Description
These Fresh Berry Mini Bundt Cakes are a buttery, tender twist on classic coffee cake, bursting with fresh summer berries. Baked in individual mini bundt pans, they are perfect for a delightful afternoon tea, brunch, or a seasonal sweet treat.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour, divided
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
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
Fruit
- 1 cup fresh berries
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Butter the mini bundt cake molds to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine 1 ¼ cups of the flour, baking soda, salt, and cinnamon; set aside for later use.
- Prepare Berries: Wash the fresh berries thoroughly and toss them with the remaining ¼ cup of flour to coat evenly, which helps prevent them from sinking in the batter.
- Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter with the sugar and brown sugar on medium speed until the mixture becomes smooth, pale, and fluffy, about 5 to 8 minutes.
- Add Egg and Vanilla: Incorporate the egg into the mixture followed by the vanilla extract. Scrape down the sides of the bowl and mix for an additional minute to ensure all ingredients are well combined.
- Combine Wet and Dry Ingredients: Remove the bowl from the mixer. Using a wooden spoon, alternately fold in the flour mixture and buttermilk gently to retain the batter’s tenderness.
- Fold in the Berries: Carefully fold in the flour-coated berries to evenly distribute them without breaking.
- Fill the Molds: Spoon the batter into the prepared mini bundt pans, filling each about two-thirds full. For easier filling, you can transfer the batter to a plastic ziplock bag, snip a corner, and pipe the batter into the pans.
- Bake the Cakes: Bake in the preheated oven until the tops turn golden and a toothpick inserted into the center comes out clean, approximately 20 minutes.
- Cool and Remove: Allow the mini cakes to cool completely in the pans. Once cooled, run a sharp knife around the edges to loosen the cakes and invert them onto a serving plate for presentation.
Notes
- This recipe can be made in a larger bundt cake form by doubling all 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 comes out clean.
- Make sure berries are coated with flour to prevent them from sinking to the bottom during baking.
- Butter the pans generously to ensure easy removal of the cakes after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American