Raspberry Yogurt Mini Bundt Cakes Recipe

Name: Raspberry Yogurt Mini Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 3 cups Flour; 1-1/2 teaspoon Baking Powder; 1 dash Salt; 1 cup Butter, Room Temperature; 1-3/4 cup Sugar; 1 cup Lowfat Vanilla Yogurt; 2 Tablespoons Fresh Squeezed Orange Juice; 1 teaspoon Orange Zest; 3 whole Large Eggs; 2-1/2 cups Fresh Raspberries; 1 teaspoon Flour; FOR THE DRIZZLE:; 1 cup Powdered Sugar; 1 Tablespoon (or More) Of Water

Servings: persons

FOR THE CAKES:
3 cups Flour
1-1/2 teaspoon Baking Powder
1 dash Salt
1 cup Butter, Room Temperature
1-3/4 cup Sugar
1 cup Lowfat Vanilla Yogurt
2 Tablespoons Fresh Squeezed Orange Juice
1 teaspoon Orange Zest
3 whole Large Eggs
2-1/2 cups Fresh Raspberries
1 teaspoon Flour
FOR THE DRIZZLE:
1 cup Powdered Sugar
1 Tablespoon (or More) Of Water

1
Preheat oven to 350 F.
2
Grease mini bundt pans, a scone pan or a large bundt pan. Set aside.
3
Combine flour, baking powder and salt in a medium bowl and set aside.
4
Combine butter and sugar and beat with your mixer until creamy. Beat in yogurt, orange juice and zest. Add eggs one at a time, beating after each addition. Add in dry ingredients and mix until just blended.
5
Toss berries gently with 1 teaspoon of flour and add to batter. Spoon batter into chosen pan(s). Bake a big cake about an hour, mini bundt cakes about 25 minutes and scones about 30 minutes or until wooden toothpick inserted comes out clean. Cool 30 minutes.
6
Combine powdered sugar and water until desired consistency of drizzle is created, drizzle over your cooled cake(s).
7
Enjoy!!
8
Source: Bon Appetit.

1260

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CAKES:, 3 cups Flour, 1-1/2 teaspoon Baking Powder, 1 dash Salt, and more.

Yes, Raspberry Yogurt Mini Bundt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Yogurt Mini Bundt Cakes

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