Cran Orange Mini Bundt Cakes Recipe

Name: Cran Orange Mini Bundt Cakes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Granulated Sugar; 1 cup (2 sticks) unsalted butter; 2 large eggs; 1 teaspoon grated orange peel (for glaze); 1 teaspoon vanilla extract; 3/4 cup buttermilk (or substitute: 3/4 tbsp lemon juice + 3/4 cup milk, let stand 10 minutes); Miniature Chocolate Chip; Fresh Cranberries; White Chocolate Chips; 1/4 cup orange juice

Indulge in these delightful Cran-Orange Mini Bundt Cakes, a perfect blend of tart cranberries and zesty orange. Inspired by a beloved baker, this recipe features a moist crumb studded with chocolate chips, creating a heavenly treat. Use fresh or dried cranberries for ultimate convenience. Easily adaptable to a single large bundt cake, these cakes are perfect for any occasion! Get ready to impress your friends and family with this irresistible dessert.

Prep Time 20 mins

Cook Time 40 mins

Calories 579 kcal

Protein 15g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cran Orange Mini Bundt Cakes

All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
Granulated Sugar
1 cup (2 sticks) unsalted butter
2 large eggs
1 teaspoon grated orange peel (for glaze)
1 teaspoon vanilla extract
3/4 cup buttermilk (or substitute: 3/4 tbsp lemon juice + 3/4 cup milk, let stand 10 minutes)
Miniature Chocolate Chip
Fresh Cranberries
White Chocolate Chips
1/4 cup orange juice

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How to Make Cran Orange Mini Bundt Cakes

Preheat oven to 350°F (175°C).
Spray two 6-cavity mini bundt cake pans with nonstick cooking spray.
In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, mixing well after each addition.
Stir in 1 tablespoon orange zest and 1 teaspoon vanilla extract.
In three additions, alternately add the dry ingredients and 3/4 cup buttermilk (or substitute: 3/4 tbsp lemon juice + 3/4 cup milk, let stand 10 minutes) to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Stir in 1 cup chocolate chips, then gently fold in 1 cup fresh or dried cranberries.
Spoon batter into prepared pans, filling them about 3/4 full.
Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean and the cakes are golden brown.
Let cakes cool in pans on a wire rack for 10 minutes.
Invert pans onto wire racks to release the cakes. Let cool completely.
Drizzle with glaze (recipe follows).
For the glaze: In a microwave-safe bowl, melt 1 cup white chocolate morsels in the microwave on medium-high for 1 minute. Stir and microwave in 10-15 second intervals, stirring until melted and smooth.
Whisk in 1/4 cup orange juice and 1 teaspoon grated orange zest until smooth.