Mini Bundt Cake | Butterscotch Bundt Cake | Eggless &Butterless

After starting to write blog i go crazy over probs and baking supplies,when ever i saw any baking pan/baking accessories i immediately grab one for me.I have some collections of it yet my craze doesn't end even now if i sit down to browse i look in for baking pans/dishes in online stores.This mini bundt pan i got when we went to Dubai and a pie cum bundt cake pan also.It was quite a long time i haven't used since i bought it so decided to bake a cake when i made the butterscotch sauce.Trust me both the sauce and cake was soo yummy and my daughter use to lick the sauce daily.

Preparation time: 10 mins
Baking time: 15-20 mins
Makes: 6 mini bundt cake

Ingredients:

• maida-1\2 cup
• Atta/wheat flour-1\2 cup
• corn flour-2 tsp
• Baking powder- 1 tsp
• baking soda-1\2 tsp
• granulated sugar-1\2 cup
• oil-1\3 cup
• butter scotch sauce-2 tsp
• milk-1\2 cup
• apple cider vinegar-1 tsp
• vanilla essence-1 tsp

 Method:

1. Sieve all flours with baking powder and baking soda.

2.In a mixing bowl add in granulated sugar,oil and whisk well till sugar dissolves.Then add in vinegar sauce and mix well.

3.slowly add sieved flour & milk alternately until everything is finished off.(sometimes u may need little more milk).Lastly add the essence and fold well.

4.Grease the bundt pan and scoop the cake batter in to it.Bake it in a pre-heated oven till done.

5.Cool in wire rack and serve as snack.

see how soft it is .

Notes:

1.Baking time varies from oven to oven. Keep an eye after 12 mins.
2.If you don't have a bundt cake pan then use ordinary cupcake pan.
3.If you wish you can add some nuts also.