These mini bundt cakes make a very special treat. The olive oil creates a flavorful and moist cake that perfectly complements fresh raspberries. Package up as gifts or serve on a dessert buffet.
- 1 1/4 Cups all-purpose flour
- 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)
- 2 Tablespoons orange juice
- 1 1/2 Teaspoons grated orange zest
- 1/2 Tsp. vanilla extract
- 1 Cup granulated sugar
- 1 Tbsp. confectioner's sugar
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 2 large eggs
Generously butter and flour a 6-cup mini-bundt pan, tapping out excess flour or spray with nonstick cooking spray with flour.
Preheat oven to 350°F.
Whisk together flour, baking powder and salt together in a medium bowl. Whisk together oil, orange juice, orange zest and vanilla in a separate bowl. Beat eggs and sugar in an electric mixer on medium-high speed until fluffy and pale, about 3 minutes. Reduce speed to medium and add oil mixture slowly until incorporated. Reduce speed to low and add flour mixture just until blended.
Divide batter evenly in prepared pan and bake 17 to 20 minutes or until toothpick inserted into center of cakes comes out clean. Let cool in pan on wire rack 5 minutes. Invert to cool completely.
To serve, dust cakes with confectioners' sugar and top with raspberries.