This week’s Tuesdays with Dorie recipe is from Dorie Greenspan’s Baking with Dorie and is a magnificent Swirled, Spiced Sour Cream Bundt Cake and since I don’t own a full-sized bundt pan, I OBVIOUSLY minified this one.
I DO own a couple of mini bundt pans and chose this 12-cavity pan (<affiliate link) to use with half the batter. I guessed correctly-ish – I could have actually made 1/3 of the batter (dividing by the amount of eggs) and the batter might have fit better into the cavities – there was a bit of overflow but luckily I had greased the pan well and the mini bundts popped out with no stickage!
(The reason I didn’t make 1/3 of the recipe, dividing by number of eggs, is because I had leftover egg whites AND yolks from other baking projects and know how much each weighs so used weight to determine 1 1/2 eggs).
The recipe is a spiced sour cream bundt batter into which you swirl a mixture of chopped chocolate, nuts, sugar and cinnamon. In the small cavities of the mini-sized bundt, the “swirl” was a bit hard to do but I managed a *tiny* swirl in each bundt. The batter is very thick (or mine was) and working in the small tins really was a bit finicky but I loved the result of the tiny bundts!
Is a bundt my favourite cake? No. Are these adorable? Yes! Were they tasty? Yeah, they were ok. I served them warm with a scoop of vanilla ice cream which was nice (my cake was a little dry – maybe I overbaked them – 25 minutes?). The rest of these were also appreciated by neighbours.
My question, though, is:
If HALVE the recipe serves 12 comfortably, how many would the full recipe make?
(now if this type of question had been in my maths books, I might have been more interested LOL!).
Get the recipe for Swirled, Spiced Sour Cream Bundt Cake on p 105 of Baking with Dorie.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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These actually rank amongst my favourite Bundt cakes!
They sort of reminded me of some strange cross between a Bundt and a Cannelle. Maybe it was the nice crusty exterior and soft inner.
Anyway, a perfect treat. I actually paired with a wee dram of Alberta Berbon (nee Bourbon) and it was most pleasant. 🙂
Oh, I love the idea of little bundt cakes and yours are so cute. And powdered sugar on the top of things is always a favorite, it just looks so elegantly pretty. Also, it is such a nice thing that you note all your special calculations, etc., as I write them in my book with your name so I can do those when I make mini versions. Thank you for that each week, really appreciative of the time you take to do that for us all. Lovely photos as always.
Cute!
The math question 😂. Glad you were able to make these small and enjoy them!!
how cute are these? and yes, sign me up for the class on cake math– hahaha!
Love how cute these are!! I made this cake for a family party and we loved it! Was wondering if next time I should use my mini bundt cake pan 🙂
So cute! I’ll leave the math to you though!
I always love your minis. I am thinking of doing the same.
Love your tiny bundts!
Love the minified version. My cake was not dry so maybe over baked? Ice cream is always a welcome accompaniment.