Mini gugulhupf cakes with cinnamon sugar
Indulge in the delightful flavors of Mini Guglhupf Cakes with Cinnamon Sugar. This easy-to-follow recipe combines all-purpose white wheat flour, baking powder, baking soda, ground nutmeg, and a generous amount of sugar to create moist, flavorful mini cakes. Add eggs, rum, milk, vegetable oil, and vanilla extract for an irresistible treat. Finished with a cinnamon sugar topping, these mini Guglhupf cakes are perfect for any occasion! Easy to prepare and impossible to resist.
- 17 Apr 2024
- Cook time 40 min
- Prep time 15 min
- 8 Servings
- 11 Ingredients
If you're looking for a bite-sized treat that's rich in flavor and perfect for any occasion, mini gugulhupf cakes with cinnamon sugar are a delightful choice. These small, bundt-style cakes not only look charming but also offer a deliciously spiced flavor, courtesy of ground nutmeg and cinnamon. Whether you're preparing them for a party, a family gathering, or just as a sweet treat for yourself, these mini cakes are sure to please any crowd.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease your mini Gugelhupf molds or a mini Bundt pan with a non-stick spray or a bit of butter and a dusting of flour to ensure easy removal.
- In a medium bowl, whisk together the all-purpose white wheat flour, baking powder, baking soda, and ground nutmeg until well combined. Set aside.
- In a large mixing bowl, combine the sugar and eggs. Beat with an electric mixer or by hand until the mixture is smooth and creamy.
- Add the rum, milk, vegetable oil, and vanilla extract to the sugar and egg mixture. Mix until all ingredients are well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared mini Gugelhupf molds, filling each mold about three-quarters full to allow room for the cakes to rise.
- Place the filled molds in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Baking times may vary slightly, so keep an eye on them towards the end.
- Once baked, remove the cakes from the oven. Allow them to cool in the pan for about 10 minutes, then gently invert the molds to release the cakes onto a wire rack to cool completely.
- In a small bowl, mix the remaining sugar and cinnamon together.
- While the cakes are still slightly warm, generously sprinkle the cinnamon sugar mixture over the top or roll each cake in the mixture to ensure an even coating.
- Your Mini Gugelhupf Cakes with Cinnamon Sugar are now ready to be enjoyed! Serve them as a delightful treat with tea or coffee.
Tips:
- Make sure all your ingredients are at room temperature before you start mixing. This allows for a smoother batter and ensures even baking.
- To avoid overmixing the batter, combine the dry and wet ingredients gently. Overmixing can result in denser cakes.
- Grease your mini bundt pans thoroughly to ensure the cakes release easily after baking.
- If you don't have rum on hand, you can substitute it with an equal amount of apple juice or leave it out entirely for a non-alcoholic version.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This helps them to firm up a bit and reduces the risk of breaking.
Mini gugulhupf cakes with cinnamon sugar are a wonderful blend of comforting spices and moist, tender cake. With a hint of rum and cinnamon, these cakes offer an exciting twist to traditional recipes. Once you serve these delectable mini cakes, they’re sure to become a favorite. Enjoy them with a cup of tea or coffee, and savor each delightful bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 4.67g | 3% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 1.03g | 3% |
| Sugar 50g | 50% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.08g | 4% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 45mg | 8% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 0.03mg | 0% |
| Vitamin E 0.16mg | 1% |
| Vitamin K 0.23ug | 0% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.64mg | 6% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 70mg | 2% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 0.49mg | 4% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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