Cran Orange Mini Bundt Cakes
From the nestle baking site... I'm posting this in honor of sydney mike and his love of cranberries. he did such a wonderful job with pac and this recipe is being posted in his honor. i love the mixture of cranberries and light flavor of the orange zest and then add some chocolate chips - well it is a bit of heaven on a plate. feel free to use dried cranberries in place of the fresh and low-fat buttermilk (or make your own...3/4 tbsp lemon juice + 3/4 cup milk (any fat content) -- let stand for 10 minutes will equal the 3/4 cup buttermilk needed for this recipe. of course you can make this as one large bundt cake - just have it bake about 50-60 minutes, testing after 50 minutes. enjoy! (total time does not include time needed to allow cakes to cool).
Steps
Preheat oven to 350f.
Spray two 6-cake mini-bundt cake pans with nonstick cooking spray.
Combine flour , baking powder and salt in large bowl , set aside.
Beat the sugar and butter in large mixer bowl until creamy.
Beat in eggs one at a time , beating well after each addition.
Beat in orange peel and vanilla extract.
Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
Stir in morsels and then fold in cranberries.
Spoon into prepared pans , filling 3 / 4 full.
Bake for 18 to 20 minutes or until wooden pick inserted in cake comes out clean and cakes are golden.
Cool in pans on wire racks for 10 minutes.
Invert pans onto wire racks to release cakes and then cool completely.
Drizzle with glaze.
For glaze: microwave white morsels in large , uncovered , microwave-safe bowl on medium-high power for 1 minute.
Stir.
Microwave at additional 10- to 15-second intervals , stirring just until morsels are melted.
Whisk in 1 / 4 cup orange juice and 1 tea.
Ingredients
all-purpose flour, baking powder, salt, granulated sugar, butter, eggs, orange peel, vanilla extract, buttermilk, miniature chocolate chip, fresh cranberries, white chocolate chips, orange juice