All Too Sweet Mini Bundts #BundtBakers

Though still fairly new to the group, I asked to host the January 2021 event for the Bundt Bakers blogging group. Stacy agreed. So, I picked my theme. A Little Bit of Nostalgia: Bundts with Flavors from Your Childhood. And I prompted the bloggers: "Do you have a favorite flavor combination that makes you remember your childhood fondly? Such as the orange-cream combination of the 50-50 bars from the ice cream truck? Or your beloved peanut butter and jelly in your lunchbox. Create a bundt with those flavors and share it with the group to kick off 2021's Bundt Bakers."

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

Here are the nostalgic bundt cake creations...

• All Too Sweet Mini Bundts by Culinary Adventures with Camilla
• Apple Bundt Cake by A Day in the Life on the Farm
• Cookies and Cream Mini Bundts by Food Lust People Love
• Eggless Tutti Fruity Rawa/Semolina Bundt Cake by Sneha's Recipe
• Honey Cake Inspired Bundt Cake by Magical Ingredients
• Monster B'zert Bundt Cake by Making Miracles
• Strawberry Bundt Cake with Marshmallow Cream Filling by Patyco Candybar
• Sweet Potato Bundt with Cream Cheese Glaze by Sweet Sensations

All Too Sweet Mini Bundts

So, I tested my first nostalgic flavors cake: Nutter Butter! Those are just about the only commercially made cookie that I actually like...and I remember eating them with my dad, surreptitiously because my mom didn't like me to have processed sugars. I was so excited to serve this cake only to find out my husband doesn't like Nutter Butters. What?!?

Apparently everyone in the house knows his aversion to these crisp peanuty cookies. They all thought I was joking that I had made the cake. I guess there's a story that I keep blocking out because both R and D said, "Mom, you know he hates them. Remember?" Clearly I do not. Whoops. Well, more for me.

We talked about a peanut butter and jelly bundt, but I had just made and shared my PB & J Mini Bundt for the November edition of #BundtBakers. So that was off the list.

I finally settled on a Circus Animals Mini Bundt because those iced cookies were beloved by us all. But, again with my live-in food critics...when I served it.

The first thing out of D's mouth, "Mom messed up on the colors." R retorted, "It's because she uses natural vegetable dyes, remember? It changes with the pH and she always forgets that. If she used chemicals, she wouldn't have this problem." Fine. But sprinkles make everything better!

Ingredients 

made 2 mini bundt cakes and 6 cupcakes

Cakes

• 1 cup (2 sticks) butter, room temperature
• 2/3 cup organic granulated sugar
• 1/4 cup whole milk sour cream
• 6 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup half and half
• 2-1/2 cups flour
• 1/2 cup rainbow sprinkles

Meyer Lemon Glaze

• 1 organic powdered sugar plus more, as needed 
• 2 to 3 Tablespoons freshly squeezed lemon juice
• food coloring, optional 
• sprinkles for garnish
• Circus Animals cookies for garnish

Procedure

Cakes

Preheat oven to 350 degrees Fahrenheit. Grease your mini bundt pans and cupcake hollows and set aside.

In a large mixing bowl, cream together the butter and sugar until lightened and fluffy, approximately 5 minutes. Beat in the sour cream until well-combined, then add in one egg at a time. Beat well between each addition. Stir in the vanilla extract and half and half.

Fold in the flour until just moistened. Fold in the sprinkles. Pour the batter into the prepared pans and cupcake hollows.

Place in the oven and bake for 45 to 50 minutes. A toothpick inserted to the center of the cakes should come out clean.

Cool in pan for 10 minutes before inverting and cooling completely on a wire rack. While the cake cools, make the glaze.

Meyer Lemon Glaze
Add the powdered sugar and lemon juice to a medium mixing bowl and mix until it comes together into a spreadable glaze. If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar. Whisk in the food coloring, if using.

Finishing

Spoon the glaze over the top of the cakes and inverted cupcakes, then scatter with foodie bling also known as sprinkles! Let the glaze set before serving. Serve with Circus Animals, too.

In the end, the consensus was the same: ehhh. Meh. So, despite our childhood adoration of iced animal crackers, nutter butters, and more, all of the nostalgic mini bundts I tested were all too sweet! I guess our tastebuds have matured. And I ran out of time to keep testing. So, I ran with the one I liked the look of the most.

Well, that's a wrap for our January #BundtBakers event. We'll be back next month with Wendy of A Day in the Life on the Farm leading a discussion about bundts that celebrate love. Stay tuned...I can't wait to share my creation.