Sweet Potato-Currant Mini Bundt Cakes Recipe

Name: Sweet Potato-Currant Mini Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oranges; 1/2 c. currants; 2 (4 oz.) jar sweet potato baby food puree; 1 c. nonfat milk; 1/2 c. thawed frozen egg substitute; 2 c. cake flour; 1 1/3 c. sugar; 1 tsp. baking soda; 1 tsp. salt; 1 tsp. ground cinnamon

Servings: persons

1
Sweet potato puree provides the moistness in these individual nonfat cakes.
2
Mini Bundt pans, each containing 6 Bundt shaped cups, are available in many cookware stores.
3
(By Times Food Stylists.)
4
Remove peel from oranges in large strips.
5
Remove any white pith on orange.
6
Finely chop peel in food processor along with currants.
7
Stir in juice from oranges, sweet potato puree, milk and egg substitute.
8
Sift together cake flour, 1 cup sugar, baking soda and salt.
9
Quickly stir sweet potato mixture into dry ingredients.
10
Divide batter among 9 mini Bundt nonstick cups sprayed with nonstick vegetable spray.
11
Bake at 350u00b0 for 20 to 25 minutes or until cakes test done.
12
Let cool in pan 5 minutes. Remove to wire rack.

895

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 oranges, 1/2 c. currants, 2 (4 oz.) jar sweet potato baby food puree, 1 c. nonfat milk, and more.

Yes, Sweet Potato-Currant Mini Bundt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato-Currant Mini Bundt Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions