Friday, April 9, 2010


Making a cake for just two people isn’t practical.  That’s why I bought a multi-mini-bundt pan.  The following recipe, from American Profile (the magazine insert that comes with our Tuesday newspaper), will make enough batter for a regular-size bundt pan.  Instead, I used it to fill my 6-cup Wilton Excelle Elite Mini-Bundt Pan and a 6-cup cupcake pan.  Each mini cake is about the size of two to three standard cupcakes, depending on how much batter you use. 
I added a grated chocolate bar and broken pecans to the topping; and orange zest to the batter for some extra flavor.  Homemade double-strength vanilla bumped up the flavors even more.  Some stevia in place of some of the sugar, and some applesauce in place of some of the butter lowered calorie and fat content.  You can also make this with walnuts, but the pecans are so buttery and delicious, they’re my first choice. 
Just remember if you make this:  the cupcakes are right-side up, and the bundt pans are upside down.  For the bundt pans, the topping goes in first, then batter, repeat.  For the cupcakes, the batter goes in first, then topping, repeat.  If you carefully follow the recipe as written, you won’t have any trouble.  You also have the option of baking this in a standard bundt pan (upside down).  Or you could make about 2 dozen cupcakes (right side up).  Regardless of how  you decide to make it, you’ll be delighted with the flavors and texture of this outstanding cake.
Adapted from American Profile, Marsha Madere
Rating:  10 out of 10
Topping:  2 tsp. cinnamon
4 tsp. sugar
1/3 cup grated chocolate bar
1-3/4 cups broken or chopped pecans

Cake:  10 Tbsp. unsalted butter, softened
1-1/4 cups  sugar (I used 3/4 cup sugar + 2 Tbsp. NuNaturals Stevia) 
2 large eggs
1 cup sour cream (I used lite) 
2 tsp. pure vanilla extract (I used 1 tsp. double-strength vanilla, homemade) 
1 Tbsp. finely grated orange zest
2 cups all-purpose unbleached flour
1 tsp. baking soda
1/4 tsp. sea salt
1/2 cup applesauce

Heat oven to 350F.  Brush a 6-cup multi-mini-bundt pan with melted butter.  Line a 6-cup standard cupcake tin with paper cups.  In a small bowl, combine topping ingredients.

In large bowl, cream butter and sugar.  Add eggs, sour cream,vanilla and orange zest, beating well on medium speed to combine ingredients.  In medium bowl, whisk together flour, baking soda and salt.  Add dry mix, one cup at a time, to liquid mix, beating until combined after each addition.  Stir in applesauce. 

Using about 2 Tbsp. batter, partially fill the standard cupcake tin.  Using half the topping, sprinkle some on the bottoms of the multi-mini-bundt pan and the rest on top of the batter in the standard cupcake tin.  Use additional 2-3 Tbsp. batter for the standard cupcake tins, and top each with more topping. 
Use half of remaining batter for multi-mini-bundt pan; sprinkle with remaining topping; top with remainder of batter. 

Bake about 16-19  minutes, or till a toothpick inserted near center returns with just a few crumbs.  (Multi-mini-bundt pans and cupcakes will both bake in about the same time.)  Cool in pans about 5 minutes, then turn out onto wire racks to finish cooling.  If desired, spoon a simple glaze over the cakes after they cool.  (Simple glaze:  1-1/2 cups powdered sugar + 2 Tbsp. orange juice or milk)


My Carolina Kitchen said...

Orange zest, grated chocolate and nuts would make these divine. I'm sure the double-strength vanilla made them even better Judy.

Hope you have a nice weekend.

Velva said...

These little bundt cakes are adorable. Perfect to serve up with a good cup of coffee in the morning or afternoon.

Lynda said...

These little bundt cakes look wonderful Judy and I love your addition of chocolate and homemade vanilla!
I'll have to get a pan like your's since we are down to 3 people at home. Freezing extra cakes is a good idea.
Have a great weekend!

A Year on the Grill said...

those are beautiful... I have the same problem with too much food for just the two of us.

have to go hunting those pans down now

Holly said...

Sound really good:) Light and fluffy!

Trish said...

I have GOT to get a mini bundt pan...

teresa said...

these look fabulous!

Anonymous said...

Judy - those look terrific!! And guess what? The BSI ingredient is sour cream! You should enter your recipe - its hosted by this week. The contest ends tonight.

Hope you are having a great weekend!

Julie said...

Those are so cute...just the right size too!

Sophie said...

Georgous mini Bundt cakes!!

ooy yes!! I also love the apart & grand topping!

I want to taste at least 2, right now, ..thank you!

Pam said...

Judy, your bundt cakes look so delicious! Love it with the lower fat and sugar count! I must buy these pans! Love the size of the cakes!

Linda said...

What delicious looking cakes! I need to go dust off my pan--I haven't used it since right after I bought it. I bet they're really moist.

Barbara Bakes said...

There is something so fun about mini bundt cakes. It's like getting a whole cake to yourself. These look great!

Cinnamon-Girl said...

What cute little cakes Judy! They sound scrumptious too with all those lovely flavors.

Katy ~ said...

I have a mini bundt pan but have NEVER used it. Now I see how adorable and practical it is, I must make mini cakes! Thank you so much for sharing this.