I love a good spice cake. With a nice, big hot cup of coffee. Eating my cake in silence in the kitchen or with soft music on in the background while the kids are at school. Baking is where I retreat. I always gain a sense of calm and I love that you’re creating something. Something that’s sure to be devoured within minutes.
Because of the last bundt baking group I was in, I quickly fell in love with baking bundt cakes. Each one is unique. Each one is different. And I won’t say how many bundt pans I own now but my mini bundt pan has to be my absolute favorite. There’s something so elegant and charming about the mini ones. I love them so much.
This month, with #BundtBakers, we’re baking spice cakes. Cardamom is becoming one of my favorite spices to bake with. I love the earthy, minty like scent. And I fell in love with cardamom + orange after baking these cookies.
And I added some thyme because I love the smell, the freshness and what it adds to cake.
I really loved all of the flavors in these mini bundt cakes. It was actually very subtle and delicious and, like I said earlier, perfect with my coffee. I hope you give this Orange Cardamom bundt cake a try!
Orange Cardamom Mini Bundt Cakes
- 1 1/2 cups all-purpose flour plus more for dusting the pan if needed
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1 tablespoon fresh thyme leaves only
- 1 tablespoon orange zest or zest from one orange
- 1 cup unsweetened applesauce or puréed peeled apples in a food processor
- 2 large eggs lightly beaten
- 1/4 cup vegetable oil
- 1/2 stick unsalted butter melted
- confectioners' sugar for dusting
- Preheat the oven to 375°. Spray your mini bundt pan with non-stick baking spray. Using a large mixing bowl, whisk together the flour with the granulated sugar, baking soda, cinnamon, cardamom, ground cloves, fresh thyme and orange zest. Set aside.
- In a separate large mixing bowl, whisk together the applesauce, eggs, oil and melted butter. Add the flour mixture into the applesauce mixture and stir until evenly combined.
- Pour the batter into the prepared wells of the mini bundt pan and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for at least 15-20 minutes. When cooled, use a fork if needed to loosen the outer edges of each mini bundt and place a serving plate or wire rack on top of the pan and invert it onto the plate or wire rack. Dust with confectioners' sugar and enjoy.
Many of you have asked how I release my bundt cakes from the bundt pan, as this can be a a problem for some. Here’s what I do, as stated above, and with some photos: First of all, you simply must spray your bundt pan with non-stick baking spray and, if you want added insurance, lightly scatter some flour in the bundt pan as well and knock out any excess (use cocoa powder if baking a chocolate bundt). If you skip spraying the bundt pan with non-stick spray (I prefer this over greasing), I cannot guarantee your bundt cake will come out well and in one piece.
After the baking is finished and you remove the bundt cake from the oven, allow the cake to cool for at least 15-20 minutes. Then, if needed, loosen the outer edges of the cake with a fork and then simply place your wire rack (I use a round one for regular sized bundt cakes) on top of your cooled bundt pan.
Flip over and knock on the bottom of the pan to help any cakes that still might be there and gently lift up the bundt pan. Your large bundt, or mini bundts, should come out perfectly.
This month we’re celebrating spice bundt cakes and the lovely Deepti from Baking Yummies is hosting today! Thank you, Deepti! So, make sure you take a look at all of the other fabulous *spice* bundts we have today. Enjoy!
- Cinnamon Roll Bundt Cake by Tara at Noshing With The Nolands
- Fresh Apple Cake by Lauren at Sew You Think You Can Cook
- Sweet Potato Pound Cake by Renee at Magnolia Days
- Rum & Ginger Grapefruit Cake by Kelly at Passion Kneaded
- Apple Cinnamon Bundt Cake by Kathya at Basic N Delicious
- Spiced Applesauce Bundt Cake with Brown Sugar Rum Glaze by Lauren at From Gate to Plate
- Saffron and Tahitian Vanilla Infused Cream Bundt Cake by Laura at The Spiced Life
- Honey and Beer Spiced Bundt Cake by Felice at All That’s Left Are The Crumbs
- Saffron Vanilla Bean and Orange Mini Bundt Cake by Deepti at Bakingyummies
- Peach and Spiced Tea Bundt Cake by Stacy at Food Lust People Love
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email to Stacy at firstname.lastname@example.org or ask to join our private Facebook group. This is a purely administrative group. All recipes and photographs can be found on our individual blogs or our Pinterest board.