I probably should explain myself and the lack of posts in the past week. I apologize for the silence. Things have been pretty busy behind the scenes, here at Crunchy Creamy Sweet. New projects and fun events are being planned. Lots of great recipes and surprises coming your way, so stay tuned.
When these little bundt cakes came out of the oven and then out of their pan, I was so excited I shared a photo of them on facebook. They were so adorable! I couldn’t believe how easily they came out of the pan. If you ever tried to make a bundt cake you know how stressful it can be. Will it come out in one piece? Will it stick to the pan? Will it have holes or missing pieces?
But these mini bundt cakes were perfect.
Grapefruit is the new star in the citrus family and according to Bon Appetit’s article on food trends for 2013, rightly so. By the way, so are blondies and Sriracha ( I have become totally obsessed with this sauce ).
So if you are looking for a way to enjoy grapefruit this season or simply have tons of it sitting on your counter staring at you and begging to be turned into something delicious – make these little bundt cakes.
You can use this recipe to make one large 10-cup bundt cake or 10 mini bundt cakes. I used my standard recipe for buttermilk bundt cake. It’s my very favorite to date. It makes a 10-cup bundt but this time I used this Mini Bundt Cake Pan from Nordic Ware and still have leftover for 4 more mini bundts (I baked it in regular size bundt pan and got a great bundt cake but not as tall as you would using the whole recipe). I will be posting a recipe scaled down to exactly 6 mini bundt cakes soon.