Skip to main content
logo
Food Advertising by

Mixed Berries mini Bundt Cake



I have bookmarked Anncoo's  Blueberry Pound Cake for quite some time and was thrilled when I stumbled upon this mini Bundt pan.  I was eager both to try out the recipe as well as the mini pan and was indeed pleased with the result.




Mixed Berries mini Bundt Cake

(Recipe from Anncoo's Bluberry Pound Cake with slight modification)



Ingredients
  • 125 gm butter/margarine
  • 180 gm plain flour
  • 1/2  tsp salt
  • 150 gm caster sugar (orig. 180 gm)
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup plain yoghurt (orig. heavy whipping cream)
  • 250 gm frozen mixed berries


Method
  1. Grease the mini bundt pan with butter and dust with flour, set aside.
  2. Sift the flour with salt and set aside.
  3. Mix 1 Tbsp of the above flour into the mixed berries.
  4. Cream the butter and sugar till light, creamy and fluffy.
  5. Add eggs one at a time, mix well.
  6. Mix in the vanilla. Add 1/4 of the sifted flour, alternating with the yoghurt, starting and ending with flour.  (Do not overmix).
  7. Fold in  flour coatd mixed  berries with a spatula.  Mix well, scraping from the bottom and sides of the mixing bowl.
  8. Slowly scoop the batter into the mini bundt pan with a small spatula.
  9. Bake in a preheated oven @ 180 deg.C for about 30 mins. or till the tester comes out clean.
  10. Leave the cakes in the pan for about 10 mins. before removing to wire rack to cool completely.



You may like to view more posts of  : -

1.  Blueberry Pound cake   -   from Keep Learning Keep Smiling
2.  Blueberry Pound cake   -   from Pigpigscorner

Comments

  1. Wow, perfect looking cutie cakes and expensive too! ha... I love the berries. Simply refreshing.
    Have a nice day.
    Kristy

    ReplyDelete
  2. These mini bundt cakes looks cute. Yes, I tried the blueberry pound cake from ann's receipe. Yum, yum ...

    ReplyDelete
  3. Love to see these cakes.It reminds me the cake that I usually buy from roti man when I was a kid.The outer layer got salty taste.But of couse the roti man cake don't have berries.Sooo yummy!!!

    ReplyDelete
  4. Cute looking little bundt cake :) Love this cake ...anything with blueberries is refreshing :)

    ReplyDelete
  5. I have the same baking mould as a gift from Jane but till now I have yet to try any recipe, i must use it to make this cake as well. Thanks for the inspiration.

    ReplyDelete
  6. WOW! this look so lovely and yummy! (: (:

    ReplyDelete
  7. So cute.. Yummy :)

    Following U :)

    Do visit me as time permits
    http://comeletseat.blogspot.com

    ReplyDelete
  8. Hi Cheah, this looks so cute and pretty makes me want to bake again.

    ReplyDelete
  9. Hi, love your this blueberry cake.
    Love the smooth texture and colour.
    Can see it must have required dexterity, delicacy, finesse on your part.

    I think eating one might be a problem, ha ha....as sure to want a second one.
    You have a nice day and keep a song in your heart.
    Best regards.
    Lee.

    ReplyDelete
  10. cheah, these look perfect and the pictures taken so well!Happy wesak day to you too!

    ReplyDelete
  11. Kristy
    Ya, berries are expensive. Enjoy your holiday and Happy Wesak to you!

    Angie
    Thank you. Yes, it's moist!

    Yummy Bakes
    Thanks. Yup, they're yum, yum!

    yummylittlecooks
    I used to buy snacks from the roti man when I was young. Those were the days!

    ReplyDelete
  12. Looks so cute! Love the texture too. Thanks for the link :)

    ReplyDelete
  13. How adorable. you have one of those mini bundt cake tins.

    ReplyDelete
  14. Perfect little tea cakes. Like how the color of blueberries blead into the cake. Just beautiful!!

    ReplyDelete
  15. Elin
    You'll love this!

    Sonia
    Yes, why not?

    The Sweetylicious
    Ya, they're cute!

    Mehjabeen Arif
    Thanks for dropping by! Will certainly pay you a visit!

    Anncoo
    Yes, they are indeed cute!

    Uncle Lee
    Thank you. It's a bit tricky putting the batter into that mini mould!

    Lena
    Thank you! You have a lovely Wesak day too!

    Ananda
    Yes, the yoghurt makes it moist!

    ReplyDelete
  16. happy wesak day. nice blog.. have a view of my blog when free.. do leave me some comment / guide if can.. if interested can follow my blog...

    ReplyDelete
  17. Mr Lonely
    Thanks for visiting. Will hop over to yours soon!

    ReplyDelete
  18. It's so good. I did a little addition to it,
    Half yoghurt and half Quark also did a glaze with lemon and powdered sugar. I hope it will be a hit for the teachers today

    ReplyDelete
    Replies
    1. That's good creativity and thanks for dropping by. Hope to see you more often.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…