Cran-Nut Mini Bundt Cakes

Makes 6
Prep 20 m
Bake 20 - 23 m



  1. 1 of 4 Heat oven to 350 degrees F. Coat six 1-cup mini Bundt cake molds with nonstick cooking spray.
  2. 2 of 4 Mix flour, baking powder, baking soda and salt on piece of waxed paper.
  3. 3 of 4 Beat butter, sugar and vanilla in bowl until fluffy. Beat in eggs, one at a time. Stir in flour mixture alternately with sour cream, just to moisten. Fold in cranberries and pecans. Divide into prepared molds.
  4. 4 of 4 Bake in 350 degrees Foven for 20 to 23 minutes or until wooden pick inserted near center comes out clean. Unmold onto wire racks to cool. Dust with confectioners sugar. Fill centers with cooked cranberries if desired.
Nutrition Information for Cran-Nut Mini Bundt Cakes
Servings Per Recipe: 6
Per Serving: 449 kcal cal., 6 g pro., 58 g carb., 22 g Fat, total, 113 mg chol., 11 g sat. fat, 278 mg sodium
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Printed from 07/18/2019