Cherry Baby Bundts

I am not sure if I like the baby bundts or the pan more.  This pan always produces beauties.

Since, I started blogging, I have gotten some new pans.  My favorites are these and the roses.  Both make small cakes that people want to grab off the tray.  In reality, I think they are for two people, rather than one.  I don't know about anyone else but I love new gadgets and baking pans.  Some become part of my daily use and I wonder how I ever did without them.

These baby bundts are great also.  I think the lemon in the batter is what gives it the added oomph.

Cherry Baby Bundts
Ingredients:
1-1/2 cups coarsely chopped fresh pitted sweet cherries
3/4 cup Canola oil

1-3/4 cups sugar

3 eggs

2 teaspoons grated lemon zest
1-1/2 teaspoons pure vanilla extract

2-1/2 cups gluten free mixture

2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups Rice Dream

Method:

Pat cherries dry with paper towels; set aside.

In a large bowl, cream oil and sugar until light and fluffy.

Add eggs, one at a time. Beat well after each addition.
Add lemon peel and vanilla. Mix in.

Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

•Pour into a greased mini bundt pans. I made 6 of these with enough for another leftover.

Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

I did not use topping but if you would like to, the following goes well with these.

•For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners’ sugar until mixture achieves desired consistency.

This is a Taste of Home recipe.

Linked to Cookbook Sundays