Raspberry-Yoghurt Mini Bundt Cakes

I still haven't recreated the orange-poppyseed mini bundt cake that I once ate at a coffee shop in Seattle and that inspired me to bake mini-bundt cakes. However, after trying the delicious chocolate-pear mini bundt cakes a while back, I know tried a little lighter version. A recipe using raspberries and yoghurt, but also some nice müsli for some crunch.

Müsli is a mix of rolled oats with some grains, fresh or dried fruits, seeds and nuts. Some fancier version even include chocolate flakes, coconut, ets. You can use any kind of müsli but make sure that it is broken up in small pieces. Place the müsli in a sandwich bag and roll over with a rolling pin. You can also substitute it for plain oat flakes.

Ingredients (makes 12 mini bundt cakes):

  • 30g (2 tablespoons or 1/4 of a stick) butter
  • 75g (3/8 cups) sugar
  • 1 egg
  • 100g (3.5ounces or 0.4 cups) yoghurt
  • 50g (3/8 cups) flour 
  • 1 teaspoon baking powder
  • 1 teaspoon lemon peel (freshly grated)
  • 1 pinch salt
  • 100g raspberries (fresh)
  • 75g (3/8 cups) müsli (or oat flakes)
  • 1 tablespoon lemon juice (fresh)
  • 1/2 cup powdered sugar
  • water - if necessary



Preheat oven at 370 degree Fahrenheit (190 degree Celsius).
  1. Prepare the batter: In a large bowl using a hand mixer, beat together the butter and sugar until light and fluffy. Now, beat in the egg. Add the yoghurt and blend well. In a separate smaller bowl, sieve the flour and whisk together with the baking powder, lemon peel and salt. Now, add the flour mix to the butter mixture. Stir till smooth. Lighly fold in the raspberries and the müsli.
  2. Bake: Grease the little bundt cake forms. Fill in the batter. Bake for about 12-15 minutes. Insert a little wooden pick in the center of one of the bundt cakes. If it comes out clean, the cakes are done. Take them out and let cool for 30 minutes before icing them.
  3. Icing: In a small bowl, sieve the powdered sugar. Add the lemon juice and whisk toghether. Glaze should be thick but pourable. If too thick, add a few drops of water. If too liquid, add a little more powdered sugar. Pour the glaze on top of the cooled mini bundt cakes. It will run a little down the sides, no need to cover everything. Let dry before serving.

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