MINI ALMOND BUNDT CAKES
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 6
Number Of Ingredients 16
Steps:
- 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.
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Husnain Mughal
[email protected]These cakes are a great way to use up leftover egg whites. They're also a great option for people with egg allergies.
Sheena Docherty
[email protected]I'm not sure what I did wrong, but my cakes didn't turn out very well. They were dense and dry.
John Hindman
[email protected]These cakes are a lot of work, but they're worth it. They're so delicious and impressive.
Lisa Bideratan
[email protected]I found that the cakes were a bit dry. I think I'll add some extra butter or oil next time.
Jayveon Barnum-ford
[email protected]These cakes are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Rangpur Mohammad
[email protected]I'm not a baker, but these cakes were so easy to make. I'm definitely going to make them again.
Oliver Piranok
[email protected]These cakes are a great way to use up leftover almond flour. They're also a great option for people with gluten allergies.
mirriam Kunda
[email protected]I've made these cakes several times now and they're always a hit. They're so easy to make and they're always delicious.
Barry Goodman
[email protected]I made these cakes for my family and they loved them! They're so easy to make and they taste amazing.
Sophia Bartolomeo
[email protected]These cakes are perfect for a special occasion. They're so elegant and delicious.
Noah Burke
[email protected]I love that these cakes are made with almond flour. It gives them a nice nutty flavor.
Kushani Maheesha
[email protected]These cakes are so moist and fluffy! The glaze is the perfect finishing touch.
Ashton Western
[email protected]I'm not a big fan of almond, but I really enjoyed these cakes. They're not overly sweet and the almond flavor is subtle.
bleh draws
[email protected]I made these cakes for a party and they were a huge hit! Everyone loved them. They're so easy to make and they look so elegant.
Regina Grace
[email protected]These mini almond bundt cakes are delightful! The texture is moist and flavorful, with a hint of almond that pairs perfectly with the sweet glaze. I followed the recipe exactly and they turned out perfectly.