La Petit Chef
Churro bundt cakes
Easy, one bowl and no fuss – cute mini churro bundt cakes. If you are a dessert lover these are a must!!
Servings Prep Time
10 15mins
Cook Time Passive Time
45mins 20mins
Servings Prep Time
10 15mins
Cook Time Passive Time
45mins 20mins
Ingredients
For the topping
Instructions
For the cake:
  1. Preheat the oven to 350F or 180C. Grease and lightly flour the moulds. In a mixing bowl, mix together flour, soda and cinnamon powder.
  2. Now in the bowl of a mixer, cream together butter and sugar till fluffy, about 5 mins. Add the two eggs one by one, vanilla essence and mix till light.
  3. Now add 1/3 of the flour mix with the mixer on. Once the flour is incorporated, add half of the yogurt and mix. Follow that up with more flour, yogurt and finally ending with the remaining flour. Fold well.
  4. Spoon into mini bundt moulds carefully to the top. Bake for 50 mins till done. Remove from the oven and let it cool for 20 mins before glazing.
For the churro glaze
  1. Mix sugar and cinnamon and keep it on a plate. Now brush melted butter all over the cooled cakes. Finally rub the cinnamon + sugar mix all over the cakes immediately so that it sticks. Enjoy.
Recipe Notes

Keep in an air tight container for 5 days. Microwave for 30-40 secs before serving if you desire a warm cake.