To kick off one of my favorite holidays, I made mini cranberry bundt cakes. They are filled with fresh Ocean spray cranberries and topped off with a sweet orange glaze. The combination of tangy and sweetness has your mouth puckering for more!
They are baked in a cute mini bundt pan and are so little and dainty. In addition, make the the perfect, lighter dessert after a heavy Thanksgiving meal!
Ingredients and substitutions
- All-purpose flour: Cake flour is another alternative as well.
- Cranberries: the tartness of them enhances the flavor of these mini cakes.
- Sour cream: Yogurt can be used as well. It makes the texture of these cakes very moist.
- Orange juice: I used it for the glaze and I recommend fresh and with no pulp. No one wants a glaze with pulp in it!
Benefits of Cranberries
Did you know that cranberries are the most consumed and produced food? It has become a part of thanksgiving across families all over the world. In addition, there are many health benefits to cranberries.
They are full of antioxidants and prevent urinary tract infections. Cranberries improve digestion, lower cholesterol, prevent gum disease, boost your immune system, regulate blood sugar, contain cancer fighting agents, and protect you from ulcers.
Although these mini cranberry bundt cakes are full of sugar and butter, you do get some health benefits from the cranberries.
Instructions for cake
First, preheat your oven to 350 degrees. Grease your mini bundt pan with crisco and flour to make sure cakes will release gently after baking. Discard any excess flour.
Second, whisk together the flour, baking soda, baking powder and salt. Set aside. Wash cranberries and discard any rotten ones. Pour flour on them and mix around to coat them well.
Third, in a large mixing bowl, cream the butter and sugar until light and fluffy. Add in your vanilla extract and one egg at a time, until well combined. Alternate by adding only half of the flour mixture, then the sour cream and then the rest of the flour mixture.
Fourth, fold in cranberries with a spatula and spoon about a quarter of batter only half full in mini bundt tins. Bake for 18-20 minutes or when a toothpick comes out clean.
Lastly, loosen cakes with a knife to help release from the pan. Let them cool for about 45 minutes.
Orange glaze only takes 2 ingredients to make. In a medium mixing bowl, whisk together the confectioner's sugar and orange juice. It is important to have the right consistency like this one!
Once the glaze is perfect, drizzle over the cooled cakes and enjoy!
- Add fresh orange into the dessert versus just using as a glaze.
- Add in pecans or walnuts
- Make as a large bundt cake using this pan.
- Mini bundt pan
- Electric mixer
Grease the mini bundt cakes thoroughly before adding batter to them. Also, run a knife before releasing them from the pan to ensure they won't stick.
Mini cranberry bundt cakes
- Electric hand mixer with beaters
- Home Decor
- Measuring cups and spoons
- Mini bundt cake pan
- wire cooling rack
- 2½ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 12 oz Ocean Spray fresh cranberries
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream
- ¾ teaspoon salt
- 1 cup confectioner's sugar
- ¼ cup orange juice no pulp
Mini cranberry bundt cake
- Pre heat oven to 350°. Prepare mini bundt pan by greasing with non-stick spray.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In another mixing bowl, pour cranberries in and discard any mushy ones. Take a spoonful of flour and coat the cranberries. Set aside.
- In a large mixing bowl, beat the butter and sugar until fluffy. Mix in vanilla extract. Add one egg at a time, mixing after each one is added.
- Mix in ½ of the flour mixture, then ½ sour cream and then the rest of the flour mixture.
- Fold in cranberries with a spatula. Spoon batter in mini bundt cake pan filling a little over half.
- Bake in the center rack of the preheated over for about 18-20 minutes until the cake tester comes out clean.
- Remove from oven and allow to cool for 15 minutes.
- Carefully run a butter knife along the edges of each individual cake to loosen from the pan.
- Place on a cooling rack and once cooled down and carefully flip cakes over onto the rack.
- Allow to cakes to cool completely for about 45 minutes.
- In a mixing bowl, combine one cup of confectioner's sugar with ¼ cup orange juice. Mix well until it is all combine. You can add more sugar or more juice or to your desired consistency.
- Cakes are best served right away, but will store well in an airtight container for up to a week.
- Store in freezer without glaze for up to 2 months.
MIni desserts to enjoy!
Fun fact of the day!
The sixth sick sheik's sixth sheep's sick is said to be the toughest tongue twister in English. Hell, I can even read it outloud without messing up! You guys give it a try!
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Thank you. This is a a great new (to me) idea for a holiday dessert!
My family has all kinds of different eaters. My (adult) son and my grandaughter pretty much eat everything, my husband eats gluten free, I'm a vegetarian and my (adult) daughter is vegan.
It's interesting at holidays...well, every day. Lol
If you ever run across any recipes, or you just decide to try gf or vegan stuff that'd be cool. Either way, really like your blog!
Thank you!! I don’t have too many picky eaters in my family, my three kids love pretty much any dessert I make! But I will take your advice and look to do some gluten free or vegan type desserts!!