Maybe it’s just me, but it seems like a kitchen just isn’t complete without a KitchenAid Stand Mixer, beautifully placed on the countertop.
For years I’ve obsessed over this mixer, waiting and waiting for the perfect sale, and that day finally came on Black Friday, this past November! I’m not normally one to go down the rabbit hole of click bate sponsored ads, but that day all roads lead to the Macy’s Black Friday sale, where I came across a deal for the 5 QT KitchenAid Stand Mixer with glass bowl, originally $359, on sale for $179. I mean, it was like it was meant to be! I’ll admit, I was a little upset when I received the confirmation email and saw that my delivery would be delayed, but hey I had already waited for years, what was another 2 months!? And now that my mixer has finally arrived I decided to take it for an inaugural spin and whip up these tasty little Citrus Olive Oil Mini Bundt Cakes!
Citrus Olive Oil Mini Bundt Cakes
Servings: 8mini cakes
Author: Sheena Marie
2eggs at room temperature
About 1 1/2 cups11 ounces sugar
1cupgood quality olive oil
Zest of 2 orangesor citrus fruits of your choice, plus more for garnish
2tbsptangerine or orange juice
1 1/2cups6 ounces flour
Heat the oven to 350 degrees. Spray mini bundt cake pan with olive oil cooking spray.
In the bowl of a stand mixer, using the whisk attachment, beat the eggs and sugar together until pale and thick, for about 4 minutes.
In a separate bowl, combine the milk, olive oil, and citrus zest and freshly squeezed orange juice. With the mixer running, slowly add to the egg mixture, scraping the edges of the bowl, while mixing to make sure all of the ingredients are incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. On low speed, slowly add the dry ingredients to the egg mixture, scraping the bowl once again, while mixing, to make sure the dry ingredients are fully incorporated.
Spoon the batter into the lightly greased mini bundt tins, filling each mold about three-fourths of the way full. Bake the cakes until a toothpick inserted in the center comes out clean, 18 to 24 minutes.
Cool the cakes completely, on a baking rack, then lightly dust powdered sugar and sprinkle over extra citrus zest over the tops of the mini bundt cakes.