Orange and Yogurt Mini Bundt Cakes

Orange season in Tunisia is our favorite time of the year. And in my kitchen, oranges will find their way into a lot more than my husband’s morning tall glass. This is one of these treats where oranges stand in the spotlight! Orange and Yogurt Mini Bundt Cakes! Soft, super duper moist, tangy and sweet at the same time.

There are four ingredients in this recipe that work together to achieve greatness. And greatness is what we want in dessert! Right?

Oranges - juice, zest and slices… Every part of these beautiful oranges go into the batter. So there is no missing the presence of stardom!

Yogurt - cakes that use yogurt are always delightful. Every bite is ultra moist and light!

Whole wheat flour - added nuttiness to these mini bundt cakes! I look for whole wheat flour with added grains and cereals. This lifts the flavor to a whole new level of warmth and will even give each bite an almost hidden crunch!

Brown sugar - the darker, the better. Brown sugar adds a certain depth to desserts. There is a smokier and malty trait to brown sugar that just explodes!

And when I can get my hands on blood oranges, I used them as much as I can! The beauty of their color lends extra eye candy. These orange and yogurt mini bundt cakes are gorgeous! Picture perfect!

Yield: 12 Mini Bundt Cakes

Orange and Yogurt Mini Bundt Cakes

Orange slices top these beautiful and super moist mini bundt cakes.. So perfect for a gorgeous finale to any meal, or your afternoon tea time.

Ingredients

2 medium Oranges
1/2 cup Natural greek yogurt
1/2 cup Orange juice
3 Eggs
3/4 cup Brown sugar
1/2 cup Vegetable oil
1 1/2 cups Whole wheat flour*
1 Tbsp Baking powder
Butter for the molds

Instructions

Preheat oven to 350F/180C
Zest the two oranges. Set the zest aside.
Peel the oranges with a sharp knife, removing all the white part around the flesh. Slice the peeled oranges crosswise, then quarter each slice.
In a mixer bowl, add the yogurt, orange juice, eggs and brown sugar. Mix at high speed until frothy.
Add the vegetable oil and mix again at medium speed.
Add the flour, baking powder and orange zest, mix at medium speed until all is incorporated.
Grease the molds with the softened butter using a kitchen brush.
Place 4 quarters of orange around the bottom of each mini bundt cake mold.
Pour the batter into the molds, 3/4th full.
Bake the mini bundt cakes for 20 minutes.
Remove the tray from the oven and let it sit for 5 minutes before unmoulding.

Notes

*All purpose flour works well if you prefer. Whole wheat flour will give the bundt cakes a nuttier taste.