Mini heritage bundtlette recipe

I love Nordic ware bundt tins because they are strong, durable and have some beautiful designs which show up when a cake is baked. I bought a nordic ware mini heritage bundlette tray and I could not wait to try out a mini heritage bundlette recipe for this tray. You can read more about my mini heritage bundtlette tray here Nordic ware mini heritage bundtlette tray

Anyway I eventually got to use my Nordic ware mini heritage bundlette tray and I was really impressed with the results as I have been with all my other Nordic ware bundt tins.

This recipe makes 6.


  • 100 grams caster sugar
  • 63 ml vegetable oil or sunflower oil
  • 125 ml plain yoghurt
  • 1 medium eggs
  • 1 tablespoon lemon juice
  • 1/4 cup unsweetened desiccated coconut
  • 2 teaspoon vanilla extract or seed of half of a vanilla bean
  • 200 grams plain flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Syrup for the cake (optional)

  • 50 ml water
  • 50 ml caster sugar
  • seeds from half a vanilla pod or vanilla extract


  • Preheat oven to 180 Celsius
  • Melt some butter and brush the inside of the Nordic ware mini bundtlette tray and flour it , this will stop them from sticking.
  • Mix all the dry ingredients together in a bowl and mix the wet ingredients together separately in a jug.
  • Pour the wet ingredients into the dry and stir until smooth.
  • Divide the mixture between the tray and bake for 25-30 minutes until slightly brown on top. Test with a toothpick to check if they are ready. If it comes out clean they are ready.
  • Make the syrup by boiling the water, vanilla seeds and sugar
  • When the cakes are out of the oven prick them all over with a toothpick and spoon the syrup into the cakes whilst they are still hot.
  • Leave them in the tray for about 5 minutes and then use a cooling rack to flip the cakes onto the cooling rack and leave them to cool completely.
  • You can decorate them by drizzling some water icing or dusting them with icing sugar.
  • Enjoy!


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