Cinnamon and Sugar Mini Doughnut Bundt Cakes

Last year I discovered an amazing doughnut muffin recipe that I dream about every once in a while. I could eat the muffins every day of the week and never grow tired of them. However, my waistline would definitely begin to show my new diet which would not be a good thing.

Every once in a while, I revisit the recipe just to satisfy my craving and recently I decided to change it up a bit. Instead of serving the recipe in muffin form, I put my mini bundt cake tins to work for the first time ever. Since the final result wasn’t in muffin or doughnut form, I wanted to create a special sauce to drizzle over the top. When it comes to bundt cakes such as these, it’s always a nice touch to allow the extra goodies to collect at the top of the cakes, as well as cascade down the sides.

The one thing I love to do most when baking is to experiment with the presentation of baked goods. I love taking a boring old recipe and changing up the presentation. Using different type of tins, baking brownies in cupcake liners, and turning breads into muffins are just a few of the tricks that I have up my sleeve.

I also enjoy experimenting with different flavors and tastes. With a little bit of this and a little bit of that, I discovered a tasty cinnamon and sugar frosting that brought out the cinnamon and nutmeg found throughout the bundt cake batter.

Cinnamon and Sugar Mini Doughnut Bundt Cakes

Ingredients:

For the bundt cakes:

• 1 3/4 cup flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/3 cup oil
• 3/4 cup sugar
• 1 egg
• 3/4 cup milk

For the frosting:

• 4 tablespoons butter, melted
• 1/3 cup sugar
• 1 tablespoon cinnamon
• 2 tablespoons milk
• 1 – 1 1/2 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees and grease a muffin tin.
2. Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
3. Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine.
4. Pour mixture into four mini bundt cake tins (3/4 full) and bake for 15-20 minutes. While cakes are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.
5. Remove bundt cakes out of the tins while the cakes are still hot.
6. Make the sugar and cinnamon mixture (Combine all of the frosting ingredients until smooth and to the desired consistency). Drizzle cakes with the sugar and cinnamon mixture. 
7. Place on a wire rack and allow to cool.

*Recipe slightly adapted from lemanda on Tasty Kitchen