Snickerdoodle mini bundt cakes

This was another cute little cake I wanted to try for our church's English Tea.

Snickerdoodle Mini Bundt Cakes

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon nutmeg (fresh please, not already ground)
1 cup butter, softened
2 cups sugar
5 eggs, room temperature
1 teaspoon vanilla
1-1/4 cup buttermilk


8 tablespoons butter, melted
1 cup sugar
1 teaspoon cinnamon


Preheat your oven to 325 degrees. Prepare your 2 mini bundt pans with cake release. Set aside.

Shit together the flour, baking powder, salt, and nutmeg. Set aside.

In your mixer cream 2 cups of sugar and butter until light and fluffy. Add the eggs, one at a time, followed by the vanilla.

Add the dry ingredients alternating with the buttermilk. Mix until fully incorporated. Divide between your prepared pan and cook for 15-20 minutes. Use a cake tester or tooth pick to test for doneness.

When the cakes are done remove the cakes from the pan while they are hot. Brush with butter and roll in 1 cup of sugar mixed with 1 teaspoon of cinnamon.

Allow the cakes to cool completely on a wire rack.

Lemon Blueberry Mini Bundt Cakes

While looking on Pinterest for ideas for our Bake Shoppe/sale, I spotted this idea.  I really love the combination of Lemon and Blueberry, then add a glaze and well I had to make it.


10 Tbs butter (room temperature)
2 cups sugar
4 eggs (room temperature)
1 tsp vanilla
2 ¼ cups all-purpose flour
2 ¼ tsp baking powder
½ tsp salt
1 ¼ cup whole milk
½ cup plain greek yogurt
2 tbs lemon juice
2 tbs lemon zest
¾ cup blueberries (fresh or frozen, from my baking experience fresh does work best)

Glaze
2 cups powdered sugar
2-3 Tbs Lemon Juice

Pan:  You will need two 6 cavity mini bundt pans.

Preheat oven to 350 degrees.

In your mixer combine butter and sugar. Let mix until light and fluffy.

Add in eggs and vanilla. Mix until completely combined.

In a separate bowl whisk together flour, baking powder and salt.

In another small bowl combine milk, yogurt, lemon juice, and lemon zest.

Add 1/3 of milk mixture to the standing mixer (with sugar and butter). Let completely combine.

Add ½ of dry ingredients to the standing mixer. Let completely combine.

Add half of the remaining milk mixture. Mix completely. Add remaining dry ingredients. Mix completely. Add remaining dry ingredients. Mix completely.

Toss fresh or frozen berries with flour. Add dusted berries into the batter. Fold berries into the batter being very gentle.

Prepare your mini bundt pans with cake release.

Pour batter into prepared pan.

For mini bundt cakes bake about 15 to 20 minutes.

Test for doneness by inserting a toothpick into the middle of the cakes.

Let cakes cool for 2 to 3 minutes in the pan then turn out onto a cooling rack.  Allow cakes to completely cool.

To make the glaze, combine powdered sugar and lemon juice. Start with adding just 2 Tbs of lemon juice and slowly add more to get looser consistency.

Drizzle over the completely cooled cakes.

Mini Pineapple Upside Down Cakes

These I have made for a few Alpha Course Dinners.  They are a fabulous little dessert and super easy to make.

The recipe below make 6 cakes, that are baked in a Jumbo Muffin Pan.  You can easily double it if you have two Jumbo Muffin Pans.

2 eggs
2/3 cup granulated sugar
4 tbs pineapple juice
2/3 cup flour
1 tsp baking powder
1/4 tsp salt

Topping
1/4 cup unsalted butter
2/3 cup brown sugar
1 can pineapple rings
6 Marachino Cherries

Preheat oven to 350 and spray a JUMBO muffin pan with cooking spray.  In a mixing bowl beat eggs, sugar and pineapple juice for two minutes.  In another bowl, sift the flour, baking powder and salt.  Add to the wet ingredients and beat on medium for 2 more minutes.

In a small sauce pan, melt the butter and then add brown sugar.  Whisk for one minute.  Spoon a layer of the brown sugar mix into the bottom of each muffin tin, then place a pineapple ring.  Add one cherry into the middle of the pineapple ring.  Spoon cake mix evenly over the pineapple ring and cherry.  Bake for 20 to 25 minutes.

Let cool in pan for about 3 minutes.  Run an offset spatula around the edges.

Place a wire cooling rack on top and quickly flip the pan over and place on a cookie sheet to catch the dripping sugar mixture.

Key Lime Bundt Cakes

These are just amazing!

4 oz  cream cheese
½ cup granulated sugar
½ cup  Greek-style yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 teaspoons vanilla extract
2 eggs
1 cup  all purpose flour
1 tablespoon cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

Glaze
½ cup confectioners’ sugar
1 ½ teaspoons lime juice
Lime zest


For the bundt cakes: Preheat the oven to 350°F. Grease a 6 cavity mini bundt pan with cake release

In a large bowl, use electric beaters to beat the cream cheese and sugar together until smooth and creamy. Add the yogurt, lime zest, lime juice and vanilla extract, and beat until well combined. Beat in the eggs one at a time.

Sift in the flour, cornstarch, baking powder and baking soda, and salt.  Add the dry ingredients into the wet ingredients.  Transfer the batter to the prepared mini bundt pan, filling the cavities approximately three-quarters of the way up.

Bake for 15 to 18 minutes, or until the tops are dry and a skewer comes out clean.  Let the bundt cakes cool on the pan for 5 minutes before transferring to a cooling rack.

Allow the cakes to cool completely before glazing.

For the glaze: Sift the confectioners’ sugar into a medium-sized bowl. Add the lime juice and zest, and whisk until completely combined. If the glaze appears to be too thin, sift in some more sugar.

Spoon the glaze over the top of the cooled bundt cakes.

Store the bundt cakes in an airtight container.