(Mini!) All-In-One Holiday Bundt Cake
I was at a holiday lunch with my work department yesterday and we were having a lovely dessert when all of a sudden my boss reached over and started to stick her fork into my apple-huckleberry crumble. The fork that she had already been eating with! I was so taken aback that I had an immediate physical reaction and yanked the crumble out of her reach (and I might have let out a small shriek). I handed her a clean spoon and she looked at me like I was crazy. I was made fun of, and later checked into a menteal hospital for my overly dramatic reaction, but I somehow still have my job.
Let's get this out there: I'm not much of a food sharer. I don't like the big sushi boat that everyone picks from. I prefer individual cupcakes to big cakes. I rarely eat at buffets. Those bowls of nuts that everyone sticks their fingers in to grab from give me goosebumps. And you will never never NEVER find me within 10 feet of one of those awful chocolate fountains. Ahhh! Why do people feel obligated to stick their fingers, toes, tongues, and dirty forks into the overflowing stream of oily chocolate? Gross.
That's why I think this recipe is a great alternative. Everyone gets their own mini bundt cake. and your tablemates can keep their utensils to themselves. As they should!
(Mini!) All-In-One Holiday Bundt Cake
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon grated nutmeg Pinch salt 1 1/2 teaspoons grated fresh ginger (or 1 teaspoon ginger powder) 1 cup granulated sugar 1/2 cup packed light brown sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 1/4 cups canned unsweetened pumpkin purée 1 large apple, peeled, cored and finely chopped 1 cup cranberries, halved or coarsely chopped 1 cup sliced almonds
Heat oven to 350 degrees with a rack in the center. Butter or spray a mini bundt pan
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger powder, if you’re using it instead of the grated ginger.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the remaining butter and both sugars at medium speed until light and fluffy, 2 or 3 minutes. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla.
Reduce the speed to low and add the pumpkin, apple and grated ginger, if using it. Don’t be concerned if the batter looks curdled. Add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and almonds. Scrape the batter into the pan and smooth the top.
Bake directly on the oven rack for approximately 30 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.
Note: Wrapped well, the cake will keep at room temperature for up to 5 days, at which point it’s good for toasting; or freeze for up to 2 months.
Source: adapted from Baking: From My Home to Yours by Dorie Greenspan
