroughly.
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
- Cream together the softened butter and sugar using a mixer until light and fluffy for about 3-4 minutes.
- Incorporate the eggs one at a time into the butter mixture, mixing well after each addition.
- Add fresh orange juice, zest, and vanilla extract, blending until combined.
- Fold in the dry ingredients gradually until just combined, then gently incorporate chopped cranberries.
- Fill the bundt pans about two-thirds full with the batter and bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pan for 10 minutes before transferring to wire racks to cool completely.
- Prepare the glaze by whisking together powdered sugar and fresh orange juice until smooth and drizzle over cooled cakes.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 180
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg