It's summer and I seem to have a lot and not a lot going on. I haven't forgotten about my blog, I just have kids at home full time and the sea beckons just down the road. Normality will return in September when there will be lots more recipes to share.
In the meantime, I really haven't been cooking much. Or at least not much new. I have to say, this kind of depresses me, a lot. I love being creative in the kitchen and sharing with you all as well as my stomach. So, it's has been, to say the least, a bit on the boring side around here. However, amidst the boredom the other week, I made these beautiful little cakes. I had a cake craving and this was what happened.
I gotta say, I just don't bake a lot in the summer. It's just too darn hot to be honest. Now if someone baked for me, that would be a whole other story. Because, I do love baked goods as much as the next person. I keep saying I am going to bake stuff and freeze it for later. We all know how that story ends. Eaten before it hits the freezer. So, it might be a good thing I am not baking much at the moment as I don't really want to buy a whole new wardrobe.
All that aside, I get moments of madness when I just get the itch to bake something and the kitchen temperature doesn't even come into play. These cakes were a perfect example of just that. Scorching temperatures didn't stop me from making these beautiful little cakes for no reason at all. Except for the craving.
Way back last fall, I bought these cute little bunt pans and have hardly ever used them. So when I was about to make cupcakes the other week, I saw those pans at the back of the cupboard and thought they would make a nice change.
This recipe is adapted from a cupcake recipe that I have been making for years. It isn't even on the blog despite having baked those cupcakes dozens of times over the years. I must make a note of them and get them up and running. In the meantime, we have these bundt cakes and they were pretty tasty I have to say. And pretty don't you think?
Let's talk a little about the making of the cakes to help you along the way.
First of all, make sure you grease the pans really well right into the groves. Otherwise, the cake may stick and be difficult to get out of the pans. Also, when taking them out after they have cooled a bit, you may need to use a butter knife to gently loosen the edges. Then they should just slide out really easy.
I used frozen berries because those were the ones I had in the house. You could just as easily use whatever berries you have. If using frozen berries, make sure you let them defrost completely and then discard the juice. As the berries contain so much liquid, you will not need any extra.
Don't fill and decorate the cakes until ready to serve. They are much prettier this way. And if you do decide to dust with powdered sugar, do this just before it hits the table. Powdered sugar doesn't hold for too long on fruit before dissolving. Apart from that, they are pretty straight forward and make a nice dessert for any summer dinner party.
Fruits of the Forest Mini Bundt Cakes
Makes 6 / Prep time: 25 minutes / Bake time: 20 minutes
For the cake:
1/2 Cup/110 grams of butter
2/3 Cup/130 grams of sugar
3 Large eggs
1 teaspoon of vanilla
1 1/2 Cups/195 grams of flour
1 1/2 teaspoons of baking powder
Pinch of salt
1/4 Cup/60 ml of milk
1 Cup/240 ml heavy whipping cream
1 1/2 Cups/220 grams frozen assorted berries, thawed and juice discarded
Powdered sugar for dusting, optional
Preheat your oven to 350 degrees F and grease 6 mini bundt pans. Place the bundt pans on a large baking tray and set aside.
In a large mixing bowl, beat the butter on high speed until light. Add the sugar all at once and continue mixing until light and fluffy. This will take about 3 minutes. Add the eggs, one at a time until they are all incorporated. Add the vanilla and mix until incorporated.
In a medium bowl, sift together the flour, baking powder and salt. Set aside.
With three additions, add the flour and milk. Starting and ending with the flour. Stir just long enough to combine. Don't over mix.
Using a tablespoon fill each bundt pan about 2/3 way full. Repeat for all pans. Bake in a preheated oven for about 18-20 minutes or until a toothpick inserted comes out clean.
Remove from oven and place on a baking rack to cook for about 10 minutes. Turn each bundt pan over and gently remove the cakes. Leave to completely cool.
In a large mixing bowl, whip the cream on high speed until it thickens.
Fill the centre of the bundt cakes with the whipped cream and then top with berries. Dust with powdered sugar if desired.
Best the day they are made but will keep up to two days in the refrigerator.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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