Cranberry-Vanilla Mini Bundts

Cranberry-Vanilla Mini Bundts
Cranberry-Vanilla Mini Bundts might be just the main course you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 39g of protein, 155g of fat, and a total of 3322 calories. This recipe serves 1. Head to the store and pick up baking powder, cream cheese, flour, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

1
Bring cranberries, 3 tbsp. juice, and 1/4 cup granulated sugar to a boil in a small saucepan. Reduce heat; simmer mixture, stirring often, until most of berries pop, about 4 minutes.
Ingredients you will need
Granulated SugarGranulated Sugar
CranberriesCranberries
BerriesBerries
JuiceJuice
PopPop
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Sauce PanSauce Pan
2
Let cool 5 minutes. Stir in remaining 3 tbsp. juice and pure in a food processor.
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JuiceJuice
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Food ProcessorFood Processor
3
Let cool completely.
4
Preheat oven to 35
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OvenOven
5
Coat mini Bundt pan with cooking spray.
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Cooking SprayCooking Spray
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Kugelhopf PanKugelhopf Pan
6
Beat butter, 3 oz. cream cheese, and 1 cup plus 2 tbsp. granulated sugar in a bowl with a mixer on medium speed until smooth. Scrape down sides; add eggs, vanilla extract, and salt. Beat on medium until blended, scraping down bowl as needed.
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Granulated SugarGranulated Sugar
Vanilla ExtractVanilla Extract
Cream CheeseCream Cheese
ButterButter
EggEgg
SaltSalt
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BlenderBlender
BowlBowl
7
Whisk together flour and baking powder in a medium bowl. Gradually add flour mixture to batter and beat on low speed just until blended.
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Baking PowderBaking Powder
All Purpose FlourAll Purpose Flour
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WhiskWhisk
BowlBowl
8
Fill each Bundt cup with 2 tbsp. batter. Dot each with 1/2 tbsp. cranberry sauce, then dollop 1 tbsp. batter on top of sauce, leaving some of it exposed. With a toothpick, swirl sauce and batter together.
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SauceSauce
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ToothpicksToothpicks
9
Bake cakes until a toothpick inserted in thickest part comes out clean, about 18 minutes.
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ToothpicksToothpicks
OvenOven
10
Let cool 10 minutes. Invert cakes from pan, using a small spatula if necessary to loosen them. Trim cake edges if you like.
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SpatulaSpatula
Frying PanFrying Pan
11
Beat remaining 2 oz. cream cheese in a bowl with a mixer until smooth.
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Cream CheeseCream Cheese
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BlenderBlender
BowlBowl
12
Add powdered sugar. Slit vanilla bean pod lengthwise and gently scrape out seeds with a small spoon into cream cheese mixture.
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Powdered SugarPowdered Sugar
Cream CheeseCream Cheese
Vanilla BeanVanilla Bean
SeedsSeeds
13
Add 5 tsp. water and beat until smooth and creamy.
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WaterWater
14
Drizzle over slightly warm cakes.
DifficultyExpert
Ready In1 h, 15 m.
Servings1
Health Score33
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