Mini Eggnog Crumble Bundt Cakes with Eggnog Mascarpone Glaze By Tieghan, Half Baked Harvest
Servings: 12 mini cakes or 24 super mini cakes Ingredients:
Directions:
For Mini Bundt Cakes:
For Mini Bundt Cakes:
3 2 1/2 3/4 1/2 2
Preheat oven to 350° F. Butter two mini 6-cake Bundt pans or 2 mini 12-cake Bundt pans. In small bowl, mix together flour, baking powder, salt and 1/4 teaspoon cinnamon. Set aside. In another small bowl whisk together 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Set aside. In stand mixer or with hand mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add 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 mixer on low, slowly add dry ingredients until fully incorporated. Add eggnog, vanilla and rum (if using). Beat until smooth. Fill each mini Bundt mold 1/3 of the way full. Sprinkle brown sugar and cinnamon mixture over cakes and add remaining batter, filling each cup just under 3/4 full. Try not to over fill cups. Bake 20–25 minutes, or until cakes no longer jiggle. Remove from oven and allow cakes to cool for 10 minutes in pan. Overturn cake pan onto wire rack. Cool completely.
1/2 3 1 1 1
cups flour teaspoons baking powder teaspoon kosher salt teaspoon cinnamon, divided cup brown sugar sticks unsalted butter, at room temperature cup sugar eggs cup eggnog tablespoon vanilla extract tablespoon coconut rum or rum, optional
For Crumble: 1/3 1/4 1/2 3
cup brown sugar cup flour teaspoon cinnamon tablespoons cold butter
For Mascarpone Eggnog Glaze: 4 3/4 2 1
ounces Wisconsin Mascarpone Cheese cups powdered sugar tablespoons eggnog teaspoon vanilla extract
For Crumble: In small bowl, stir together brown sugar, flour and cinnamon. With pastry blender or fork, cut in 3 tablespoons butter until mixture looks like coarse crumbs. Press streusel into bottom and up sides of ungreased 9-inch glass pie plate. Bake about 10 minutes or until edges are golden brown. Cool slightly. With fork, break into small pieces. Set aside to cool completely, about 30 minutes.
For Mascarpone Eggnog Glaze: Add Mascarpone to microwave-safe bowl and microwave 15–30 seconds or until cheese is melted. Stir in powdered sugar, eggnog and vanilla. Whisk until smooth. To assemble, spoon the glaze over cakes and top with crumble. Drizzle with more glaze.