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Cranberry Orange Mini Bundt Cakes Recipe

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4.2 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 6 mini bundt cakes
  • Diet: Vegetarian

Description

Delight in these tender Cranberry Orange Mini Bundt Cakes, bursting with tart cranberries and sweet California prune puree, perfectly accented by fragrant orange zest and a luscious orange glaze. Ideal for a festive brunch or an elegant dessert, these moist cakes balance sweet and tangy flavors with a subtle hint of cardamom.

Ingredients

Prune Puree

  • 1/2 cup (88 grams) California prunes
  • 1/2 cup boiling water

Fruit

  • 1 cup (114 grams) fresh or frozen cranberries

Dry Ingredients

  • 1 cup (130 grams) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/4 cup (50 grams) granulated sugar

Wet Ingredients

  • 2 teaspoons orange zest
  • 3 large eggs (150 grams, room temperature)
  • 1/3 cup (90 grams) pureed prunes
  • 12 tablespoons (169 grams) unsalted butter (melted)
  • 1/2 cup (120 grams) full fat sour cream (room temperature)
  • 3 tablespoons orange juice

Glaze

  • 1 3/4 cups (210 grams) powdered sugar (sifted)
  • 2 tablespoons orange juice
  • 1 tablespoon sour cream
  • 1/8 teaspoon kosher salt

Instructions

  1. Prune Puree: Place the prunes in a bowl and pour 1/2 cup of boiling water over them. Let the prunes soak for 15 minutes until they soften. Transfer the prunes and the soaking liquid to a food processor and blend until smooth, allowing some small pieces to remain for texture.
  2. Chop Cranberries: Add cranberries to a food processor and pulse three times to roughly chop them. Scrape into a bowl and set aside for later use.
  3. Prepare Oven and Butter: Preheat the oven to 350°F (175°C). Melt the butter over medium-low heat; once nearly melted, remove from heat and let it cool until warm to the touch.
  4. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and ground cardamom for 30 seconds to combine evenly.
  5. Combine Sugars, Zest, and Eggs: In a large mixing bowl, combine brown sugar and granulated sugar. Zest the orange directly over the sugar and rub the zest into the sugar with your fingers to release oils. Add eggs and whisk until fully incorporated and smooth.
  6. Add Prune Puree: Stir in 1/3 cup of the prepared prune puree into the egg and sugar mixture, whisking until well combined.
  7. Incorporate Butter, Sour Cream, and Orange Juice: Pour in the warm melted butter and whisk to combine, then add sour cream and 3 tablespoons of orange juice, whisking until the batter is smooth.
  8. Add Flour in Batches: Add the dry ingredient mixture in two batches to the wet mixture, gently folding the flour in with a silicone spatula to maintain a light batter without overmixing.
  9. Fold in Cranberries: Gently fold the roughly chopped cranberries into the batter, distributing them evenly.
  10. Prepare Pans and Fill: Spray each well of a mini bundt or bundtlette pan thoroughly with Baker’s Joy or a nonstick spray. Spoon approximately 145 grams of batter into each well. Use any leftover batter to make one or two cupcakes.
  11. Bake Cakes: Bake for 15 to 20 minutes, until the cakes are golden and spring back when lightly pressed or reach an internal temperature of about 200°F.
  12. Cool Cakes: Remove cakes from oven and allow to cool in the pan for 10 minutes. Then invert them onto a cooling rack to cool completely.
  13. Make Orange Glaze: In a small bowl, combine powdered sugar, 2 tablespoons orange juice, 1 tablespoon sour cream, and 1/8 teaspoon kosher salt. Stir until smooth and thick. If the glaze is too thick, add orange juice a teaspoon at a time to reach desired consistency.
  14. Serve: Optionally glaze the mini cakes with the orange glaze or simply dust with powdered sugar. Serve alongside creme fraiche to enhance the sweet-tart flavor with creamy tanginess.

Notes

  • Using fresh or frozen cranberries works equally well.
  • Ensure butter is warm, not hot, to prevent curdling the batter when added.
  • Prune puree acts as a natural sweetener and adds moisture to the cakes.
  • Do not overmix the batter once flour is added to keep the cakes tender.
  • The glaze is optional but adds a lovely citrusy finish that complements the cake’s flavors.
  • These mini cakes freeze well; thaw completely before glazing or serving.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cranberry-orange-mini-bundt-cakes-recipe/