Apple and blackberry mini bundt cakes
These apple and blackberry mini bundt cakes are light and moist, perfect for breakfast or afternoon tea. For a dairy-free version use plant-based milk and margarine. For special occasions you could add icing or caramel glaze.
Ingredients
Method
- Preheat oven to 200C put 4 silicon bundt cake tins on to a baking sheet.
- Sieve the flour into a large bowl. Coat the blackberries in the flour, then put them onto a plate.
- Add the other dry ingredients to the flour and combine.
- In another combine the egg, milk and butter/margarine, then add this mixture to the dry ingredients.
- Combine gently until you get a smooth batter, then fold in the grated apples and coated blackberries.
- Fill the bundt cake cases with the mixture, then bake in the oven for 25-30 minutes, until golden.
- Let them cool for 5 minutes, then gently remove the silicone cases.
- Let the bundt cakes cool completely then dust them icing sugar, mixed with a little cinnamon.