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Mini Orange Bundt Cakes
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Ingredients
- 1 cup Arrowhead Mills Organic Rye Flour
- 1 large egg
- ½ cup sugar
- 1 large cara cara orange zest and juice
- 1 tablespoon vanilla bean paste
- ¼ cup butter melted
- ¼ cup plain greek yogurt
- ¼ cup whole milk
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1 teaspoon baking powder
Glaze
- 1 cup powdered sugar sifted
- 2 tablespoons cara cara orange juice
- 1 tablespoon strawberry syrup optional but delicious
- zest or freeze dried strawberries for topping
Instructions
- In a large bowl, add your sugar and zest.
- Rub your zest and sugar together then add your juice and whisk.
- Add in your other wet ingredients and whisk.
- Fold in your dry ingredients until just combined. Do not over mix!
- Grease your bundt pan and add your batter.
- Bake in a 350F oven for 12-15 minutes or until a tooth pick comes out clean.
- Let the cakes cool completely before adding your glaze, top with extra cara cara orange zest or crushed freeze dried strawberries and enjoy these bright and scrumptious mini bundts!
Notes
Spring flavors are starting to roll in… so why not get a jump on things with these Mini Cara Cara Orange Bundt cakes! Grab your bag of @arrowheadmills rye flour, and let’s get baking!
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