A dash of cinnamon in the batter makes these moist beauties extra irresistible.
Serving Size:
8
Active Time:
20 min.
Total Time:
45 min.
Ingredients
- 1¼ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. ground cinnamon
- ¼ tsp. baking soda
- ¼ tsp. salt
- 2 eggs
- 1 tsp. almond extract
- ¾ cup granulated sugar
- ½ cup oil
- ¼ cup orange juice
- ¾ cup sour cream
- 3 Tbs. honey
- ½ tsp. vanilla extract
- Raspberries and mint
Instructions
- Heat oven to 325°F. Coat 12 (⅓ cup capacity) mini Bundt cake molds with baking spray with flour. In medium bowl, combine flour, baking powder, cinnamon, baking soda and salt.
- In large bowl, combine eggs, almond extract, granulated sugar, oil and orange juice. Stir in flour mixture until just combined. Evenly divide batter among Bundt molds. Bake until toothpick inserted near centers comes out clean, about 18 min. Cool in pan 5 min. Transfer from molds to racks; cool completely.
- In bowl, whisk together sour cream, 2 Tbs. honey and vanilla. Drizzle over cakes. Garnish with raspberries and mint.
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