Cranberry-Nut Mini Bundt Cakes

By Tamipri

Ingredients

• 1 1/4 c. flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 6 Tb. butter , at room temperature
• 3/4 c. sugar
• 1 tsp. vanilla extract
• 2 eggs
• 2/3 c. sour cream
• 1/2 c. dried cranberries, chopped
• 1/4 c. pecans, chopped
• powdered sugar, for dusting
• opt. sweetened, cooked cranberries, for garnish
• opt. 6 small mint sprigs, for garnish

Preparation

Step 1

Heat oven 350 degrees. Coat six 1-cup mini Bundt cake molds with cooking spray.

Mix flour, baking powder, baking soda, and salt in bowl.

Beat butter, sugar and vanilla in another bowl until fluffy. Beat in eggs, one at a time. Stir in flour mixture alternately with sour cream, just to moisten. Fold in cranberries and pecans. Divide into prepared molds.

Bake in 350 degree oven for 20-23 minutes or until wooden pick inserted in center comes out clean. Unmold onto wire racks to cool. Dust with powdered sugar. Fill centers with cooked cranberries, if you wish. Place a mint sprig on top of mound of cranberries for decor.