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sciwitchI did warn you that me being bored and a bit depressed was going to mean quite a bit more baking. That and the holiday season is always a busy baking time. I was tasked by Mom to bake a dessert for Thanksgiving dinner that was a) not chocolate (heretic) and b) not very big, since there is only going to be 3 of us this year. I found a cool sounding bundt cake recipe, and decided to try out a few of my mini-bundt pans (yes, I have several different kinds - sigh). They came out extraordinarily well and made the whole condo smell wonderful.
Spiced Cranberry Mini-Bundt Cakes
Ingredients
2 cups all purpose flour
3/4 cup almond flour or almond meal
2 1/2 teaspoons Chinese five-spice powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup plain reduced-fat (2%) Greek-style yogurt
1 cup chopped toasted pecans
1 cup halved fresh or frozen cranberries (do not thaw)
1/2 cup dried sweetened cranberries
Glaze:
2/3 cup powdered sugar
4 teaspoons orange juice
Directions
For cake:
Preheat oven to 350°F. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in pecans and cranberries.
Spray baking spray in the mini-bundt pans. Spoon in batter to about 1/2 to 2/3 way. Depending on the size of the pan, bake for 15-25 minutes (my larger pans took 22 minutes, the leftovers I baked in a muffin tin took 15 minutes). Test with a toothpick.
Cool cakes in pans 5-10 minutes. Turn cakes out onto rack and cool completely.
For glaze:
Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cakes, allowing it to drip down sides. Let stand until glaze sets, at least 30 minutes.
Original recipe was found over at Epicurious (as usually, I tweaked it a bit).
Spiced Cranberry Mini-Bundt Cakes
Ingredients
2 cups all purpose flour
3/4 cup almond flour or almond meal
2 1/2 teaspoons Chinese five-spice powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup plain reduced-fat (2%) Greek-style yogurt
1 cup chopped toasted pecans
1 cup halved fresh or frozen cranberries (do not thaw)
1/2 cup dried sweetened cranberries
Glaze:
2/3 cup powdered sugar
4 teaspoons orange juice
Directions
For cake:
Preheat oven to 350°F. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in pecans and cranberries.
Spray baking spray in the mini-bundt pans. Spoon in batter to about 1/2 to 2/3 way. Depending on the size of the pan, bake for 15-25 minutes (my larger pans took 22 minutes, the leftovers I baked in a muffin tin took 15 minutes). Test with a toothpick.
Cool cakes in pans 5-10 minutes. Turn cakes out onto rack and cool completely.
For glaze:
Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cakes, allowing it to drip down sides. Let stand until glaze sets, at least 30 minutes.
Original recipe was found over at Epicurious (as usually, I tweaked it a bit).