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!