Mini Orange Bundts with a Grand Marnier Glaze for Tangy January #BundtaMonth
I just joined this fun group and will bring you this Mini Orange Bundts with a Grand Marnier Glaze for Tangy January #BundtaMonth. Some familiar faces, some new, all giving you amazing bundt cakes month after month.
January is called Tangy January and the theme is citrus. I hummed and hawed about what to make but then just before Christmas I found a little present for myself and nabbed this gorgeous bundt cake pan that makes little one. I made the first batch but filled them too much so had to make a second one.
Not that Amber was upset as she loved them and we also served them for New Year’s Eve. A delightful orange flavor that came shining through from a bunch of different orange sources. Orange juice, orange extract, orange zest, and orange yogurt. You would think it would be too much flavor but it was just right.
Then I added a little Grand Marnier glaze and that just finished it off perfectly. I am so happy to share this with you today being my very first bundt cake in a very long time. Enjoy, it is a perfect cake for any time of the year!!!
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 2 eggs
- 1 tsp. orange extract
- 2 Tbsp. orange juice
- Zest of an orange
- 2 cups cake flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 170 gm. container orange yogurt or a scant 1/2 cup
- 1/2 cup buttermilk
- 1/3 cup icing sugar
- 1 Tbsp. Grand Marnier
- 2-3 drops orange extract
- Water for desired consistency
- Preheat oven to 350F. Grease and flour a six-cup mini bundt pan.
- In a large bowl of a standup mixer with a paddle attachment blend butter and sugar together for 2 min. on medium speed until light and fluffy.
- Add eggs, orange extract, orange juice, and orange zest and blend. Mix flour with the salt and baking powder and add to the mixture along with the yogurt and buttermilk.
- Beat for 2 min. scraping down the bowl often.
- Divide the batter among the cavities to 3/4 full. I also made four cupcakes for the size of the pan I had. Don't overfill as you won't have a pretty result with them oozing over the edge.
- Bake for 20-25min. Cool in pan for 10 min. Invert onto rack and cool completely. Prepare glaze and drizzle over each cake. Serve at once or store them up to two days.
Here is the line up of all the other wonderful Bundts from this month. Almond Clementine Bundt Cake by Carrie from Poet In The Pantry Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People Love Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic Lemon Bundt with Lemon Curd by Holly from A Baker’s HouseMini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands Orange Chocolate Marble Bundt by Paula from Vintage Kitchen Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC
Here’s how you can be a part of Bundt-a-Month:
– Simple rule: Use mandarin, orange, Citrus lime, yuzu, lemons, Key lime or ANYTHING citrus – and bake us a Bundt for Tangy January
– Post it before January 31, 2013.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to our announcement posts.
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
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