Mini Almond Bundt Cakes
From hayleesgrandma 16 years ago
- 20 minutes to make
- Serves 6
To make one large Bundt cake instead of six small ones, double this recipe and bake in a 10-inch Bundt pan for 45 to 50 minutes.
Ingredients
- 10 tablespoons unsalted butter, room temperature, plus more for pans shopping list
- 6 tablespoons sliced almonds shopping list
- 1/3 cup coarsely chopped almonds shopping list
- 5 tablespoons packed light-brown sugar shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/8 teaspoon freshly grated nutmeg shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 3/4 cup granulated sugar shopping list
- 1 large egg shopping list
- 1 tablespoon pure vanilla extract shopping list
- 3/4 cup sour cream, or plain yogur shopping list
- 2 cups sifted confectioners' sugar shopping list
- 3 to 4 tablespoons milk shopping list
How to make it
- Preheat oven to 350 degrees. Generously butter six mini Bundt pans; set aside. Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
- In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside. In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add egg; beat until combined. Add 1 teaspoon vanilla, and beat until smooth. Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
- Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
- Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
- Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment. Stir in confectioners’ sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.
The Rating
Reviewed by 3 people-
Thse are absolutely adorable. Great post
sunny
in Portland loved it
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love the spicy taste in these mini cakes
thanks for sharing,and have a blessed day,my friend
Mumtaz
mumtazcatering
in Gauteng loved it
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So pretty to serve. Great for a dinner party! Thanks for the post.
kidaria
in BC loved it
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