Mini Olive Oil Bundt Cakes
Mini Olive Oil Bundt Cakes

Description

These mini bundt cakes are a delicious treat during the holidays! The olive oil creates a flavorful and mist cake that compliments fresh raspberries. Package these mini bundt cakes as gifts or serve on a dessert buffet.

  • 1 1/4 Cups plus 2 tablespoons all-purpose flour, divided
  • 1/2 Tsp. baking powder
  • 1/4 Tsp. salt
  • 2/3 Cup extra virgin olive oil or olive oil (extra virgin will have a stronger flavor)
  • 1 1/2 Tablespoons grated orange zest
  • 2 Teaspoons orange juice
  • 1/2 Tsp. vanilla extract
  • 1 Cup granulated sugar
  • 1 Tbsp. confectioner's sugar
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • 2 large eggs
  1. PREHEAT oven to 350°F.
  2. BUTTER AND FLOUR a six-cake mini-Bundt pan and TAP OUT excess flour.
  3. PLACE 1 ¼ cup flour into a medium bowl.
  4. ADD 1/2 teaspoon baking powder and 1/4 teaspoon salt.
  5. WHISK to combine ingredients.
  6. SET ASIDE flour mixture.
  7. PLACE 2/3 cup olive oil into a medium bowl.
  8. ADD 1 ½ teaspoon orange zest, 2 tablespoons orange juice, and 1/2 teaspoon vanilla extract.
  9. WHISK to combine ingredients.
  10. CRACK 2 eggs into bowl of an electric mixer.
  11. ADD 1 cup granulated sugar.
  12. BEAT on medium-high speed until completely mixed, about 2 minutes.
  13. REDUCE speed to medium and ADD oil mixture slowly until incorporated.
  14. REDUCE speed to low.
  15. ADD flour mixture and continue to BEAT just until incorporated. Do not overmix.
  16. FILL Bundt cake pans halfway with batter.
  17. PLACE 1 package raspberries into a medium bowl.
  18. ADD 2 tablespoons flour.
  19. TOSS raspberry mixture gently until berries are evenly coated with flour.
  20. DROP 4 to 6 raspberries carefully into each pan. Do not allow berries to touch inside edges of pan.
  21. DIVIDE remaining batter evenly between Bundt cake pans to cover raspberries.
  22. BAKE 17 to 20 minutes or until toothpick inserted into center of cakes comes out clean.
  23. COOL cakes in pan on wire rack 5 minutes.
  24. INVERT cakes onto wire rack to COOL completely.
  25. DUST cakes with confectioners' sugar.
  26. GARNISH cakes with remaining raspberries.
  27. SERVE Mini Olive Oil Bundt Cakes with Fresh Raspberries immediately.
Calories 217.84
Total Fat 13.40 g
Saturated Fat 2.05 g
Cholesterol 35.83 mg
Sodium 244.17 mg
Total Carbohydrates 23.30 g
Dietary Fiber 1.11 g
Protein 2.26 g