I bought this bundt pan a while back, thinking that I saw a bundt cake recipe I wanted to try, or maybe I dreamed it?? I have no idea, but I’ve had this pan for a while now and it’s just been staring at me, like it wanted to be used. So I decided to get my butt in gear and find a recipe for which I could use my neglected pan. I have to say I hit the jackpot with this Mixed Berries mini Bundt Cake recipe from No-Frills Recipes.
I clearly didn’t make mini bundt cakes (although I may have to buy that pan and try it!) but it came out perfect all the same! I seriously have about 30 pictures and I want to post them all, I’ve spent the last hour or so trying to figure out which ones are prettiest. (sorry if you’re still overloaded!) But I digress — this cake is moist, with just the perfect amount of sweet and is extremely delicious. I’ve been eating a slice for breakfast but it works equally as well for dessert (or midday snack ).
Mixed Berries Bundt Cake
adapted from No-Frills Recipes
10 Tbsp butter (1 stick + 2 T)
6.4 oz flour
½ tsp salt
5.3 oz caster sugar (fine sugar)
1 tsp vanilla extract
1 cup plain low fat yogurt
8.8 oz frozen mixed berries
Preheat oven to 375 degrees F.
Grease the bundt pan with butter and dust with flour, set aside.
Sift the flour with salt and set aside.
Mix 1 Tbsp of the above flour into the mixed berries.
Cream the butter and sugar until light, creamy and fluffy. Add eggs one at a time, mix well. Mix in the vanilla.
Slowly scoop the batter into the bundt pan with a spatula.
Bake in a preheated oven for about 30 mins or until the tester comes out clean.
Leave the cakes in the pan for about 10 mins before removing to wire rack to cool completely.
Yields 15 snack size servings at 247 calories a piece.