These tiny little cranberry bundt cakes drizzled with a sweet tart lemon glaze are almost too cute to eat. Almost. Actually, not at all. I just ate four and have no qualms about going back for more.
Bite-size Cranberry Bundt Cakes with a Tart Lemon Glaze
Sometimes I wonder why we relegate all things cranberry to the weeks between Thanksgiving and Christmas. Every December, coffee shops, bakeries, and restaurants proudly offer at least one cranberry something in their bakery case or on their menu. But, try and find a cranberry scone in February, and you're out of luck.
What, exactly, makes Cranberries holiday food?
Because they're red?
The same is true for buying fresh cranberries in most grocery stores. Starting a few weeks before Thanksgiving, produce sections across the country stock piles of fresh cranberries. But, try to purchase a bag in March and you're probably going to come up empty handed.
This year, I'm stocking up. I love cranberry muffins, scones, pancakes, and cake. I see no reason why cranberry sauce and cranberry relish should only be made once a year to accompany turkey.
Short aside: Have you ever tried cranberry sauce with roast chicken? The other night, my daughters rummaged around in the refrigerator for cranberry sauce leftover from Thanksgiving so they could eat it with the Roast Chicken I'd cooked for dinner and I wondered why this combination isn't a regular occurrence around our house.
Also, I see no reason why a cranberry muffin or scone wouldn't be lovely in June.
These mini cranberry bundt cakes are perfect holiday treats. But, I like to make them year-round.
I just can't get over how cute these little cranberry cakes are. Several weeks ago I discovered this Mini-Budnt Pan (adorably called a "charms" pan) and ordered it immediately because, well... look at it.
These mini cranberry cakes were the first thing I made in my new charms pan. I've made a gazillion batches since then. One of the best things about mini bundt cakes is how perfect they are for dinner parties or holiday get togethers.
I would never consider not serving dessert at a dinner party or big holiday meal. But after a big meal, no one is really actually hungry. So, it might be impressive to serve up a gorgeous layer cake (I'm not above it), but no one is going to eat more than a few bites.
This past Thanksgiving, I put these mini Cranberry Bundt Cakes and slices of Mini Lemon Ricotta Loaves right beside the pies and they were a perfect addition. They allowed all of us to feast on several different desserts, while only taking a bite or two of each.
So, if you don't have one already, go get yourself a mini-bunt pan and get to baking these adorable little sweet and tart cranberry cakes. Year round, of course.
More holiday recipes:
- Mini Chocolate Peppermint Cupcakes
- Individual Almond Cakes with Cranberry Sauce
- Mini Ginger Snaps with Sorghum and Brown Sugar
- Perfect Profiteroles
- Wine Poached Pear and Almond Tart
- Mini Butterscotch Eclairs
- Eggnog Pots de Creme
- Cranberry Pineapple Upside Down Cakes
- Lemon Ricotta Olive Oil Loaves
- 11 Favorite Christmas Cookie Recipes
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
For the Mini Cranberry Bundt Cakes:
- 1 cup frozen cranberries
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking powder
- 1 teaspoon ground nutmeg
- ¾ teaspoon table salt (1 ¼ teaspoon kosher salt)
- 3 tablespoon unsalted butter, melted and cooled to room temperature
- 1 tablespoon vegetable oil
- ½ cup granulated sugar
- 2 tablespoon brown sugar
- 1 large egg, at room temperature
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- ⅔ cup full fat unsweetened, plain yogurt (preferably Greek yogurt)
For the Lemon Glaze:
Make the Mini Cranberry Bundt Cakes:
- Preheat the oven to 375 and spray a mini-bundt pan with non-stick spray. (Even if your pan has a non-stick coating, spray it with baking spray.)
- Add the frozen cranberries to a food processor and pulse until the berries are broken up into small pieces.
- Add the flour, cornstarch, baking powder, nutmeg, and salt to a bowl. Stir with a wire whisk to combine.
- In a separate bowl, add the butter, vegetable oil, granulated sugar, brown sugar, egg, and lemon zest. Whisk vigorously for 20-30 seconds to combine.
- Stir the vanilla extract into the yogurt and add it to the butter-sugar mixture in two additions, alternating with the flour: flour, yogurt, flour, yogurt, flour.
- Stir in the chopped cranberries.
- Add a heaping teaspoon of cake batter to each cavity in your mini bundt pan, filling each cavity nearly to the top.
- Bake in preheated oven for 13 minutes, until a toothpick inserted in one of the cake comes out with no evidence of raw batter.
- Immediately upon removing the cakes from the oven, flip them out onto a wire rack. Allow to cool completely before drizzling with lemon glaze.
Make the lemon glaze:
- Add all the glaze ingredients to a bowl and whisk to combine. Whisk gently at first until all the powdered sugar is moistened, then whisk more vigorously until completely smooth. Keep covered until ready to use.
- Store the mini bundt cakes in an air-tight container at room temperature for up to 3 days. Unglazed cakes can be frozen for up to two months. Make sure to freeze in a single layer so that the cakes don't stick together.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g