Festive Spiced Orange Mini Bundt Cakes
Tender mini bundt cakes flavored with orange zest, warm spices, and finished with a sweet citrus glaze.
Equipment
- Mixing bowls
- Mini Bundt pan
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1.5 tsp cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp cloves optional
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar packed
- 2 eggs large
- 1 tbsp orange zest
- 0.75 cup fresh orange juice
- 0.5 cup buttermilk
- 1 tsp vanilla extract
Orange Glaze
- 1.5 cups powdered sugar
- 2-3 tbsp fresh orange juice
- 0.5 tsp orange zest
Instructions
- Preheat oven to 350°F (175°C) and grease a mini Bundt pan well.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat butter and sugars until light and fluffy. Add eggs, zest, and vanilla.
- Alternate adding dry ingredients and orange juice/buttermilk mixture to the batter until combined.
- Fill mini Bundt cavities ¾ full and bake 18–22 minutes.
- Cool slightly, then turn out onto rack to cool completely.
- Whisk glaze ingredients and drizzle over cooled cakes.
Notes
For best flavor, use fresh oranges for both zest and juice.