ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry-Swirl Mini Bundt Cakes

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Hands-on time 40 mins
Total time 1 hr, 5 mins
Yield

Serves 12 (serving size: 1 cake)

If you don't have a minibundtlette pan, you can make one large Bundt cake instead. If you have an 8-cup Bundt pan, that's ideal, but a 10-cup pan will work, too (the cake just won't be as tall). Bake at 350° for 25 to 28 minutes or until a wooden pick comes out clean. Spreading the batter evenly in minibundtlette cups can be a little tricky. Try spooning the batter into a large zip-top plastic bag; then snip off one bottom corner of the bag, and pipe batter into cups.

Ingredients

  • 12 ounces fresh raspberries
  • 1 1/4 cups granulated sugar, divided
  • 2 tablespoons water, divided
  • 1 tablespoon cornstarch
  • 9 ounces white whole-wheat flour (about 2 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup reduced-fat buttermilk
  • Baking spray with flour
  • 1 cup powdered sugar
  • 2 to 3 teaspoons water

Nutrition Information

  • calories 298
  • fat 9.2 g
  • satfat 5.2 g
  • monofat 2.4 g
  • polyfat 0.6 g
  • protein 5 g
  • carbohydrate 49 g
  • fiber 4 g
  • cholesterol 52 mg
  • iron 1 mg
  • sodium 225 mg
  • calcium 75 mg

How to Make It

  1. Combine raspberries, 1/4 cup granulated sugar, and 1 tablespoon water in a small saucepan. Bring to a boil. Reduce heat, and simmer 5 minutes or until berries break down and mixture thickens slightly, stirring frequently. Place cornstarch in a small bowl; add remaining 1 tablespoon water, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute or until thick. Cool completely.

  2. Preheat oven to 350°.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.

  4. Place butter and remaining 1 cup granulated sugar in a bowl; beat with a mixer at medium speed until fluffy (about 5 minutes). Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.

  5. Spoon about 2 tablespoons batter into the bottom of each of 12 mini ­bundtlette cups coated with baking spray, spreading into an even layer. Drop about 3 tablespoons raspberry mixture evenly into each cup, spreading evenly on top of batter. Top evenly with remaining batter, smoothing tops with a spatula. Bake at 350° for 20 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans. Cool completely on wire rack.

  6. Combine powdered sugar and 2 to 3 teaspoons water in a small bowl, stirring until smooth. Drizzle glaze evenly over cakes.

  7. Bake a Second Batch

  8. It's best to make one batch of cakes at a time (don't double the batter), though you can easily double the raspberry mixture.