Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates
Yield
Makes 12 servings (serving size: 1/2 mini cake)

Prep: 20 minutes; Cook: 40 minutes; Total time: 60 minutes.

There’s nothing “mini” about these little bites’ taste. The shrunken cakes are just as delectable as any full-size version.

How to Make It

Step 1

Preheat oven to 350°. Coat a 6-cup mini Bundt pan with spray.

Step 2

Combine flours, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Whisk egg, egg white, yogurt, and oil in a separate bowl.

Step 3

Add wet ingredients to dry ingredients, stirring until just blended. Fold zucchini and figs into batter. Pour batter into pan.

Step 4

Bake until a wooden skewer or toothpick inserted into the center of a cake comes out with a few moist crumbs attached (40 to 45 minutes). Let cool 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, if desired.

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