Cinnamon Brunch Bundt Cakes

brunch bundt muffin sml

These beautiful bundt cakes are a real treat for a brunch. It is also something a bit different to serve as well as being very quick and easy to make. Not forgetting that you are subbing in some healthier choices, so they aren’t as guilt ridden as all those delicious pastries either!

If you don’t have miniature bundt tins, or even a large one, then a loaf tin does the job beautifully too, allowing everyone to enjoy a slice.

I have used ceylon cinnamon in the recipe which is much better for you than the standard cinnamon that you will find in most supermarkets, also known as cassia. It is beneficial for diabetics and those with high cholesterol and obesity problems. It is also much more subtle in taste, which is why I have put more into this recipe than you may think is necessary. Ceylon cinnamon is harder to get hold of, but of course using cassia cinnamon in this recipe will be just as delicious, I would just recommend using a little less.

Serves 4-6

Ingredients

Cake

  • 175g low fat spread (I used clover light)
  • 175g of stevia
  • 3 eggs
  • 2-3 tsps of ceylon cinnamon (to taste)
  • 165g of self raising flour

Topping

  • 4 tbsps of 0% fat greek yogurt
  • agave to taste
  • a handful of mint leaves, chopped
  • 100g of blueberries
  • icing sugar

Equipment

  • bundt tins, or a loaf tin
  • mixing bowl and wooden spoon
  • scales
  • sieve

Method

  • Preheat your oven to 160 fan/ 180/ gas mark 6
  • Line your bundt tins by wiping either oil/butter/frylight spray and then dusting in flour. This insures that the cakes will come out neatly with the beautiful shape of the tins.
  • Cream your low fat spread and sugar together.
  • Add the eggs one by one, being careful not to over mix, then add the vanilla.
  • Sieve the flour and cinnamon and gently fold into the mixture.
  • Divide into the tins and cook for about 20minutes until the cakes spring back when touched and when stabbed with a knife it comes out clean.
  • Leave the cakes to cool.
  • Whilst the cakes are cooling you can mix the yogurt, agave and mint.
  • When the cakes are cool arrange the yogurt mix and blueberries decoratively, I finished mine off by sieving a little icing sugar too, and voila!
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