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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.

Deb Wise
Recipe by Cooking Light December 2015

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Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Recipe Summary

hands-on:
40 mins
total:
1 hr 5 mins
Yield:
Serves 12 (serving size: 1 cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

298 calories; fat 9.2g; saturated fat 5.2g; mono fat 2.4g; poly fat 0.6g; protein 5g; carbohydrates 49g; fiber 4g; cholesterol 52mg; iron 1mg; sodium 225mg; calcium 75mg.
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