Wednesday, April 14, 2021

Saffron Mini Bundts

Saffron mini bundts are soft, fluffy mini bundt cakes flavored with saffron syrup. Saffron is the stigma and styles of the saffron flowers and they are used for their color and aroma. I am trying to grow them, got a few flowers and saffron threads. But I guess may be this fall, I may get a little appreciable quantity for making a dessert.

Traditional desserts in our cuisine has saffron in it. We call it as kungumapoo(in Tamil) or kesar (in Hindi). Sometimes they are added to hot milk sweetened with sugar too. We use this often in our desserts and ice creams in our home. 

I usually soak the saffron threads in milk and use for my saffron cake. When I started to make the cake, I realized that the small container of saffron had only a tiny quantity left. I guess I used up most of it when I made Tahdig and Kheer. I thought to drop out, but luckily found this bottle of saffron syrup in my pantry (This is one time I thanked my other half as I often say (may be complain is a much better fit) that he buys things not in the list :-)). So, I decided to use this syrup and bake my cake. It came out fabulous and we emptied as soon as it was ready.  

These cute little bundts can be served as such, or with a saffron-milk cream sauce, or just sprinkled with some powdered sugar. Drizzling  melted white chocolate with saffron on top was my idea and the family suggested they are very tasty as such. I tried with one for myself though. I liked it.

Camilla of Culinary Adventures with Camilla is hosting this month's Bundt Bakers. She chose the theme of flowers for this month's theme. We could use actual flowers, extracts or decorate with flowers for this event. This is my post for the event. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

I am linking this to Thursday Favorite Things, Full Plate Thursday, and Funtastic Fridays.


Makes 10 mini bundts

All-purpose flour - 1 cup plus 2tbsp
Sugar - 1/3 cup
Saffron syrup - 1/2 cup plus 1 tbsp
Milk - 1/2 cup
Salt - 1/8 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Apple cider vinegar - 1 tsp


Preheat the oven to 350 degrees F. Add the flour, salt, baking powder, and baking soda to a bowl, mix, and set aside. Cream butter and sugar. Add the milk and saffron syrup. Beat well  and add the flour in two batches and make a smooth cake batter. Add 1 tsp of apple cider vinegar and mix thoroughly.

Apply butter to the bundt pan and dust with flour. Fill to 3/4th of the mold and bake for 12 minutes.

Cool for 15 minutes and carefully take the mini bundt cake out of the pan and let it cool completely.

Serve as such, or with white chocolate drizzle.

Check here for the Blooming Bundts we shared today. Thanks, Camilla!


  1. Saffron is one of my all time favorite culinary flowers. Thanks for showcasing it in your cakes this month. Delicious!

    1. Thanks, Camilla. Saffron in my second favorite as rose ranks first.

  2. I love that you are growing your own saffron!! Your cakes are too cute.

  3. That's interesting that you are growing saffron, wonderful, love that cake!

  4. Delicious saffron mini cakes..
    Here in Spain I never saw that saffron sirup
    I really like your recipe!

    1. Thanks, Pato. Sometimes I see the saffron syrup in middle eastern groceries or in Indian groceries.

  5. The saffron syrup sounds very interesting and it looks delicious.