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Orange Yogurt Mini-Bundt Cakes

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I know…not just one bundt. But multiple mini bundts! I sometimes can’t help myself! The glaze is torture to look at again. I’ll keep this brief so I can go and bake some more!


As we commenced our second year of our vintage recipe swap, our groups’ fabulous leader, Christianna from Burwell General Store, decided that due to our groups’ growth, it was a good time to divide us into two groups that post on different days of the month. The first group will still be the first Sunday of the month, and the second group will be two weeks later on a Wednesday.

The recipe redo is a sometimes a challenge for me. I look at some of the recipes and wonder in which direction I should go. Occasionally that direction is not clear to me until the day before I have to post. Talk about procrastinating! What’s been interesting is watching the group not taking the recipe literally and really enjoying the freedom to interpret the recipe to our own individual taste.

At this moment in my life, I’m not too crazy about Jell-O.  When I had my surgery last April, I had to eat what seems like pounds of it.  I may be traumatized by last year and my Jell-O diet just a bit.  Will I never eat it again? Who knows? Never say never. For now…it was too soon to explore a recipe made with it. So for this month’s Vintage Recipe Swap…I completely avoided it and just stuck with the theme of orange. I swapped out the cottage cheese with Greek style yogurt and thought about cake! I always seem to find a way to think about a cake.;)

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I love when my mom goes thrifting. She usually finds a little something for all of us and it’s usually brand new! Sometimes she really scores and finds baking things for us. That just puts me in the best mood.
Who doesn’t like someone showing up with cute mini Bundt pans? I LOVE Bundt cakes but have been too cheap to invest in the pans. I figured there’s nothing wrong with a full Bundt cake. Until mom brought me by the pans she got for steal: two pans for less than $3. Well, $2.19 to be exact! Thrifting takes determination and a good eye.;)
As soon as I said I was baking mini-bundts the requests started pouring in! Of course the kids wanted something with chocolate or chocolate chips. I settled on what I was craving and it had to be citrus based.

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I LOVE these delicious and moist mini bundts! The orange flavor is refreshing and the Greek yogurt makes the cake extra moist.

You can make these as 12 mini-bundts, if you don’t happen to have the mini-bundt pans, make one regular size bundt. If you’re a cupcake fan, this recipe will make you 24 fabulous cupcakes!

Orange Yogurt Mini-Bundt Cakes
slightly adapted from Jane’s Sweets and Baking Journal

2 and 2/3 cups All-Purpose flour (I used unbleached)
1/2 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter (2 sticks), softened
1 and 3/4 cups granulated sugar
2 Tbsp. grated orange zest
4 eggs, large
1 cup and 1 Tbsp. plain Greek style yogurt
3 Tbsp. milk
3 Tbsp. freshly squeezed orange juice
1 Tbsp. limoncello (if you do not have any on hand, you can omit)

icing:

1/4 cup orange juice
2 cups powdered sugar
1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Liberally coat with baking spray, or grease and flour 12 mini-bundts (or one 9″ bundt pan or pans for 24 cupcakes).

In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In another small bowl, stir together the yogurt and the milk just until smooth.

Beat together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Be sure to scrape the sides of the bowl periodically.
Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg.

With your mixer on low speed, add in the flour mixture alternately with the yogurt in three additions. Start and end with the flour mixture. Mix just until the batter is incorporated and then increase the speed to medium and mix until the entire mixture is smooth and light (about 2 minutes).

Mix in the orange juice and the limoncello on low speed for about a minute until blended.
Spoon the batter carefully into a pastry bag and pipe evenly into your pan(s); smooth the top of the batter.mixed, no more than 30 seconds

Bake about 15 minutes or until the center of a toothpick inserted in the center emerges clean.Do not wait for the exposed part of the mini-bundts to look golden brown).  If you make cupcakes, the baking time should be about the same and at least an hour for one large bundt cake. Check the time on a large bundt at about 40
minutes. Every oven is different.

Allow the  mini-bundt pans to cool about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. For a  large bundt cake, let it cool completely before inverting onto your serving plate.
In a small bowl, whisk together the orange juice and powdered sugar to make the icing. When the cakes have cooled, drizzle on the icing. ENJOY!

Thanks for stopping by to say HELLO:)Happy Weekend to you all:)

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Comments

  1. Julia says

    March 14, 2012 at 4:33 pm

    I've been excited to see what you came up with. These look great! I see we both ended up ommiting the jell-o, hmmm, that's sort of funny.

    Reply

  5. Kim - Liv Life says

    March 14, 2012 at 5:59 pm

    What a hit these would be in my household!!! We love just about anything orange, and cake version is always a plus. I'm with you on the jello though! Not a big fan. Beautiful little cakes!

    Reply

  8. The Cozy Herbivore says

    March 14, 2012 at 6:56 pm

    These look so elegant! I love the way you drizzled the frosting over the top– spectacular. And what a great idea to use Greek yogurt– I bet these are super moist. Great interpretation of the original recipe!

    Reply

  9. Lizzy says

    March 14, 2012 at 7:10 pm

    Oh, your mom is such a gem!!! She finds the best stuff thrifting 🙂 These mini Bundts look fabulous…especially with that dripping glaze. My gang would love these beauties!

    Reply

  10. Lael Hazan @educatedpalate says

    March 14, 2012 at 8:23 pm

    Wow, I now need to keep an eye out for mini bundt pans, I too have not yet invested in them; unfortunately, I don't think I'm as thrifty as your mom. Lovely photos and story. I understand the difficulty in eating something that one ate to much of previously. I picked pears one summer and it took me at least three years to eat pears again.

    Reply

  13. Toni @ Boulder Locavore says

    March 14, 2012 at 11:01 pm

    Miss you on Sundays Swappie! These are darling! I too love a good find like this and your Mom has the knack! I'm sure you were thrilled as were your dining benefactors. What a sweet counter to Jello! I too have a hospital experience with grape juice that has left it sadly in my youth forever I think. Beautiful dish my friend.

    Reply

  14. Amalia says

    March 14, 2012 at 11:13 pm

    I've wanting to get mini bundt pans for a long time now because everything's so much better personal-sized! These look delicious, I love the citrus flavors, I need to start using more orange in my baking 🙂 And I definitely need to start shopping at thrift stores more often!

    Reply

  18. Paula says

    March 15, 2012 at 12:54 am

    Love that you swapped the original recie out for these cute little bundts! They look wonderful and what a great way to make use of the *steal* your Mom found at the thrift store.

    Reply

  21. S.V. says

    March 15, 2012 at 4:42 am

    Your mom is awesome… I need some mini bundt pans lol. These look so tasty and the flavors sound lovely. My kids would totally ask for something chocolate to. 🙂

    Reply

  24. Tina says

    March 15, 2012 at 8:19 am

    Since I have a definite distaste for jello, I feel that I would have to starve after surgery!
    These cakes are definitely more to my liking. I remember when I had my first citrus yogurt cake-I have been hooked ever since! Your little bundt cakes look like winners-yum!

    Reply

  31. Becky says

    March 16, 2012 at 1:31 am

    I love mini sized desserts, and your orange mini bundt cakes are gorgeous, and bursting with orange flavor. Wish that I had one now:)

    Reply

  32. Jamie says

    March 16, 2012 at 2:40 am

    I had to go the cake route also! I am obsessed with your mini bundt pans though – I'll be sure to put them on my wedding registry…

    Reply

  34. Lisa says

    March 16, 2012 at 5:43 am

    What a fantastic idea to glean from that orange snowflake salad. You and Barb have slayed me with your creations from it! Your mini-bundts are beautiful, and undoubtedly taste as good as they look 🙂 Your photos are scrumptious!

    Reply

  37. EA-The Spicy RD says

    March 16, 2012 at 1:28 pm

    What a great mom , and I love your mini orange bunts!! That jello salad recipe looks just like something my mom makes ( and my grandmother made too!), only they use like jello. So fun looking at old recipes!

    Reply

  41. gayleb says

    March 16, 2012 at 2:37 pm

    These do look good and so cute! I have kids as well, and they always seem to want something chocolate! Have you tried these with any other "kid" flavors?

    Reply

  45. bunkycooks says

    March 17, 2012 at 12:54 pm

    I love baking things in smaller portions. With just two of us in the house, we don't need large cakes. These would be perfect to set a few aside and freeze! The citrus flavors sound refreshing, especially with the Greek yogurt. Thanks for sharing this recipe. 🙂

    Reply

  48. Jamie says

    March 17, 2012 at 4:25 pm

    I love that original salad recipe. Hysterical and so 1960s! And I love your cake rendition of it! Fabulous! And oooh I love mini Bundtlets and have my own pan. Love the orange cakes and I so want to make these now! Adorable. And that glaze adds to the yumminess. Perfect, Lora, perfect!

    Reply

  49. Ambika says

    March 17, 2012 at 9:32 pm

    The bundts look so pretty! I love citrus in cakes and this looks so perfect! I recently made an orange cake and drenced it in orange simple syrup, I can do that with this recipe too!!

    Reply

  50. Alex says

    March 18, 2012 at 5:15 am

    I love mini bundt pans! I just received some for Christmas and they are the cutest things ever! Great idea adding the Greek yogurt!

    Reply

  53. Aunty Pol says

    March 21, 2012 at 1:19 am

    Hi..new reader here . This is similar to a recipe I have for an orange tea bread, and instead of a traditional glaze..while the bread is still warm I use orange marmalade that is warmed in the mircowave..give it a try.

    Waving from Houston

    Reply

  55. Alli Shircliff says

    March 21, 2012 at 3:47 am

    Mini bundt cakes are about the best idea in the world! What a score that your mom found them for $2.19 too 🙂 Such a great spin on the original recipe and I am sure everyone around you liked the idea too!

    Reply

  56. Anonymous says

    March 24, 2012 at 7:05 pm

    I just made my cakes. Thank you very very much, delicious!!! GREAT tip to spoon the batter into a pastry bag and then pipe it into pans. I cut the sugar a bit. Great taste!!! thanks 🙂

    Reply

  58. altermyworld says

    May 21, 2012 at 8:23 pm

    i am so glad i found your blog, i have recently (mothers day) acquired my first bundt cake. i think they are so gorgeous and entirely underrated. I mean really ! With weight conscious society these are a perfect mix as they are not loaded with lots of icing. I can't wait to look all over your blog.
    Happy Baking!
    ANg
    PS i hate jello also!

    Reply

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