Dec 092013
 

Do I apologize? Can I apologize? Crap, I’m at loss of words after taking such a long break. Any reasoning is an excuse not that I can give a rational one. But I can wholeheartedly say I love being back. I’m working on trying recipes and taking pictures but this cake is something I made long ago which didn’t make it to the blog. Very easy to make and fool proof recipe, if you follow the instructions to the T.

2

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The cake was moist with the right amount of sweetness and the filling was nutty, oh so chocolatey with burst of fresh flavor from orange zest with every bite. The cake can either be baked it in a round (9 to 10 inch) bundt pan but I liked the mini version as the temptations to gobble the entire cake was too much and I had to literally hide the cake from my sneaky hands.

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Step-by-Step Pictorial:

Recipe Source: Cooking for Comfort

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Preheat oven to 350F. Butter 9 to 10 inch bundt cake pan or mini-bundt cake muffin pan with butter/non-stick cooking spray and lightly sprinkle flour and tap out excess from the pan. Make the swirl mix by mixing all the ingredients listing for making the swirl in a bowl and keep aside. In a bowl sieve together flour, baking powder, and salt. In another bowl rub the sugar and zest together with your finger tips until the sugar is moist

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Add butter and beat well using a hand/stand mixer for about 4 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla. Reduce the mixer speed to low and mix in the sour cream. Still working on low, add the dry ingredients and mix only until they disappear into the batter.Stir the batter one last time with a rubber spatula just to make sure the dry ingredients are well incorporated within the batter.

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Scoop out about one third of the batter into the Bundt pan or in each of the mini bundt pan molds. Evenly sprinkle on half of the swirl mixture, then spoon in the rest of the batter. Make a shallow indentation with the back of the spoon in the center of the ring of the batter and fill it with the remaining swirl mixture, then cover the mixture lightly with the batter on the sides of the indentation. The batter probably won’t cover the mixture completely, and that’s fine.Bake for 60 to 65 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. If you are baking in mini bundt cake pans then reduce the baking time, mine were done by 25 to 30 minutes. Transfer the pan to a rack and let the cake rest for 10 minutes before unmolding it onto the rack to cool to room temperature.Just before serving, dust the cake with confectioner’s sugar, if desired.

12

 

Mini Sour Cream Bundt Cake

Ingredients

    For the Swirl:
  • Sugar -- 1/2 cup
  • Chopped nuts (I used almonds can be substituted with walnuts or pecans) -- 1/2 cup
  • Bitter Sweet Chocolate -- 2 ounces or Mini Chocolate Chips -- 1/3 cup
  • Raisins or dried currants -- 1/3 cup
  • Ground Cinnamon -- 2 1/2 tsp
  • Freshly grated Nutmeg -- pinch
  • Salt -- pinch
  • For the Cake
  • All Purpose Flour -- 2 cups
  • Baking Powder -- 1 tsp
  • Salt -- 1/2 tsp
  • Sugar -- 1 3/4 cups
  • Orange zest of 1 orange
  • Unsalted Butter (room temperature) -- 2 sticks (8 ounces)
  • Eggs -- 2 large
  • Sour Cream -- 1 cup (I used Fage/thick non-fat Greek yogurt)
  • Confectioner's Sugar for dusting (optional)

Instructions

  1. Preheat oven to 350 F. Butter 9 to 10 inch bundt cake pan or mini-bundt cake muffin pan with butter/non-stick cooking spray and lightly sprinkle flour and tap out excess from the pan.
  2. Make the swirl mix by mixing all the ingredients listing for making the swirl in a bowl and keep aside.
  3. In a bowl sieve together flour, baking powder, and salt. In another bowl rub the sugar and zest together with your finger tips until the sugar is moist add butter and beat well using a hand/stand mixer for about 4 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla. Reduce the mixer speed to low and mix in the sour cream. Still working on low, add the dry ingredients and mix only until they disappear into the batter.
  4. Stir the batter one last time with a rubber spatula just to make sure the dry ingredients are well incorporated within the batter.
  5. Scoop out about one third of the batter into the Bundt pan or in each of the mini bundt pan molds. Evenly sprinkle on half of the swirl mixture, then spoon in the rest of the batter. Make a shallow indentation with the back of the spoon in the center of the ring of the batter and fill it with the remaining swirl mixture, then cover the mixture lightly with the batter on the sides of the indentation. The batter probably won’t cover the mixture completely, and that’s fine.
  6. Bake for 60 to 65 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. If you are baking in mini bundt cake pans then reduce the baking time, mine were done by 25 to 30 minutes. Transfer the pan to a rack and let the cake rest for 10 minutes before unmolding it onto the rack to cool to room temperature.
  7. Just before serving, dust the cake with confectioner’s sugar, if desired.
http://sizzlingveggies.com/challenges/avant-garde-cookies/mini-sour-cream-bundt-cake/

 

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  2 Responses to “Mini Sour Cream Bundt Cake”

  1. the cake looks too too tempting, want to grab the whole plate….

  2. Hmmmmm slurp!!!! Yummy

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