Mini Vanilla Bundt Cakes and Fresh Raspberry Glaze

I could tell you that the reason I made these cakes was to tend to my sweet tooth and constant cake craving – which is true. However, the overpowering reason was because I just bought these adorable mini silicone bundt cake pans (from Mambo’s in Kenilworth) and just HAD to give them a go.

I don’t know about you, but I usually steer away from eating bundt cakes as they are usually quite dry, but I’m thrilled to share that this recipe is just the right amount of moisture, thanks to the addition of sour cream.

To add a bit of fruity freshness and an additional, complimentary flavour, the fresh raspberry icing is the perfect drizzling combination.

Ingredients:

Mini Bundt Cakes

  • 220g flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 230g unsalted butter, softened
  • 200g caster sugar
  • 4 large eggs, at room temperature
  • 120g sour cream (alternatives are plain yogurt or buttermilk), at room temperature
  • 1 and 1/2 teaspoons vanilla extract or vanilla essence (depending on your preference)
  • seeds scraped from 1/2 of a vanilla pod

Fresh Raspberry Glaze:

  • 1/2 cup fresh raspberries
  • 2 teaspoons caster sugar
  • 1 and 1/2 cups icing sugar
  • 1 tablespoon cream or milk

Method:

Mini Bundt Cake:

  1. Preheat the oven to 175°C and generously grease a mini bundt cake pan.
  2. Whisk the flour, baking powder, and salt together in a large bowl and set aside.
  3. In an electric mixer, beat the butter and sugar together for 2 minutes on high speed until light and creamy. Remember to scrape the sides of the bowl. With the mixer on low speed, add the eggs one at a time, then add the sour cream, vanilla and vanilla seeds.. Beat on medium-high speed until incorporated. Scrape down the sides again. With the mixer on low speed, slowly add the dry ingredients. Beat everything until incorporated, careful not to overmix. The batter should be thick and creamy.
  4. Spoon the batter into the pan, filling each bundt cakeslot 2/3 full then bake for 20-25 minutes 20-25 minutes OR until the cakes are lightly golden and spring back when lightly poked with your finger. Remove from the oven and allow to cool inside the pan for 5 minutes. Carefully transfer the cakes onto the wire rack and allow them to cool completely before drizzling the icing and serving.

Fresh Rasberry Glaze:

  1. Toss the raspberries and caster sugar together, breaking up the raspberries. Allow the raspberries to sit for 5 minutes as they let out their juices. Strain the raspberries through a fine sieve over a medium bowl. Use a spoon to press them through, this will allow you to extract all the juices and remove the seeds – this should give you approximately 3 tablespoons of juice.
  2. Whisk in the icing sugar and cream (or milk). Add a bit more icing sugar if you need to thicken or more cream to thin, depending on your preference.
  3. Finally drizzle the glaze over the cooled bundt cakes.
  4. These can last for 1-2 days at room temperature in an airtight container or in the fridge for up to 5 days.

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