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Mini Tangerine Bundt Cakes with Champagne Glaze

Let's bake these sweet, citrusy treats.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12 cakes
Author: The Kitchen Prep

Ingredients

  • 1 stick {8 tablespoons} unsalted butter softened {plus extra for greasing pan}
  • ½ cup granulated sugar
  • Zest of 1 tangerine {about 1 teaspoon}
  • 2 eggs
  • 1 teaspoons pure vanilla extract
  • 1 cups cake flour sifted
  • Pinch of salt

For Glaze

  • 1 cup confectioners’ sugar
  • Approximately 2 tablespoons champagne sparkling wine or prosecco
  • {Optional Garnish} Sparkling sugar Sugar pearls

Instructions

  • Preheat the oven to 350 degrees. Prepare your mini-bundt pan by brushing each well with melted butter. Don’t skimp! There’s nothing worse than stubborn cakes.
  • In the bowl of a stand mixer {or using a hand mixer}, beat together the butter and sugar until pale and fluffy. Add in the tangerine zest and mix well.
  • Add the eggs, one at a time, beating well after each addition. {Don’t worry if it looks curdled at this point, it will come together.} Add the vanilla extract. Scrape down the sides of the bowl with a spatula to make sure everything is well incorporated.
  • Slowly mix in the cake flour and salt until just incorporated -- try not to overmix.
  • Spoon* batter into the mini-bundts, filling about ¾ of the way full and bake for about 12-14 minutes or until the cakes are lightly golden or a toothpick inserted comes out clean.
  • When the cakes are ready, remove from the oven and cool for about 5 minutes. Poke the cakes all over using a skewer or toothpick.
  • While the cakes are still warm, pour about 1 tablespoon {or more if needed} of the cake syrup {see recipe below} over the top of each cake. Let it soak in for about 5 minutes or until the liquid is absorbed.
  • Place an inverted cooling rack on top of the pan, then swiftly flip to release cakes onto the rack. {This may take a little tap or two on the countertop for any cakes that are being stubborn, but if you buttered sufficiently they should all pop out.} Let cool completely before glazing.
  • *I found the easiest way to “spoon” the batter in was not to use a spoon at all! Simply fill a zip-top bag with the batter, snip one of the corners, and pipe the batter into each cake mold.
  • For Glaze: In a small bowl combine the ingredients and stir until smooth. If your glaze it too thick, add a bit more liquid until the desired consistency is reached. For best results, try for thicker glaze that will “stick” to your cake.
  • Drizzle or dip cakes to cover with glaze, then place on a cooling rack, allowing the excess to drip off.
  • If desired, sprinkle each cake with sparkling sugar and/or edible sugar pearls while the glaze is still wet. Let glaze set slightly before serving.