These cinnamon & pear glazed mini olive oil bundt cakes are real moist, tasty treats. Olive oil makes these cakes super moist and butter flavored olive oil takes these cakes to a whole new level.
Using the artisanal butter flavored olive oil gives the cakes the most delicious flavor. The glaze is slightly unusual…while sweet, it has a bit of tang to it from the vinegar. Don’t be alarmed when you hear vinegar in your glaze… the cinnamon and pear flavored balsamic vinegar that I used gets sweet from the powdered sugar and really adds a surprising hit of flavor. The nuts add crunch and the whole thing comes together for a delicious bite. I serve this with fresh, red pear slices to pick up the pear in the glaze. Just delicious.
How to make Cinnamon & Pear Glazed Mini Olive Oil Bundt Cakes
- Preheat oven to 350 degrees F. Spray 6 mini bundt cake molds or a bundt cake pan with cooking spray and set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.
- In a separate large bowl, cream together the butter flavored olive oil, sugar, eggs, vanilla, and cinnamon until well combined. Add in the yogurt and flour, alternating between the two and mix until well combined. Note: if you don’t have the specialty butter flavored olive oil, use plain olive oil.
- Pour the batter into to prepared bundt pan (s)and bake for 25-30 minutes, or until a toothpick inserted in the middle of one of the cakes comes out clean. Cool the cakes on a wire rack for 10 minutes, then remove from pan and cool completely.
- To make the glaze, stir together the balsamic vinegar, milk, and the powdered sugar and mix to combine. You want to create a thick but pourable glaze. Note: if you don’t have the cinnamon-pear balsamic vinegar, use plain balsamic vinegar. It will work just fine. Adjust the liquid as needed. Drizzle over the cooled cake and sprinkle with chopped pecans. Let set. Serve on a platter or individual serving dishes with fresh slices of pear and enjoy.
Substitutions and other ways of serving
You can easily substitute plain olive oil and balsamic vinegar for the flavored specialty oil and vinegar. But if you can, invest in the flavored products to up you taste game.
You could easily substitute your favorite nut for the pecans.
You might want to try serving this with whipped cream or a scoop of my no churn vanilla ice cream.
A few last minute notes:
You could easily use mini loaf pans to make these, so if you don’t have mini bundt pans, try that. And of course, you can make one large bundt cake. Just increase cooking time to 55 – 60 minutes and definitely do the toothpick test.
You can purchase these flavored olive oil and balsamic vinegar right in my pantry shop.
Did you like this recipe? I’d love to hear from you. Just leave a rating and comment below. Looking for other individual serve desserts? Try these:
Cottage Cheese Filled Strawberries
Chocolate Dipped Yogurt & Berry Bites
Cinnamon & Pear Glazed Mini Olive Oil Bundt Cakes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 ½ Cups All-purpose flour
- 1 Tsp. Baking powder
- ½ Tsp. Baking soda
- ½ Tsp. Kosher salt
- 1 Cup Patricia and Paul’s Butter Olive oil or plain olive oil
- 2 Cups Granulated sugar
- 4 Lg. Eggs
- 1 Tsp. Pure vanilla
- 1/2 Tsp. Ground Cinnamon
- 1/4 Tsp. Freshly grated nutmeg
- 1 Cup Fat-free Greek yogurt (Fage is a favorite.)
- Cooking spray
- 3 Tbsp. Pecans, toasted and chopped
- 1 Red Pear, sliced (optional for serving)
Cinnamon Pear Glaze
- 1 Tbsp. Patricia and Paul’s Cinnamon and Pear Balsamic Vinegar or plain balsamic vinegar
- 1 Tbsp. Milk
- 1 ½ Cups Powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray a bundt cake pan or six individual molds with cooking spray and set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.
- In a separate large bowl, cream together the butter flavored olive oil, sugar, eggs, vanilla, and cinnamon until well combined. Add in the yogurt and flour, alternating between the two and mix until well combined.
- Pour the batter into to prepared bundt pan (s) and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake on a wire rack for 10 minutes, then remove from pan and cool completely.
- To make the glaze, stir together the balsamic vinegar, milk, and the powdered sugar and mix to combine. You want to create a thick but pourable glaze. Adjust the liquid as needed. Drizzle over the cooled cake and sprinkle with chopped pecans. Let set. Serve on a platter or individual serving dishes with fresh slices of pear and enjoy.
