The mini-bunt pan my MIL bequeathed to me a few months ago has been languishing in the cabinets above the refrigerator. It was in good company, there are some other infrequently used platters and pans up there as well. It is a very nice mini-bunt pan, non-stick Nordic-ware, with a solid feel to it, but I just haven’t felt inspired to use it.
Today inspiration came: in poking around in the fridge, I realized the remaining three eggs were set to expire today.
Fortunately I’ve been amassing a collection of recipes to try, and they included a recipe for Not So Mini Cinnamon Swirl Chocolate Chip Bundt Cakes which would work in a mini-bunt cake pan, and required three eggs, and sour cream (another soon-to-expire item).
Happily, the recipe is straightforward, few things stick to non-stick (with an extra coating of PAM), and the oven is lined (some batter tried to make a bid for freedom and failed). The end result was six adorable little muffin-topped (muffin bottomed?) mini-bunt cakes.
They are light and fluffy, and have a coffee-cake like consistency. Quite excellent with hot chocolate!
1 ¼ cup sour cream
3/4 cup butter
¾ cup white sugar
¾ cup brown
2 1/2 cups all-purpose flour
1 cup chocolate chips
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoon ground cinnamon
1/2 cup brown sugar
Preheat oven to 400 degrees F (205 degrees C). Grease bundt pans. Cream sugar and butter together until well blended. Add sour cream and eggs one at a time and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chocolate chips.
Mix the remaining brown sugar with the cinnamon.
Pour some of the batter into the prepared pans. Sprinkle generously with the cinnamon sugar mixture. Cover with cake batter, then more sugar and cinnamon mixture and then top with cake batter.
Bake at 400 degrees F (205 degrees C) for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 20 minutes. (Cut back on baking time if doing minis!!)