Mini Orange Bundt Cakes
- Prep Time: 18 mins
- Cook Time: 25 mins
- Total Time: 43 mins
- Yield: 6 mini bundt cakes, 1 large bundt cake 1x
- Category: Sweets
Ingredients
Scale
Cake
- 18 Tablespoons butter, softened
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 – 1 1/2 cups sugar
- 3/4 cup buttermilk
- 4 Tablespoons orange juice, 1 1/2 Tablespoons orange zest
- 1 teaspoon vanilla
- 3 whole eggs plus 1 egg yolk
Glaze:
- 2 cups confectioner’s sugar
- 2–3 Tablespoons orange juice, plus 1/2 Tablespoon orange zest
- 1 Tablespoon buttermilk
Instructions
- Preheat the oven to 350 degrees.
- Whisk flour, baking powder, baking soda and salt in a separate bowl. Set aside.
- Zest two oranges. You should take off all of the outer layer of the peel, but not get to the white part, which is bitter.
- Juice the orange. Set aside 1 1/2 Tablespoons of the zest for the batter and 1/2 Tablespoon for the glaze.
- Set aside 4 Tablespoons of juice for the batter and 2-3 Tablespoons of juice for the glaze.
- Combine the buttermilk, 4 Tablespoons orange juice, 1 1/2 Tablespoons zest and vanilla in a measuring cup.
- Mix the eggs and yolk in another small bowl just until combined.
- Cream the butter and sugar on medium speed for about 3 minutes until light and fluffy.
- Pour in half of the eggs and mix for about 15 seconds, using a rubber spatula to scrape down the sides of the bowl.
- Repeat with the rest of the eggs. It will look curdled. Don’t worry, when you add the flour it will be fine.
- Add 1/3 of the flour mixture to the batter. Mix just until combined, about 15 seconds.
- Pour in half of the buttermilk mixture. Mix again.
- Add half of the remaining flour. Mix.
- Add the rest of the buttermilk mixture, followed by the rest of the flour mixture.
- It is very important not to over mix. With each addition, mix until just barely incorporated. In the end, finish mixing with a rubber spatula.
- Spray the bundt cake mold with baking spray or grease with butter and then coat with flour, tapping out excess.
- Fill the mold 2/3 full with batter.
- Bake 20-25 minutes.
- Invert the baked bundt cakes onto a cooling rack.
- Meanwhile, make the glaze by whisking all the ingredients together.
- Apply glaze while the bundt cakes are still warm, either with a pastry brush or pouring it on, letting excess drip off on the rack.
- If you have only one pan with 6 mini bundt cakes, refrigerate the dough while waiting for the first batch to bake. Of course, you can bake this as one large bundt cake.