Description
Delicious mini bundt cakes infused with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour the mini bundt pan.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream butter until smooth. Add eggs and vanilla, mixing well.
- Gradually add dry ingredients to the wet mixture.
- Fold in the chopped strawberries.
- Pour the batter into the mini bundt pan, filling each mold about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the cakes cool before removing them from the pan.
Notes
- These cakes are best served fresh.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg