I've been making this brown sugar spice cake recipe a lot this winter, bringing it to family gatherings and giving it as gifts. Usually I make it as a 6" cake, but for Christmas, Stefan gave me a mini bundt pan, and I knew that I had to make this yummy cake in miniature form. So. Let's get baking...
In a mixing bowl, start off with 1 1/2 sticks of butter. It should be nice and soft, but not completely melted.
Next, add 1 1/2 cups of packed brown sugar.
Mmmm. Heavenly.
The spices are what make this cake special: 1/4 tsp nutmeg, 3/4 tsp cinnamon, 1/2 tsp allspice, and 1/4 tsp ginger. Aren't those colors gorgeous?
Next, add 1/2 tsp salt into the mix...
...and the très important 1/2 tsp of baking powder.
Mix until all ingredients are well blended.
Grab three eggs and mix them into the batter one at a time until smooth. (I love cracking eggs.)
Here's what your batter should look like. We're almost done; just two ingredients to go...
...2 cups of all-purpose flour and 3/4 cup of orange juice.
Add the flour into the mixture a little bit at a time, alternating with the juice. Keep mixing.
The finished batter.
You could pour the batter into pretty much any pan, but I used a mini bundt pan brushed with melted butter.
After filling the pan with batter, bake at 350°F until a toothpick inserted into the center comes out clean. (In this pan, it took 20 minutes. For a single deeper cake, it takes about 30.)
Here's the little cakes, straight out of the oven. Now comes the fun part. Put the cooling rack on top, flip the whole thing over, and shake them loose...
Et voilà!
So cute, I sort of don't even want to eat them.
For a little extra prettiness, dust them with powdered sugar.
Bon appétit and Happy New Year :)
