Description
These Mini Berry Bundt Cakes are a delightful twist on classic coffee cake, baked in charming individual bundt molds. Tender, buttery, and filled with fresh summer berries, they make a perfect treat for afternoon tea, brunch, or any sweet seasonal occasion.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour, divided
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Fruit
- 1 cup fresh berries
Wet Ingredients
- 6 tablespoons butter, softened to room temperature
- ½ cup sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and butter the mini bundt cake molds thoroughly to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine 1 ¼ cups of all-purpose flour, baking soda, salt, and cinnamon. Set this mixture aside for later use.
- Coat Berries: Gently toss the washed fresh berries with the remaining ¼ cup of flour in a separate bowl. This helps prevent the berries from sinking during baking.
- Cream Butter and Sugars: In the bowl of a stand mixer, combine the softened butter, granulated sugar, and light brown sugar. Beat on medium speed until the mixture is smooth, pale, and fluffy, about 5 to 8 minutes.
- Add Egg and Vanilla: Add the egg followed by the vanilla extract to the butter mixture. Scrape down the sides of the bowl and continue mixing for another minute to fully incorporate all ingredients.
- Incorporate Dry and Wet Ingredients: Remove the bowl from the mixer. Using a wooden spoon, alternately fold in the flour mixture and buttermilk to the batter gently until combined.
- Add Berries and Fill Molds: Fold in the flour-coated berries carefully to avoid breaking them. Spoon or pipe the batter into the prepared mini bundt pans, filling each about two-thirds full for best results.
- Bake: Bake in the preheated oven until the tops are golden brown and a toothpick inserted in the center comes out clean, approximately 20 minutes.
- Cool and Serve: Let the mini cakes cool completely in the pans. Run a sharp knife around the edges to loosen them, then invert onto a serving plate and enjoy.
Notes
- This recipe can be made into a larger bundt cake by doubling the ingredients and baking in a 10-12 cup bundt pan at 350°F for about 1½ hours, or until a toothpick inserted in the center is clean.
- Using a plastic ziplock bag with a snipped corner is helpful for piping batter evenly into the molds.
- Ensure berries are fresh and dry before coating with flour to prevent excess moisture in the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
