These mini Bundt cakes are a delightful treat that balances earthy sweet potato with bright citrus notes. The batter is incredibly moist, thanks to the puree, while currants add little bursts of chewy sweetness. Tossed in a cinnamon-sugar coating while warm, they offer a perfect crunch and aromatic spice. Ideal for breakfast, brunch, or an afternoon snack, these individual cakes are easy to portion and share. They come together quickly with pantry staples, making them a reliable recipe for spontaneous baking sessions. Serve them plain or with a side of coffee to highlight the warm cinnamon flavors.
Sweet Potato-Currant Mini Bundt Cakes
Description
These mini Bundt cakes are a delightful treat that balances earthy sweet potato with bright citrus notes. The batter is incredibly moist, thanks to the puree, while currants add little bursts of chewy sweetness. Tossed in a cinnamon-sugar coating while warm, they offer a perfect crunch and aromatic spice. Ideal for breakfast, brunch, or an afternoon snack, these individual cakes are easy to portion and share. They come together quickly with pantry staples, making them a reliable recipe for spontaneous baking sessions. Serve them plain or with a side of coffee to highlight the warm cinnamon flavors.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Spray 9 mini-bundt cups with non-stick vegetable spray.
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Remove peel from oranges in large strips, avoiding the white pith.
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Finely chop the orange peel in a food processor along with the currants.
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In a large bowl, combine the chopped peel and currants with juice from the oranges, sweet potato puree, milk, and egg substitute. Stir until smooth.
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In a separate bowl, sift together cake flour, 1 cup sugar, baking soda, salt, and ground cinnamon.
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Quickly stir the sweet potato mixture into the dry ingredients until just combined. Do not overmix.
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Divide the batter evenly among the prepared mini-bundt cups.
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Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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Let cakes cool in the pan for 5 minutes.
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Remove cakes to a wire rack to cool further.
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While cakes are cooling, combine the remaining 1/3 cup sugar and additional cinnamon in a shallow dish.
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Roll the warm cakes in the cinnamon-sugar mixture until evenly coated.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 13.7kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 0.7g3%
- Sugars 2.6g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use unsweetened applesauce or mashed ripe bananas as a substitute for the sweet potato puree if needed, though the flavor profile will change slightly.
Ensure the sweet potato puree is smooth and free of lumps for the best texture. You can make this by baking or boiling sweet potatoes and mashing them thoroughly, or using canned puree.
For a richer flavor, soak the currants in warm water or orange juice for 10 minutes before adding them to the batter, then drain well.
Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat briefly in the microwave before serving.
Mini-bundt pans can be found in most cookware stores. If unavailable, standard muffin tins can be used, but adjust baking time to 15-18 minutes.
