Strawberry Mini Bundt® Cake
Mini Bundt® Cake Maker
$24.99
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Ingredients
1½ cups unbleached all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 tablespoons unsalted butter, softened
½ cup sugar
1 large egg
¼ cup full fat plain Greek yogurt
6 tablespoons whole milk
1 teaspoon vanilla extract
3-4 drops red food coloring, (optional)
For Strawberry Purée:
½ pound fresh strawberries, halved
1 tablespoon sugar
1 teaspoon fresh lemon juice
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Instructions
Plug in the Mini Bundt® Maker and preheat for 10 minutes.
Make Strawberry Purée by combining diced fresh strawberries, sugar, and lemon juice in a bowl and mashing them with a fork until smooth.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In a larger bowl, beat butter and sugar with a handheld mixer on medium until fluffy and light. Add egg, yogurt, Strawberry Purée, milk, vanilla, red food coloring (if desired) and blend until mixed. Using slow speed, mix dry ingredients into the wet until just combined.
Grease Mini Bundt® Maker and Removal Tool with a light coating of cooking oil. Fill the Mini Bundt Maker ¾ full (⅓ cup batter).
Bake for 10-12 minutes, or until golden brown and cooked through. To check for doneness, insert a toothpick. If cake is done, toothpick should come out clean.
Lift cake out using the Removal Tool. Allow to cool completely before glazing or frosting.
Serve plain or frost for one berry delicious bundt®!
