No baking with Carla this week. Sigh. Yesterday was a holiday, she was off school and had other plans and I…well, I’ve been very sick with stomach flu all weekend. Yes, again! This has been a very unlucky season for me. So today, feeling a bit better, I decided to cheer myself up with these mini bundts. Oh well, you really don’t need an excuse to make these mini bundts! They are fantastic, they are feather light and they taste like heaven, thanks to the wonderful addition of cream in the dough.
Carla would love these mini bundts so for me it was a little bit like having my weekly time with her. I will anyway pass this recipe to her. Super easy, super yummy, super quick….even quicker to finish! They are great as afternoon snack for kids. You can top them with caramel sauce, chocolate glaze or any other glaze you prefer because the dough really fits with any flavor!
And if you don’t have kids, don’t feel left out: add a tablespoon of rum or any other liqueur that you like and this will become a grown ups snack.
[By the way, have noticed that the word “caramel” is in the title of this recipe, yet again? I told you I am going through a caramel cravings phase.]
Creamy mini bundts with caramel sauce
150 gr (5.3 oz or 3/4 cup) sugar
160 gr (5.65 oz or 1 ¼ cup) all-purpose flour
160 ml (5.4 fl oz) whipping cream
7 gr (1 ½ tsp) baking powder
5 ml (1 tsp) vanilla extract
1 pinch of salt
caramel sauce (or other glaze)
Preheat the oven to 350F degrees.
Put the eggs and the sugar in the bowl of an electric mixer and beat on medium to high speed for several minutes, until the mixture becomes very voluminous and fluffy. Mixing at relatively high speed and for several minutes allows the air to enter into the mixture, giving the dough volume and softness.
Once the mixture has gained volume, slowly add the cream, the salt and the vanilla extract. Finally, slowly add the flour and the baking powder.
Beat well until all the ingredients are well incorporated and then pour the dough into 4 or 6 mini bundt molds (you can make one normal sized bundt like in the original recipe if you like).
Bake for about 20-25 minutes (depending on how much dough you put in each mold).
When the bundts are cooked, let them cool on a cooling rack.
Once cooled, unmold the mini bundts and pour caramel sauce on them.
Have a sweet day!
Source: Adapted from Torte al Cioccolato