Mini Eggnog Crumble Bundt Cakes with Eggnog Mascarpone Glaze

Mini Eggnog Crumble Bundt Cakes with Eggnog Mascarpone Glaze

When the occasion calls for a lavish, very special dessert, call on these eggnog and mascarpone enriched cakes.

servings
12

Ingredients























Cooking Instructions

For mini Bundt cakes:


1

Heat oven to 350°F. Butter two mini 6-cake Bundt pans or 2 super mini 12-cake Bundt pans. In small bowl, mix together flour, baking powder, salt and 1/4 teaspoon cinnamon. Set aside.


2

In another small bowl whisk together 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Set aside.


3

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 flour mixture until fully incorporated. Add eggnog, vanilla and rum (if using). Beat until smooth.


4

Fill each mini Bundt mold 1/3 of the way full. Sprinkle brown sugar and cinnamon mixture over cakes and spoon remaining batter over, filling each cup just under 3/4 full. Try not to overfill cups.


5

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 pans onto wire rack. Cool completely.


For crumble:


1

In small bowl, stir together brown sugar, flour and cinnamon. With pastry blender or fork, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Press crumble into bottom and up sides of ungreased 9-inch glass pie plate.


2

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:


1

Place mascarpone in microwave-safe bowl and microwave 15 to 30 seconds or until cheese is melted. Stir in powdered sugar, eggnog and vanilla. Whisk until smooth.


2

To assemble: Spoon glaze over cakes and top with crumble. Drizzle with additional glaze.


Ingredients























Cooking Instructions

For mini Bundt cakes:


1

Heat oven to 350°F. Butter two mini 6-cake Bundt pans or 2 super mini 12-cake Bundt pans. In small bowl, mix together flour, baking powder, salt and 1/4 teaspoon cinnamon. Set aside.


2

In another small bowl whisk together 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Set aside.


3

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 flour mixture until fully incorporated. Add eggnog, vanilla and rum (if using). Beat until smooth.


4

Fill each mini Bundt mold 1/3 of the way full. Sprinkle brown sugar and cinnamon mixture over cakes and spoon remaining batter over, filling each cup just under 3/4 full. Try not to overfill cups.


5

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 pans onto wire rack. Cool completely.


For crumble:


1

In small bowl, stir together brown sugar, flour and cinnamon. With pastry blender or fork, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Press crumble into bottom and up sides of ungreased 9-inch glass pie plate.


2

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:


1

Place mascarpone in microwave-safe bowl and microwave 15 to 30 seconds or until cheese is melted. Stir in powdered sugar, eggnog and vanilla. Whisk until smooth.


2

To assemble: Spoon glaze over cakes and top with crumble. Drizzle with additional glaze.


More Recipes Like This


previous
next