Mini Bundt Cake with Berries
A tender mini bundt cake dusted with powdered sugar and topped with fresh strawberries, blueberries, and raspberries. Perfect for a quick dessert or snack.
- Total time
- 25 min
- Servings
- 6
- Calories
- 220
- Protein
- 4g
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 large egg
- ½ cup milk
- 3 tablespoons butter
Instructions
- 1
Preheat oven to 350°F. Grease a 6-cavity mini bundt pan with butter or nonstick spray.
- 2
In a bowl, whisk together 1 cup flour, 1/2 cup sugar, and 1 teaspoon baking powder. Add 1 egg, 1/2 cup milk, and 3 tablespoons melted butter; stir until just combined.
- 3
Pour batter evenly into the prepared pan, filling each cavity about 2/3 full. Bake until a toothpick inserted comes out clean, 15-18 minutes.
- 4
Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
- 5
Dust with powdered sugar and top with fresh strawberries, blueberries, and raspberries before serving.
Tools you’ll need
- mini bundt pan
- mixing bowl
- whisk
- toothpick
- wire rack
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