The goal was to make a celebratory cake for a small group so my small bundt pan from Aldi’s was the solution. When experimenting earlier, I discovered that half a regular sized bundt pan cake recipe is the perfect amount for my small cake pan. So, I make slightly modification in Mavis Butterfiled Cranberry Sour Cream Coffee Cake—turning it into a birthday cake.
Cranberry-Walnut (small batch) Bundt Cake Makes 1 small bundt cake
Cake:
6 tablespoons butter, softened
1/2 cup granulated sugar
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cultured sour cream
1/2 teaspoon vanilla
1/2 cup cranberries, fresh or frozen
1/2 cup walnuts, coarsely broken or chopped
Frosting
4 tablespoons butter, softened
2 cups powderet sugar
1/2 teaspoon vanilla
2 to 4 tablespoons heavy cream or enough to create a spreadable frosting
Garnishes Walnut pieces, rosemary, sugared cranberries (sprinkle a few cranberries lightly with water and then sprinkle with granulated sugar; spread out to dry)
- Cake: Preheat oven to 350°F.. Thoroughly spray a small tube pan with pan spray and then set aside.
- Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is smooth.
- Add egg and mix again until smooth.
- In a small bowl, mix together the flour, baking powder, baking soda and salt.
- Add to the creamed mixture alternately with the sour cream and vanilla until the batter is smooth. (Begin and end with the flour mixture.)
- Gently stir cranberries and walnuts into the batter.
- Spoon cake batter evenly into the prepared tube pan and smooth to create an even top.
- Bake at 350*F. for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If using an internal thermometer, the temperature should reach about 208-210°F.
- Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool completely before frosting..
- Frosting: Cream butter, add powdered sugar a little at a time and mix thoroughly until all is incorporated.
- Add vanilla and enough cream to created an easy-to-spread frosting consistency.
- Garnish with walnut pieces, sprigs of rosemary and sugared cranberries.
Cake:
6 tablespoons butter, softened
1/2 cup granulated sugar
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cultured sour cream
1/2 teaspoon vanilla
1/2 cup cranberries, fresh or frozen
1/2 cup walnuts, coarsely broken or chopped
Frosting
4 tablespoons butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla
2 to 4 tablespoons heavy cream or enough to create a spreadable frosting
Garnishes Walnut pieces, rosemary, sugared cranberries (sprinkle a few cranberries lightly with water and then sprinkle with granulated sugar; spread out to dry)
- Cake: Preheat oven to 350°F.. Thoroughly spray a small tube pan with pan spray and then set aside.
- Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is smooth.
- Add egg and mix again until smooth.
- In a small bowl, mix together the flour, baking powder, baking soda and salt.
- Add to the creamed mixture alternately with the sour cream and vanilla until the batter is smooth. (Begin and end with the flour mixture.)
- Gently stir cranberries and walnuts into the batter.
- Spoon ccake batter evenly into the prepared tube pan and smooth to create an even top.
- Bake at 350*F. for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If using an internal thermometer, the temperature should reach about 208-210°F.
- Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool completely before frosting..
- Frosting: Cream butter, add powdered sugar a little at a time and mix thoroughly until all is incorporated.
- Add vanilla and enough cream to created an easy-to-spread frosting consistency.
- Garnish with walnut pieces, sprigs of rosemary and sugared cranberries.
