Balsamic Strawberry Jam Mini Bundt Cakes

Course: Breakfast
Cuisine: American
Servings: 12
Author: Neha Mathur


  • Fresh strawberries-500 gms chopped
  • Sugar- 3 tbsp and 12 cup
  • Balsamic vinegar-1 and 12 tbsp
  • All purpose flour-1 and 34 cup
  • Baking powder- 1tsp
  • Baking soda-2 tsp
  • Salt-12 tsp
  • Yogurt-1 cup
  • Unsalted butter- 6 tbsp melted
  • Eggs-2
  • Vanilla extract- 12 tsp


  1. Add strawberries, 3 tbsp sugar and balsamic vinegar in a pan and bring to a boil
  2. Simmer the heat and cook till strawberries had thickened into a jam ( approx 20-25 minutes )
  3. Keep aside
  4. Pre heat the oven to 400 degrees
  5. Grease a mini bundt pan or a muffin tin
  6. Mix all purpose flour, 12 cup sugar, baking powder, baking soda and salt in a large bowl
  7. In another bowl mix yogurt, butter, eggs and vanilla extract
  8. Add balsamic strawberry jam to yogurt mixture
  9. Pour mixture over the dry ingredients and mix with a spatula just until moist
  10. Scoop the batter in the pan and bake for 13-15 minutes
  11. Cool in the pan for 5 minutes
  12. Remove from the pan and cool on a wire rack
  13. Sprinkle with some powdered sugar