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.
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
How to Make It
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.
Preheat oven to 350°.
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.
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.
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.
Combine powdered sugar and 2 to 3 teaspoons water in a small bowl, stirring until smooth. Drizzle glaze evenly over cakes.
Bake a Second Batch
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.
I just tried this recipe. Within the directions, it said to put batter in each of the 12 mini bundtlette cups. I used a 12 mini bundtlette pan, then wondered why I had a lot of batter and filling left over. It wasn't until I sat down and reread the recipe that i saw the very last line of the directions said "Bake a second batch". I realized that you need to use a 6-cup mini bundtlette pan. The reipe itself is somewhat bland. I would flavor the glaze with lemon to compliment the cake.
I asked for a mini bundt pan for Christmas so I could make these and I was not disappointed. They are so good!! I especially loved the fresh raspberry filling. I couldn't wait for them to cool so I frosted them early and that was a mistake. The frosting melted into the cake. I will try to let them cool completely next time I make them. I had a hard time diving the batter into each pan so I will try to portion it out better before I add it to each section.
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