A delicious and beautiful twist on the classic hot cross buns, these Hot Cross Bundt Cakes are sure to be a spicy hit this Easter. Super easy to make, a crowd-pleaser and decadently delicious.
Easter is one of my favourite times of year. I think it is because it really reminds me of my childhood. Getting up super early just to scavenge in the garden looking for all things delicious. Then spending the rest of the morning helping my mom create a delicious Easter feast and then of course munching down a whole bunch of hot cross buns after lunch.
We all know that the warm spicy flavour of hot cross buns is part of what makes Easter so distinctive. But this year I wanted to do something a little different but with the same moreish flavour. And we all know I love a good bundt cake (see my fave lemon bundt cake here) and with Kitchen Inspire's adorable mini bundt cake mould, I just knew this would be a hit in the house.
I kept the recipe fairly simple but the flavours are definitely still all the there. The recipe is basically a one-bowl recipe which is my favourite kinda recipe and the mould is a super no-fuss mould, nothing sticks, the bundts pop out easily and it looks super pretty. Sounds like a win all around right?
One of my favourite parts about this recipe is that you can make a massive batch of it and freeze the Hot Cross Bundt Cakes. Then later when your craving a little easter, simply pop one into the microwave for a few seconds and bam!
Hot Cross Bundt Cakes
Equipment
- 1 mini bundt tin pan
Ingredients
- 150 grams flour sifted
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon all-spice
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- ½ cup sugar
- ¼ cup brown sugar
- ¼ cup oil
- 1 cup plain yoghurt
- 3 eggs
- ½ cup raisins
- 1 tablespoon orange zest
For the glaze:
- 1 cup icing/powdered sugar sifted
- ¼ cup milk add a little at a time
Instructions
- Preheat oven to 180ºC
- Combine both sugars, all spices, bicarbonate of soda, baking powder and the flour in a mixing bowl.
- Whisk until properly combined then add the oil, yoghurt and eggs.
- Mix until just combined the fold in the raisins and orange zest.
- Spoon batter into you Kitchen Inspire Crown Mould.
- Bake for 15 minutes or until a fork inserted comes out clean.
- Allow to cool and make the glaze by mixing together the icing sugar and milk adding more or less icing sugar depending on desired consistency.
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