Dash Mini Bundt DBCM100 - Page 30

1½ cups unbleached all-
purpose our
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
4 tbsp unsalted butter,
softened
½ cup sugar
1 large egg
¼ cup full fat plain Greek
yogurt
6 tbsp whole milk
1 tsp vanilla extract
3-4 drops red food
coloring, (optional)
Strawberry Purée
½ pound fresh
strawberries, halved
1 tbsp sugar
1 tsp fresh lemon juice
Ingredients:
Strawberry
Mini Bundt
®
Cake
1. Plug in your Mini Bundt® Maker to preheat for 10 minutes.
2. Create Strawberry Purée by combining fresh strawberries, sugar, and lemon juice in
a blender until smooth.
3. In medium bowl, combine our, baking powder, baking soda, and salt.
4. In larger bowl, beat butter and sugar with handheld mixer on medium until they are
uffy and light. Add egg, yogurt, strawberry puree, milk, vanilla, red food coloring (if
using) and blend until mixed. Using slow speed, mix dry ingredients into the wet until
just combined.
5. Brush Mini Bundt® Maker and Removal Tool with butter or baking spray. Fill the
Mini Bundt Maker ¾ full (
1
/
3
cup batter). Bake for 10-12 minutes, until a toothpick
comes out clean when inserted into the cake.
6. Lift out cake on the Removal Tool and transfer it to a wire rack. Cool completely
before glazing. Serve.
∙ 30 ∙
Directions:
Makes 3-4 cakes