I love bundt cakes, I know they’re a bit old-fashioned but I love them!
They’re so cute, especially these mini bundts – then again, isn’t anything miniature regarded as cute?
I used frozen strawbs for this recipe, along with strawberry yogurt and strawberry jam – They are packed with that delicious berry flavour I love so much!
They’re also extremely fluffy and moist – and just so darn good!
I usually use this recipe to make cupcakes and decided to dust of my old bundt moulds because I rarely ever use them – even though I promised myself I would if I got them!
Here’s how you can make them!
2 tablespoons unsalted butter, melted
1/3 cup milk, at room temperature
1/4 cup strawberry yogurt, or plain yogurt
1 large egg, at room temperature
2 teaspoons vanilla essence
1/4 cup sugar
1 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 tsp cinnamon
Pinch of salt
1/4 cup strawberries, cut into chunks
1/3 cup strawberry jam
Preheat the oven to 180° C.
Prepare a mini bundt pan or 12-cup muffin pan with baking spray and set aside.
In a mixing bowl, whisk together the melted butter, milk, yogurt, egg, vanilla, and sugar until combined.
Add the flour, baking powder, bicarb, and salt, mixing until just combined.
Fold in the strawberries. Dollop spoonfuls of the jam around the batter, swirling it into the batter.
Spoon the batter into the mini bundt pan, filling 1/2 full. Bake for 18-20 minutes, or until a skewer comes out clean.
If using a muffin pan, fill 2/3 the way full and bake 10-12 minutes.
Remove from the oven and allow to cool for 5 minutes.
Invert the bundt cakes onto a cooling rack.
For the glaze, whisk together 1/2 cup of sifted icing sugar together with a tablespoon of milk and whisk until you get a thick, smooth paste.
Drizzle over cooled cakes and enjoy!