It definitely made things a heck of a lot easier... Though I'm pretty sure I pulled some kind of weird shoulder muscle getting that hunk of a machine out of the box and onto the counter.
Homegirl needs to go on a diet ASAP.
Maybe Christmas and New Years burned me out. Shafted along with Chris's 22nd birthday and our anniversary, blogging kind of had to take a backseat for a bit.
But now I'm back. And the Florida sunshine has not followed me into Louisiana territory.
I'm pretty sure it was so cold one night I could see my breath inside the car.
With the heater on.
Totally not awesome.
Among my KitchenAid I did get a lot of more cool gadgets...AKA, this awesome mini bundt pan. Along with one of those brownie pans, a gorgeous glass cake platter (that turns into a punch bowl), and some other little baking goodies in my stocking. Yeah... I got out good this year. And yes, I do still get a stocking. My mother and I made an agreement that I get to have a stocking until I'm married. And I'm not married yet. So there.
While I've made a couple of things already with this pan, It's really fun to make bite-sized versions of little cakes that just look so beautiful glazed or even dusted with powdered sugar. This cake in particular was delicious. Soaked up with an orange syrup and then finished with a zesty citrus glaze...if you're a fan of oranges, this is right up your alley.
I'll be posting more often soon, so be on the lookout for new posts. BTW, you can totally make these in a cupcake pan as well or double the recipe for a full-size bundt cake Just sayin'.
(makes 12 mini bundt cakes or cupcakes)
Bundt Cake Ingredients:
1 3/4 cups unbleached, all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
zest of 2 oranges
1 cup sour cream
Orange Syrup Ingredients:
1/3 cup freshly squeezed orange juice
1/3 cup sugar
1/2 teaspoon vanilla
1 1/2 cup confectioner’s sugar
1 tablespoon cream
2 tablespoons freshly squeezed orange juice
1. Preheat the oven to 325 degrees. Spray a mini bundt pan with nonstick cooking spray (or line a standard muffin tin with 12 cupcake papers). In a medium size bowl, combine flour, baking powder, baking soda, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar and mix until light and fluffy, about 2 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and zest. Incorporate sour cream.
3. With the mixer on low, slowly add in dry ingredients and mix until well-incorporated, scraping down the bowl as necessary. Fill each bundt mold halfway with batter (if there is any extra, pour into cupcake liners in a muffin tin). Bake for 15-20, or until a toothpick entered into the center bundt comes out clean.
5. For the glaze: While the cakes are baking, in a small saucepan set over medium heat, combine sugar and orange juice. Boil for 1 minute. When the cakes come out of the oven, allow to cool for 5 minutes, then invert on a wire cooling rack. Pour warm syrup over each of the cakes.
6. Combine all ingredients for the glaze in a small bowl and drizzle over warm or cool cakes.