Mini Brown Sugar Bundt Cakes with a Brown Sugar Rum Sauce

Holiday baking is in full swing here and I am so excited to partner up with Redpath Sugars since they are a staple in all my baking recipes. 

For this recipe, I used their Dark Brown Sugar since I wanted a more dramatic and deeper caramel taste. It’s also the perfect sugar option for glazes, ganache, gingerbread….even BBQ sauces and marinades.

Noticed the new green label on their packaging recently? It now means that Redpath Sugar is now Sustainably Sourced and Ethically Grown*. But, nothing inside the packaging has changed…all their sugars still taste and function the same way.

*To learn what Sustainably Sourced and Ethically Grown means to Redpath Sugar, head over to redpathsugar.com/sustainablysourced to learn more.

Ingredients:

• ¾ cup of butter, at room temperature

• 1 ½ cups of Redpath Dark Brown Sugar

• 1 tbsp of vanilla

• 2 eggs, at room temperature

• 2 ½ cup of flour

• 1 ¼ tsp of baking powder

• 1 tsp of salt

• 1 cup of plain Greek yogurt

For the Brown Sugar Rum Sauce

• 2 tbsp of butter

• 1 cup of Redpath Dark Brown Sugar

• 1 oz of rum

• 1 to 2 tbsp of milk, depending on desired consistency

Directions:

1. Preheat your oven to 350F and grease your mini bundt cake pan.

2. In a large mixing bowl, cream together the butter and brown sugar. 

3. Add in the vanilla, eggs and mix again until well combined.

4. In a separate large bowl; stir together the flour, baking powder and salt. Gradually add the dry ingredients to the butter and sugar mixture. 

5. Add in the yogurt and mix again, for about 1 minute at a low speed. 

6. Divide the batter among 6 mini bundt cake moulds and bake for 20-25 minutes. Remove from heat once a toothpick comes out clean after being inserted into the middle of a cake. 

7. Let cool for 5 minutes, then flip the pan onto a baking rack and let cool to room temperature.

8. For the Brown Sugar Rum Sauce, simply add the butter and brown sugar into a small saucepan on medium heat. Once both starts to melt, add in the rum and milk. Keep whisking for about 3-5 minutes.

9. Remove from heat and allow to cool for 5 minutes before drizzling.

Christopher

Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With years of experience in the kitchen, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts. As a home decor enthusiast, he also likes to share simple DIY projects and simple tips for a beautiful home.