Mini Orange Bundts with a Grand Marnier Glaze for Tangy January #BundtaMonth
A delicious moist mini bundt cake with the gorgeous flavor of orange.
Ingredients
Cakes
- 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
Glaze
- 1/3 cup icing sugar
- 1 Tbsp. Grand Marnier
- 2-3 drops orange extract
- Water for desired consistency
Instructions
- 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 soda 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.
Nutrition
Serving: 1
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!