Orange Mini Bundt Cakes with Orange Glaze

By Texaschef11

Ingredients

• Bundt Cake Ingredients:
• 1 3/4 cups unbleached, all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon pure vanilla extract
• zest of 2 oranges
• 1 cup sour cream
• Orange Syrup Ingredients:
• 1/3 cup freshly squeezed orange juice
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• Glaze Ingredients:
• 1 1/2 cup confectioner’s sugar
• 1 tablespoon cream
• 2 tablespoons freshly squeezed orange juice

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 325 degrees. Spray a mini bundt pan with nonstick cooking spray (or line a standard muffin tin with 12 cupcake papers). In a medium size bowl, combine flour, baking powder, baking soda, and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar and mix until light and fluffy, about 2 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and zest. Incorporate sour cream.

3. With the mixer on low, slowly add in dry ingredients and mix until well-incorporated, scraping down the bowl as necessary. Fill each bundt mold halfway with batter (if there is any extra, pour into cupcake liners in a muffin tin). Bake for 15-20, or until a toothpick entered into the center bundt comes out clean.

5. For the glaze: While the cakes are baking, in a small saucepan set over medium heat, combine sugar and orange juice. Boil for 1 minute. When the cakes come out of the oven, allow to cool for 5 minutes, then invert on a wire cooling rack. Pour warm syrup over each of the cakes.

6. Combine all ingredients for the glaze in a small bowl and drizzle over warm or cool cakes.