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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 8 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ teaspoon baking soda
  • ½ cup light muscovado sugar
  • 1 teaspoon cinnamon
  • 2 medium Granny smith apples grated
  • 1 cup blackberries washed and dried
  • 2 eggs
  • ½ cup milk or plant-based milk
  • ⅓ cup melted butter or margarine
  • Icing sugar mixed with cinnamon

Method
 

  1. Preheat oven to 200C put 4 silicon bundt cake tins on to a baking sheet.
  2. Sieve the flour into a large bowl. Coat the blackberries in the flour, then put them onto a plate.
  3. Add the other dry ingredients to the flour and combine.
  4. In another combine the egg, milk and butter/margarine, then add this mixture to the dry ingredients.
  5. Combine gently until you get a smooth batter, then fold in the grated apples and coated blackberries.
  6. Fill the bundt cake cases with the mixture, then bake in the oven for 25-30 minutes, until golden.
  7. Let them cool for 5 minutes, then gently remove the silicone cases.
  8. Let the bundt cakes cool completely then dust them icing sugar, mixed with a little cinnamon.