Mini grapefruit and cranberry Bundt cakes, flavored with grapefruit juice and cranberries, the grapefruit flavor is distinct but not bitter at all, delicious and as sweet as can be!
These mini cakes are so delicious, they are partly made with almond meal. I would advise not to add grapefruit zest as I find it very acidic and bitter, but that’s just my taste.
The mold I used is a four cavities silicon Bundt mold, each cavity contains about 1/2 to 2/3 cup batter, with the ingredient quantities I am giving for this recipe, you can either make 8 mini Bundt or 1 large.
If you are going to use silicon molds, lay them on a baking sheet before filling them, they will be easier to handle.
To serve, I filled the mini Bundts with my vanilla pastry cream to which I added a few teaspoons of grapefruit juice, click here for my recipe.
7 tbsp. (100 g.) unsalted butter, soft at room temperature
1/2 cup plus 2 tbsp. (130 g.) sugar
2 large eggs
1/2 cup (120 ml) pink grapefruit juice
1/2 cup (120 ml) milk
1/2 tsp vanilla
1 1/4 cup (160 g.) all-purpose flour
1/4 cup (35 g.) almond meal
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup dried cranberries
Icing sugar to sprinkle the tops
Vanilla pastry cream, click here for my recipe
8 mini Bundt cake pans
Preheat oven to 350° F (175°C), spray your molds with non-stick cooking spray with flour or butter and flour molds and shake out excess flour
Into the bowl of a stand mixer, on medium/high speed, cream butter and sugar until light and fluffy
Add the eggs one at a time and mix until all incorporated
Add the grapefruit juice, vanilla and milk, mix well
Into a small bowl, quickly mix together the flour, almond meal, baking powder, baking soda, salt and add to the milk mixture, mix on low speed just until all incorporated, do not overmix
Add the cranberries, mix briefly, check that there is no more dry flour at the bottom of bowl, finish mixing with a spatula
Place your silicon molds onto a baking sheet and fill them up, leaving a space of about 3/4 of an inch to the top
Bake for 18 to 20 minutes depending on the size of your molds, mine took 19 minutes, or until a toothpick inserted in the center comes out clean
Let cool on a wire rack for about 15 minutes before taking out of molds, to do so place a plate on top of molds and turn over, they should come out easily
Once cooled, sprinkle with icing sugar
I served these mini Bundts with vanilla pastry cream to which I added 2 tbsp. of grapefruit juice: awesome! click here for my vanilla pastry cream recipe
The wet ingredients can be mixed for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, even finish mixing with a spatula.
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