We love a sweet treat for breakfast, and these mini strawberry bundt cakes are a step up from your classic morning pastry. A little bit muffin, a little bit pancake, and JUST sweet enough, you can change the base cake mix to make these any flavor you like! Top with fresh fruit and some homemade whipped cream for the perfect addition to your breakfast table.
1. Preheat the oven to 350 degrees farenheit. Thoroughly grease the bundt pan using cake spray, making sure to coat every nook and cranny. (You can also grease the pan by spreading butter evenly and coating with flour.)
2. In a large bowl, combine the sliced strawberries and sugar and toss to coat. Cover and set aside
3. In a large bowl, whisk together the cake mix, flour, and baking powder and set aside. In a small bowl, whisk together the yolks, milk, and melted butter. Add to the dry ingredients and stir to combine.
4. Using an electric mixer, whisk the egg whites until soft peaks form. Gently fold into the cake batter mix until fully combined.
5. Pour the batter into the prepared bundt pan, filling each crevice about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the middle of each cake comes out clean. Set the bundt cakes aside to cool. After 10 minutes, flip the pan over to turn out the bundt cakes. You can give the pan a firm shake to encourage the cakes to come out.
8. To prepare cream, using an electric mixer whisk the heavy cream and powdered sugar until soft peaks form. In a small bowl, combine the Mascarpone and vanilla. Whisk into the cream mixture until stiff peaks form. (For best results, the heavy cream and Mascarpone should be cold. You can also chill your mixing bowl to help keep the mixture cool before beginning.)
9. To serve, top with the macerated strawberries, then pipe or spoon over whipped cream. Enjoy!
*Be creative with your cake mix! Try different flavors and fruit to see what breakfast bundt cake you come up with!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 454 | ||
Calories from Fat: 338 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 16.3g | 82 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 1288.5mg | 396 % | |
Sodium 77.8mg | 3 % | |
Potassium 161.2mg | 4 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 10.5g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 454
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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