These satsuma-infused mini Bundts are sweet, satisfying desserts.
Mini Satsuma Vanilla Bundt Cakes
Yields: 6 Mini Bundt Cakes
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 egg yolk
- 2 teaspoons satsuma zest (from about 2 satsumas)
- 2 teaspoons vanilla bean paste
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ⅓ cup sour cream
- Satsuma Glaze (recipe follows)
- Garnish: satsuma zest
- 1½ cups confectioners’ sugar
- 3 tablespoons fresh satsuma juice
- Preheat oven to 350°.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition. Stir in zest and vanilla bean paste.
- In a medium bowl, sift together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
- Spray a 6-well mini Bundt pan with baking spray with flour. Spoon batter into prepared wells.
- Bake until a wooden pick inserted near center comes out clean, 15 to 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Place wire rack over a sheet of parchment paper. Pour Satsuma Glaze over cooled cakes. Garnish with zest, if desired.
- In a small bowl, whisk together confectioners’ sugar and satsuma juice until smooth. Use immediately.