These little bundt cakes are all kinds of delicious. They are soft and pillowy and not too sweet. I love folding raspberries and blackberries into my batter, but you can also use any seasonal fruit you have on hand if you like. The glaze is lemony and delicious but they are just as good with a dusting of icing sugar if you don’t have time for the glaze.
This mini bundt tray was a gift from Le Creuset and I am absolutely in love! I have used it several times now. It bakes like an absolute dream. Everything baked so evenly, so golden and came out spotless. You also barely need to wash it. I just wiped mine down with some paper towel. It is an absolute treat for parties, birthdays and whatever occasion you can make an excuse for!
Raspberry & Vanilla Mini Bundt Cakes
1 Tbsp baking powder
1 tsp salt
½ tsp bicarbonate of soda
225g butter, room temperature
300ml buttermilk, room temperature
2 Tbsp vegetable oil
7 large egg yolks
1 large egg
1 Tbsp vanilla extract
- 200g fresh raspberries
- 100g fresh blackberries
For the glaze:
- 2-3 cups icing sugar
- fresh lemon juice
Preheat oven to 200°C.
Whisk flour, sugar, baking powder, salt, and bicarb in the bowl of a stand mixer fitted with the paddle attachment. Add butter, buttermilk, and oil and beat on medium speed, until smooth.
Whisk egg yolks, egg, and vanilla together. Add egg mixture to flour mixture until mixture is homogenous and thick. Fold in the raspberries and blackberries.
Transfer mixture to a piping bag.
Pipe batter into mini bundt tray. About 2/3 the way up. Bake for 20 minutes or until a cake tester comes out clean. Flip out the mini bundts onto a wire rack and let cool completely.
To make the glaze sift the icing sugar into a large bowl. Add a drizzle of lemon juice and whisk. Keep adding lemon juice until you have a thick pouring consistency.
Once completely cool dip each bundt into the glaze and flip it back onto the rack and allow to set. Enjoy!