Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups all-purpose flour, divided
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup fresh berries
  • 6 tablespoons softened butter
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk

Instruction

  • Preheat the oven to 350 ̊ F. Butter mini bundt cake molds.
  • Combine 1-1/4 cup flour, baking soda, salt, and cinnamon in a bowl and set aside.
  • Add the washed berries to a separate bowl and toss with 1/4 cup flour.
  • In the bowl of a stand mixer, combine the butter, sugar and brown sugar. Mix on medium speed until smooth and pale, about 5 to 8 minutes. Add the egg, followed by the vanilla. Scrape down the bowl of the mixer and continue to mix the batter for another minute so that all ingredients are fully incorporated.
  • Remove bowl from mixer. Using a wooden spoon, alternately add the flour mixture and buttermilk to the batter. Gently fold in the flour-coated berries and spoon into prepared mini bundt pans. It should be about 2/3 full).
  • To spread batter evenly, I use either a very small spoon or I add the batter to a plastic ziplock bag, snip a corner, and pipe the batter into the molds.
  • Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Allow the mini cakes to cool in the pan completely. Run a sharp knife around the sides to loosen and invert onto a serving plate.