Raspberry-Swirl Mini Bundt Cakes (or one big one)
INGREDIENTS
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12 ounces fresh raspberries
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1 1/4 cups granulated sugar, divided
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2 tablespoons water, divided
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1 tablespoon cornstarch
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9 ounces white whole-wheat flour (about 2 cups)
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 teaspoon vanilla extract
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2 large eggs
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1 cup reduced-fat buttermilk
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Baking spray with flour
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1 cup powdered sugar
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2 to 3 teaspoons water
Comments & Reviews
Just A Pinch Sweepstakes