RECIPE: Eggnog Mini Bundts - THE NIBBLE Blog
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RECIPE: Eggnog Mini Bundts

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For New Year’s Eve and New Year’s Day:
eggnog mini-bundt cakes. Photo courtesy Eat
Wisconsin Cheese.

 

This recipe was contributed by Tieghan of HalfBakedHarvest.com to EatWisconsinCheese.com. Check out the great recipes on both websites.

RECIPE: MINI EGGNOG STREUSEL BUNDT CAKES WITH EGGNOG MASCARPONE GLAZE

Ingredients For 12 Mini Cakes Or 24 Super Mini Cakes

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon plus 1/2 teaspoon, divided
  • 1/2 cup brown sugar
  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 1 cup eggnog
  • 1 tablespoon vanilla extract
  • Optional: 1 tablespoon plain or coconut rum
  •  

    For The Streusel

  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 3 tablespoons cold butter
  •  
    For The Mascarpone Eggnog Glaze

  • 4 ounces mascarpone cheese, softened to room temperature
  • 3/4 cups powdered sugar
  • 2 tablespoons eggnog
  • 1 teaspoon vanilla extract
  •  

    Preparation

    1. PREHEAT the oven to 350°F. Butter two mini 6-cake bundt pans or 2 mini 12-cake bundt pans.

    2. MIX mix together the flour, baking powder, salt and 1/4 teaspoon cinnamon in small bowl. Set aside.

    3. WHISK together 1/2 cup brown sugar and 1/2 teaspoon cinnamon in another small bowl. Set aside.

    4. BEAT the butter and sugar in stand mixer or with hand mixer beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until completely incorporated. Beat another 2-3 minutes until light, fluffy and pale in color. With the mixer on low, slowly add the dry ingredients until fully incorporated. Add the eggnog, vanilla and rum. Beat until smooth.

    5. FILL each mini bundt mold 1/3 of the way full. Sprinkle the brown sugar and cinnamon mixture over the cakes and add the remaining batter, filling each cup to just under 3/4 full. Try not to over-fill the cups.

     

    eggnog-cartons-kemps-230

    Drink it and bake with it, too. Photo courtesy Kemps Dairy.

     
    6. BAKE 20-25 minutes, or until the cakes no longer jiggle. Remove from the oven and to cool in the pan for 10 minutes. Overturn the cake pan onto wire rack. Let the cakes cool completely.

    7. MAKE the streusel crumble: In a small bowl, stir together the brown sugar, flour and cinnamon. With pastry blender or two forks, cut in 3 tablespoons of butter until mixture looks like coarse crumbs. Press the streusel into the bottom and up the sides of an ungreased 9-inch glass pie plate. Bake about 10 minutes or until edges are golden brown. Cool slightly. With a fork, break the streusel into small pieces. Set aside to cool completely, about 30 minutes.

    8. MAKE the Mascarpone Eggnog Glaze: Add the mascarpone to a microwave-safe bowl and microwave 15 to 30 seconds or until the cheese is melted. Stir in the powdered sugar, eggnog and vanilla. Whisk until smooth.

    9. ASSEMBLE: Spoon the glaze over the cakes and top with the streusel. Drizzle with more glaze.

     
    MORE RECIPES WITH EGGNOG

  • Eggnog Mini Cheesecakes Recipe
  • Eggnog Panna Cotta Recipe Recipe
  • Eggnog Streusel Bars Recipe
  • Eggnog Truffles Recipe
  • Eggnog Wreath Cookies Recipe
  • White Chocolate Eggnog Fudge Recipe
  •  
    PLUS

  • Bundt History
  • Eggnog History
  •   




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