Simple yet full of flavour, these mini pound cakes are sure to delight! Perfect mini dessert to share with the family, made in our Mini Bundt Cupcake Pan.
Preheat oven to 180°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.
In small bowl, mix together flour, baking soda, cinnamon and salt and set aside.
In another bowl, blend brown sugar, butter and eggs. Add vanilla, yogurt, and flour mixture. Blend until smooth.
Pour into prepared Mini Bundt Cupcake Pan, filling each cavity ¾ full and tap gently on counter to release air bubbles.
Bake for 15-25 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).
Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.
Decorate as desired.