Today’s recipe is from the September issue of Cooking Light; but because I didn’t need a full Bundt cake, I halved the recipe and made it in my 6-cup Nordicware Mini Bundt pans. Bake time was about 25 minutes.
The results were tasty and I’m looking forward to serving these little cuties for dessert. The flavor combination is outstanding and even though lemon rosemary sounds geared for adults, it’s one kids tend to enjoy just as much. My only complaint with this mini-version was that the surface area of the crumb was so small, the cakes had thicker shells and were a little more muffin-like than I would have preferred. So next time, I’ll make the full cake. The flavors were perfect.