Description
Delicious mini bundt cakes infused with orange flavor, perfect for any occasion.
Ingredients
Scale
- 9 ounces unsalted butter (at room temperature)
- 1 cup sour cream (8 ounces, at room temperature)
- 1 tablespoon orange zest (from about 1/2 orange)
- 3 cups sugar
- 6 eggs (at room temperature)
- 3 ¼ cups all-purpose flour (or cake flour)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup orange juice (blood oranges or regular)
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat the oven to 350ºF (180°C).
- Butter or spray 24 mini bundt pans. For other pan sizes, see Notes below.
- With an electric mixer beat soft 9 ounces unsalted butter and 1 cup sour cream until smooth in a large bowl, about 1 minute.
- Add 1 tablespoon orange zest and mix.
- Add 3 cups sugar gradually and beat until light and fluffy, about 3 minutes more.
- Add 6 eggs, one at a time, incorporating well each one before adding the next.
- Mix in 1 teaspoon vanilla extract and ¼ cup orange juice.
- Sift 3 ¼ cups all-purpose flour with ¼ teaspoon baking soda and ¼ teaspoon salt and add it to the butter mixture in 2 additions, beating at low speed only until well mixed. Don’t overbeat. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
- Pour into the pans, dividing evenly. Use small spoons for this as the molds are small.
- Bake for about 20 minutes, or until golden and a cake tester or toothpick comes out clean. The time will depend on the pans you use.
- Let cool for 10 minutes in the pan on a wire rack, and then unmold.
- Let cool completely on the cooling rack before glazing.
- Mix 1 cup powdered sugar and 2 tablespoons orange juice until smooth. Pour slowly over the cooled cakes letting it slide to the sides.
Notes
- For best results, use room temperature ingredients.
- To alter the size of the baking pan, adjust the baking time accordingly.
- This recipe can be made with blood oranges for added color and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg