Miniature Bundt Cakes

Updated at: Thu, 17 Aug 2023 09:50:51 GMT

Step 1

Have all the ingredients at room temperature.

Step 2

Position a rack in the lower third of oven and preheat to 375f. Grease and flour the wells of the Bundt pan; tsp out excess flour.

Step 3

Over a sheet of wax paper, sift together flour, baking powder, and salt. Set aside.

Step 4

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, occasionally scraping down the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated.

Step 5

Reduce mixer speed to low and add the flour in three parts, alternating with the milk, and beginning and ending with flour. Beat each addition until incorporated, stopping occasionally to scrape down the sides of the bowl.

Step 6

Spoon 2/3 cup (160ml) of the batter into each prepared well and spread the batter until the sides are higher than the middle. Bake until the cakes are lightly golden and a toothpick inserted between the edge and the center comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 15 minutes.

Step 7

Using a serrated knife, gently saw off any portion the the cakes that rose above the edge of the pan. Tsp the pan gently on a work surface to loosen the cakes. Place a wire rack over the top of the pan, invert the pan over the rack and lift off the pan. Let the cakes cool completely, 1 to 2 hours. Dust with confectioner’s sugar just before serving.

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