Cinnamon Pear Glazed Mini Olive Oil Bundt Cakes
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INGREDIENTS
2 ½ Cups All-purpose flour
1 Tsp. Baking powder
½ Tsp. Baking soda
½ Tsp. Kosher salt
1 Cup Patricia and Paul’s Butter Olive oil
2 Cups Granulated sugar
4 Lg. Eggs
1 Tsp. Pure vanilla
1/2 Tsp. Ground Cinnamon
1/4 Tsp. Freshly grated nutmeg
1 Cup Fat-free Greek yogurt (Fage is a favorite.)
Cooking spray
3 Tbsp. Pecans, toasted and chopped
1 Red Pear, sliced (optional for serving)
Cinnamon Pear Glaze
1 Tbsp. Patricia and Paul’s Cinnamon and Pear Balsamic Vinegar
1 Tbsp. Milk 1 ½ cups powdered sugar
INSTRUCTIONS
1) Preheat oven to 350 degrees. Spray 6 Mini bundt pans with cooking spray and set aside.
2) Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.
3) In a separate bowl, cream together the butter flavored olive oil, sugar, eggs, vanilla, and cinnamon until well combined. Add in the yogurt and flour, alternating between the two and mix until well combined.
4) Pour the batter into to prepared bundt pans and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake on a wire rack for 10 minutes, then remove from pan and cool completely.
5) To make the glaze, stir together the balsamic vinegar, milk, and the powdered sugar and mix to combine. You want to create a thick but pourable glaze. Adjust the liquid as needed. Drizzle over the cooled cake and sprinkle with chopped pecans. Let set. Serve on a platter or individual serving dishes with fresh slices of pear and enjoy.