Sometimes a gift you would like for yourself is really in disguise as a gift for others. I have had my eye on these miniature Bundt pans and finally treated myself to a set after the holidays. I thought these would be great to use when you want to give a small treat to friends, co-workers and neighbors. Sometimes a large cake is way too overwhelming. But a miniature cake is just right.
I whipped up a batch (12) Miniature Pumpkin-Spice Cakes this morning. They were featured in the October 2014 Victoria Magazine in the Cooking and Entertaining section (Page 36) with the actual recipe in the Recipe Index on page 89.
I could not find the recipe on-line but here is a link to the magazine: http://www.victoriamag.com
Miniature Pumpkin-Spice Cakes
Nutmeg, cinnamon, and ginger mingle with pumpkin and vanilla to fill each tasty bite, kept moist during baking thanks to dollops of Greek yogurt in the batter. Serve this classic dessert with a fine dusting of confectioners’ sugar.
1 cup vegetable oil
1 ½ cups granulated sugar
1 cup brown sugar, well packed
3 large eggs
1 (14-oz) can pumpkin puree
1 ½ teaspoons vanilla extract
¾ cup Greek yogurt
3 ½ cups sifted cake flour
1 tsp baking powder
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp salt
1 tsp pumpkin-pie spice
1 tsp ground ginger
½ tsp baking soda
Garnish: Sifted confectioners’ sugar
Preheat oven to 350 degrees. Generously spray 2 (6-well) miniature Bundt pans with baking spray with flour; set aside.
In a medium bowl and using a mixer at medium speed, blend vegetable oil, granulated sugar, brown sugar, and eggs until combined. Add pumpkin puree, vanilla extract, and yogurt, beating to combine.
In a separate medium bowl, whisk together cake flour, baking powder, nutmeg, cinnamon, salt, pumpkin-pie spice, ginger, and baking soda. Add flour mixture to pumpkin mixture, and beat until batter is smooth. Divide batter among wells of pans.
Bake for about 30 minutes, or until a wooden pick inserted near centers of cakes comes out clean.
Remove from oven, and let cool in pans for 10 minutes. Transfer cakes to a wire rack, and let cool completely. Garnish with confectioners’ sugar, if desired. Cakes can be stored, at room temperature, in an airtight container for up to 5 days.