A moist and tender Classic Fresh Berry Coffee Cake, filled with favorite seasonal berries, becomes deliciously fun in mini form.
Preheat the oven to 350 ̊ F. Butter mini bundt cake molds.
Combine 1-1/4 cup flour, baking soda, salt, and cinnamon in a bowl and set aside.
Add the washed berries to a separate bowl and toss with 1/4 cup flour.
In the bowl of a stand mixer, combine the butter, sugar and brown sugar. Mix on medium speed until smooth and pale, about 5 to 8 minutes. Add the egg, followed by the vanilla. Scrape down the bowl of the mixer and continue to mix the batter for another minute so that all ingredients are fully incorporated.
Remove bowl from mixer. Using a wooden spoon, alternately add the flour mixture and buttermilk to the batter. Gently fold in the flour-coated berries and spoon into prepared mini bundt pans. It should be about 2/3 full).
To spread batter evenly, I use either a very small spoon or I add the batter to a plastic ziplock bag, snip a corner, and pipe the batter into the molds.
Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Allow the mini cakes to cool in the pan completely. Run a sharp knife around the sides to loosen and invert onto a serving plate.
I also love to make this coffee cake recipe in larger form. Simply double the ingredients and add to a 10-12 cup bundt pan. Bake at 350° for about 1-1/2 hours or until a toothpick inserted in the center comes out clean.