Its got a doughnut's thick crust, the result of a long bake in the oven in a lightly oiled pan. The inner cake is moist due to the addition of olive oil, yogurt and eggs. Baked in a tiny bundt cake mold, it has a hole in the center and rounded edges so it almost resembles a doughnut in shape.
A high-quality fruity olive oil, some grated orange zest and vanilla give this cake its mild yet alluring flavor.
I scaled down this recipe to 1/4 the original size, and I baked it in my tiny bundt cake molds. 1/4 of the recipe yielded 3 mini cakes, so you could get 12 mini cakes out of the whole recipe.
I enjoyed these cakes with my coffee for breakfast. Sprinkled with a bit of powdered sugar, they were just delightful.
Visit Baked Sunday Mornings to get the recipe and see the other bloggers who cooked this delightful cake! Consider getting the book and baking along with us: Baked Explorations: Classic American Desserts Reinvented
.
. 
Katie, your mini's are adorable!! Perfect breakfast treat...we loved it also. Now I just need that pan! :)
ReplyDeleteVery pretty...and I love the mini choice...when Matt leaves for college in three weeks, I am going mini all the time! Sounds like a good recipe, and festive as well.
ReplyDeleteSuch pretty little cakes...just a perfect individual size. What a fun pan.
ReplyDeleteI love your mini bundt pan! This was great for breakfast and yours looks so pretty!
ReplyDeleteI love your description of the flavors! I have that same mini bundt pan...just love it. =)
ReplyDeleteLOVE the mini size! They look adorable... I didn't make the donut connection, but now that you've mentioned it... yeah! totally :)
ReplyDeleteI love your mini bundt pan! We loved this cake, too.
ReplyDeleteLove that description. Great looking cakes too.
ReplyDeleteOoo mini bundt! I have a serious case of pan envy now! Love your comparison to doughnuts!
ReplyDeleteYou are so right! This cake was very similar to a doughnut, I couldn't quite figure it out until I read you post. Your minis look delicious :)
ReplyDeleteWe cut into the larger bundt cake that I saved and discovered that letting it sit overnight really brought out the orange flavor in the cake. It was even better the second day and we ate it without the sugar or glaze. I like that your mini-bundt pan has different shapes.
ReplyDeletethese are soooo cute!! compared to my dessert disaster, also really delicious :-)!
ReplyDeleteThanks! I definitely think minis are the way to go when you're cooking for yourself. I didn't have anywhere to bring this cake this weekend, so it was nice to think small. In the fall, I'll be able to bake bigger and bring them to work!
ReplyDeleteI just finished baking these -- haven't used my mini-bundt pan in years. I'll be using it more now. The minis are so cute and travel well to the office!
ReplyDeleteThat mini bundt pan is so cute. I didn't have a bundt pan, so I baked the cake in a tube pan. It looks so much more impressive in the bundt pans though.
ReplyDeleteWhat a perfect little bunt! I have that same pan and love it! Doughnut is the perfect comparison.... This was a hit at the office. Can't go wrong with a bundt! Nicely done!
ReplyDelete