Before we talk about the recipe I’m posting tonight, can we discuss the most amazing thing that happened? Two weeks ago, I published a recipe in the Ami magazine for a butterscotch bundt cake. I’ve been writing the column for more than half a year now, and have gotten some nice feedback before, but I was completely unprepared for this. Emails poured in from all over the world. People had made my cake and loved it, people who wanted to make my cake and had questions, and people who just plain love my column. My ego is still a little swollen, so bear with me because I’m still bragging.
Turns out, the cake was popular enough to cause butterscotch chip shortages in Kosher grocery stores all over. People were asking me on twitter, Facebook, blog comments and emails where they could possibly get their hands on a container of butterscotch chips. It’s totally weird to me that I have the power to do that…!
Anyway. Back to desserts. You didn’t think that I’d get a case of pomegranate juice from my friends over at Pom Wonderful and not come up with a dessert recipe, did you?
Of course I knew I’d have I come up with a good dessert idea. My mind went to cookies at first, but I wasn’t sure how I’d make the pomegranate flavor come through enough in a cookie. I figured cake would work better for these purposes. I had just made my (now famous) butterscotch bundt cake from my column in Ami Magazine, so I decided to make these as mini bundt cakes. Cuteness factor aside, mini bundts are a fun change from the usual.
There’s an entire cup of pomegranate juice in the cake, but the chocolate flavor is strong enough that the fruity flavor is more of an undertone. The glaze however, is exactly what the cake needs to really have a perfectly balanced flavor combination.
Note: I haven’t tried this in a full sized bundt pan, but it should work nicely. Just watch the baking time. I’d guess it would need about 40-50 minutes.
I know some of you might think that the Pomegranate time is over, now that Rosh Hashanah is behind us, but pomegranates are still plentiful, and the juice is always delicious. Trust me, this is a great cake for any time of year! Oh, and don’t forget to enter to win a case of pomegranate juice! Imagine how much cake that would make…聽
Mini Chocolate Pomegranate Bundt Cakes:
Ingredients:
4 eggs
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla extract
1/2 cup oil
1 cup pomegranate juice
1/2 cup cocoa powder
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
Instructions:
Preheat oven to 350 degrees. Grease 2 mini bundt pans well with floured baking spray. Set aside.
In the bowl of an electric mixer, beat together the eggs, sugar and brown sugar until well combined. Add the vanilla extract, oil and pomegranate juice and beat to combine.
In a small bowl, whisk together the flour, cocoa powder, baking soda and baking powder. Slowly stir the flour mixture into the wet ingredients. Mix until just combined.
Pour the batter into the prepared bundt pans, filling the cavities about 3/4’s full.
Bake at 350 for about 17-19 minutes. Remove cakes from the oven and set aside to cool.
Pomegranate Glaze:
Ingredients:
1 1/2 cups powdered sugar
1 1/2 Tablespoons pomegranate juice
Up to 1 Tablespoon water
Instructions:
In a small bowl, combine the powdered sugar and pomegranate juice. If needed, add a bit of water until you reach a drizzling consistency. Drizzle over cooled cakes.
Enjoy!
Hope you all had a fabulous week! Shana Tova to all my Jewish readers, and enjoy the cake! PS- Interested in sneak previews of my baking escapades? You should follow me on Instagram. You guessed it- my user name there is OvertimeCook! Can’t wait to connect with you! -Miriam
Congratulations on all the wonderful feedback on your cake and your column. I think the same just may happen with this cake 馃檪
Wow-what a fantastic combination and such a yummy picture!
How pretty are these!! And congrats on your other cake successes 馃檪
Are these measurements right for a full sized bundt?
They are. Just watch the baking times. I’m going to bake another one for Sukkos in a full sized bundt pan too.
Hi,
I buy AMI almost every week and I love the recipe sections!Great job!
I wouldn’t make this cake because I am not a fan of pomegranate, but the pictures are making me rethink it.
These are absolutely stunning. I definitely prefer the miniature size than the full sized one! I am saving this recipe for my little niece and nephew who are returning from Paris in 2 weeks!
Talk about an antioxidant punch from the pom juice and the chocolate! I favorited this on Twitter to revisit in the VERY near future!
And congrats on your butterscotch vanishing powers!
Pretty photos! And I’d like to try, but first I’d have to get myself some mini bundt pans… x
These mini bundt cakes are so very pretty!
Really gorgeous recipe & love your photos.
So lovely and sweet! 馃檪
This looks great. I was wondering how many cakes this recipe makes. Is it for one mini bundt cake or a few?
Makes about 12 mini or one large cake.
Thanks!
Can you please post the link to the mini bundt cake pan or a picture of it.
This is the one I use: http://amzn.to/2daaPxy
How long would you bake one big one?
Try 40 minutes and see if a toothpick comes out clean.
Love your blog! But I have a question…in the directions it says to use “floured baking spray”. What is that?
I’m making these for Tu B’Shvat this week!!! So cute!!! And by the way, I made that butterscotch cake when it was in the Ami. 馃檪 Boy do I remember running after those disappearing butterscotch chips!!! But it was totally worth it! And I’m sure these will be just as good!
did you try making this in a full size bundt? i love the look of the minis but don’t have a pan for them and would love to make and freeze this for rosh hashana. thanks!
Sure! Bake about 40-50 minutes.
Do you know how this freezes?
Very well. For best results, freeze without glaze and add it fresh just before serving.
Hi, can these be made as cupcakes or in a loaf pan? If yes, approx how long would baking time be? Tia
Both would work. You’d have to check and see regarding time. Cupcakes will take less time, loaf pans will take more.
are these better than the pomegranate cupcakes in your cookbook? cuz those were amazing!
Thanks
Very different! These have chocolate, those don’t. Both are great.