Orange Mini Bundt Cakes
Orange Mini Bundt Cakes
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  • 1 cup (250 ml) unbleached all-purpose flour
  • 1/2 cup (125 ml) cornstarch
  • 1 teaspoon (5 ml) baking powder
  • 1/2 teaspoon (2.5 ml) baking soda
  • 3/4 cup (180 ml) sugar
  • 1 egg
  • 1 teaspoon (5 ml) grated orange zest
  • 1/4 cup (60 ml) canola oil
  • 1/2 cup (125 ml) orange juice
  • 1/2 cup (125 ml) 2% or 10% plain yogurt
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter fifteen 75 ml (1/3 cup)-capacity mini Bundt pans. Set aside.
  • In a bowl, combine flour, cornstarch, baking powder and baking soda. Set aside.
  • In another bowl, beat sugar, egg and orange zest until it triples in volume and forms a ribbon. At low speed, drizzle in oil. Add dry ingredients alternately with orange juice and yogurt.
  • Spoon 45 ml (3 tablespoons) of batter in each mould. Bake for about 20 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 5 minutes and unmould. Let cool completely on a wire rack.
  • Description
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