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Balsamic Strawberry Jam Mini Bundt Cakes
Course:
Breakfast
Cuisine:
American
Servings:
12
Author:
Neha Mathur
Print Recipe
Ingredients
Fresh strawberries-500 gms
chopped
Sugar- 3 tablespoon 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
Instructions
Add strawberries, 3 tablespoon sugar and balsamic vinegar in a pan and bring to a boil
Simmer the heat and cook till strawberries had thickened into a jam ( approx 20-25 minutes )
Keep aside
Pre heat the oven to 400 degrees
Grease a mini bundt pan or a muffin tin
Mix all purpose flour, 12 cup sugar, baking powder, baking soda and salt in a large bowl
In another bowl mix yogurt, butter, eggs and vanilla extract
Add balsamic strawberry jam to yogurt mixture
Pour mixture over the dry ingredients and mix with a spatula just until moist
Scoop the batter in the pan and bake for 13-15 minutes
Cool in the pan for 5 minutes
Remove from the pan and cool on a wire rack
Sprinkle with some powdered sugar