Bundt cake pans are fancy shaped and are available in regular and mini sizes and are usually shaped like donut pans. The pan I used to bake doesn’t make donut shaped bundts as they don’t have the ‘tube’ in the center of the pan.
Mini sizes make the petite size, cute and most delightful cakes. Just love the way the pans look and the outcome is even more gorgeous.
A few years back I went to a strip mall for shopping and came across this amazing place that made nothing but different kinds of Bundt cakes. I was enamored by the place and had to sample a few flavors. Always wanted to make these goodies and got an opportunity when a friend’s daughter was fund raising for her school and the catalog had these pans. I immediately bought one for myself. These mini or petite beauties are scrumptious and easy to make. The butterscotch sauce on top of it makes it extra moist and pairs very well with coffee.
Servings
Makes 6 minis
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
- 1 ½ cups all purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- ½ cup nutella plus
- 6 tbsp maple syrup
- ½ tsp vanilla extract
- 4 tbsp oil, I used avocado
- 1 cup milk, at room temperature (notes)
- 2 tbsp butterscotch chips + more for serving
- For butterscotch sauce:
- ⅓ cup butterscotch chips
- 2 tbsp whole milk or cream
Step 1
Preheat the oven to 350 degree F. Grease the mini cake pans and place aside.
Step 2
Sieve the dry ingredients Into a big bowl and mix well.
Step 3
Add milk, maple syrup, oil, vanilla extract, nutella into another bowl and mix thoroughly until nutella is well incorporated.
Step 4
Mix the wet ingredients to the flour mixture. Do not over mix.
Step 5
Pour into the greased pans, dividing equally. Tap lightly to remove any air pockets.
Step 6
Bake in a preheated oven for 20 minutes until a toothpick inserted comes out clean.
Step 7
To make butterscotch sauce add the chips and milk into a microwave safe bowl and heat for 30 seconds. Whisk well to make a sauce like consistency. If the chips have not melted, microwave for another 15-20 seconds. Cool completely.
Step 8
Once the cakes have baked, remove from the oven and let it cool for 10-15 minutes. Cool completely on a wire rack.
Step 9
Pour the sauce on top and serve with more butterscotch chips.
Notes:
You can make these in a muffin or cupcake pan as well if you don’t have a bundt pan. Will yield about 10-14 cupcakes.
You can warm the milk for 20-30 seconds in the microwave to bring it to room temperature.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
ALL TAGS
© 2019 Fusion Kitchen Tales. All Rights Reserved.
0 Comments