These ultra-mini bundts are a triple threat; they’re a 1-bowl recipe, cute enough for the ‘gram, and hard to stop popping once you’ve had just one!

Ingredients

GROUP A: MINI CAKES

• 1/4 cup vegetable oil + more for greasing the bundt pan

• 1/4 cup whole milk

• 1/4 tsp vanilla extract

• 1/4 cup granulated sugar

• 1 medium egg

• 3/4 cups AP flour + more for dusting the bundt pan

• 3/4 tsp baking powder

• 1/4 tsp salt

• 3 large figs, finely minced

• 2 tbsp walnut bits

GROUP B: LEMON ICING

• 1 tbsp melted butter

• 1/2 cup powdered sugar

• 2 tsp lemon juice

• 1/4 tsp vanilla extract

• 1 tsp whole milk

Method

• Preheat the oven to 360 F. Lightly oil and dust the mini bundt cake mold pan, or any other mold of choice, with flour.

• Whisk the oil, milk, vanilla, and sugar in a medium bowl. Add the egg and whisk well. Add the flour, salt, and baking powder and mix gently till the batter just about comes together. Be careful not to over-mix. Add in the minced figs and walnuts, and mix well till they’re both fully integrated into the batter.

• Scoop little dollops of the batter into the oiled and dusted molds. Bake for 15 minutes* at first, then increase time in increments of 5 minutes as needed, till a skewer inserted into each cake comes out clean. Let the cakes cool completely on a wire rack for at least 20 minutes prior to icing.

• Make the icing: Mix all the Group B ingredients to form a smooth, pourable icing. Drizzle all over the cooled mini bundts and get poppin’!

*Note: Baking time is slightly relative; while mini cakes bake quicker than a whole loaf, the time taken also depends on the efficiency of your oven. The oven I used to bake these was brand new, so it heated up quickly and was more efficient, thus reducing my total bake time to just 15 - 16 minutes. In order to prevent under-baking, or worse, over-baking/burning, start with a safe minimum of 15 minutes, then bump up the time in small increments depending on how clean/sticky the skewer inserted comes out.