I’ve been doing that hyperfixating thing I do and continue to experiment with bundt cakes. this time it’s because I bought a pan that makes 12 itty bitty ones. Perfect size for sharing with friends. It is a Nordicware “brownie bite” pan. The recipe below has only been tested in that type of pan.
Here’s my complaint though: what’s so great about the full size bundts I have made is the great almost crunchy outer crust they get. And my sense is that the crust develops because that outer layer of batter spends an hour in contact with hot metal. The tiny bundts bake in 15 minutes – and they’re only every fluffy and spongy. HOWEVER. I have a work-around.
This recipe is adapted from Smitten Kitchen, which is in turn adapted from Barefoot Contessa.
Turn on oven to 350. Put your pan in the oven as it heats. Don’t grease the pan or anything, just pop it straight in, empty.
Put the zest of two oranges in your mixer bowl and rub a cup of sugar through it so that the oils are released and the sugar and zest are fully mixed together. Cream a stick of butter into this sugar mix.
Juice one orange. put about 1/8 c OJ in a bowl with a 1/4 cup plus 2 tablespoons full fat plain yogurt, 2 eggs, and a splash of vanilla.
In another bowl, weigh out 195 g (about a cup and a half) of flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt.
Add the wet ingredients to the creamed butter and mix until combined. Add dry ingredients in 2 stages, turning mixer on slowly so as not to end up in a cloud of flour. Mix thoroughly. Add half a bag of the tiny chocolate chips.
Remove your now-hot pan from the oven. Spray it quickly with baking spray. I am sure that there is some compelling reason that this is a bad idea, but I don’t know what it is. Spoon batter into pan, filling each cup about 2/3 of the way. Put in the oven for 15 minutes. My oven is uneven, so I have to rotate the pan halfway through the bake time.
(This amount of batter will make 18 – so a pan and a half. Once I flip the cakes out, I just respray and refill, working quickly while the pan is still hot. Seems to work fine.)
While the cakes are baking, put the rest of your OJ – which in my case was about a 1/4 cup – in a small saucepan with 1/4 cup sugar. Cook until sugar is dissolved.
When the cakes are done, invert them onto a wire rack. While hot, drizzle and brush with the syrup. Once cool, make a ganache and dollop some on the top of each.
I’ve made these both starting with a cold pan and starting with a hot pan. While they taste nice both ways, the author, along with both Reviewer 1 and Reviewer 2, felt that they were significantly improved with the crustier edge that seems to come from baking in a hot pan.