Mini Bundt Cakes with Fresh Raspberries
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.
Prep Time:
20 minutes
Cook Time:
17 to 20 minutes
Serves:
12
Perfect for:
Dairy Free
Bookclub Bites
Mothers Day
Ingredients
- 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
Directions
- PREHEAT oven to 350°F.
- BUTTER AND FLOUR a six-cake mini-Bundt pan and TAP OUT excess flour.
- PLACE 1 ¼ cup flour into a medium bowl.
- ADD 1/2 teaspoon baking powder and 1/4 teaspoon salt.
- WHISK to combine ingredients.
- SET ASIDE flour mixture.
- PLACE 2/3 cup olive oil into a medium bowl.
- ADD 1 ½ teaspoon orange zest, 2 tablespoons orange juice, and 1/2 teaspoon vanilla extract.
- WHISK to combine ingredients.
- CRACK 2 eggs into bowl of an electric mixer.
- ADD 1 cup granulated sugar.
- BEAT on medium-high speed until completely mixed, about 2 minutes.
- REDUCE speed to medium and ADD oil mixture slowly until incorporated.
- REDUCE speed to low.
- ADD flour mixture and continue to BEAT just until incorporated. Do not overmix.
- FILL Bundt cake pans halfway with batter.
- PLACE 1 package raspberries into a medium bowl.
- ADD 2 tablespoons flour.
- TOSS raspberry mixture gently until berries are evenly coated with flour.
- DROP 4 to 6 raspberries carefully into each pan. Do not allow berries to touch inside edges of pan.
- DIVIDE remaining batter evenly between Bundt cake pans to cover raspberries.
- BAKE 17 to 20 minutes or until toothpick inserted into center of cakes comes out clean.
- COOL cakes in pan on wire rack 5 minutes.
- INVERT cakes onto wire rack to COOL completely.
- DUST cakes with confectioners' sugar.
- GARNISH cakes with remaining raspberries.
- SERVE Mini Olive Oil Bundt Cakes with Fresh Raspberries immediately.
