Decorated with chocolate ganache, these adorable mini almond bundt cakes are a fancy looking dessert that’s easy and approachable to bake.
With Valentine’s Day coming up I felt obligated to bake something extra special. This year I had trouble figuring out what I wanted to tackle.
After hours spent browsing my bookshelf and online, I decided I should use a much-neglected gadget or tool in my kitchen and that the recipe should involve chocolate.
This strategy helped narrow down all the options.
I’ve had a mini bundt pan in my cabinet for years. Admittedly, I think I’ve only used it twice.
But for some reason I’ve held on to it, and it has survived multiple kitchen purges.
I dusted it off to bake these mini almond bundt cakes drizzled with bittersweet chocolate ganache.
The cakes were dotted with almonds and flavored with almond extract.
I am pretty sure they won’t last until the 14th!
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Mini Almond Bundt Cakes
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 mini cakes 1x
Decorated with chocolate ganache, these adorable mini almond bundt cakes are a fancy looking dessert that’s easy and approachable to bake.
Ingredients
- 6 tablespoons unsalted butter at room temperature plus more for pan
- 1/4 cup sliced almonds
- 1/3 cup roughly chopped almonds
- 4 tablespoons packed light brown sugar
- 1–1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup sour cream
- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate, finely chopped
Instructions
- Preheat the oven to 350 degrees F. Grease six mini bundt pans with butter. Spread the sliced almonds on a sheet pan and toast in the oven until golden brown, about 5-7 minutes. Set aside to cool. In a small bowl combine the chopped almonds and brown sugar.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract and almond extract until combined. Add a third of the flour mixture and half the sour cream and beat until just combined and repeat and finish by folding in the last of the flour.
- Spoon 3 tablespoons of batter into each bundt pan and smooth into an even layer. Sprinkle 2 tablespoons of the chopped almonds on top and cover with an additional 3 tablespoons of batter. The batter should be about a half inch from the rim.
- Bake the cakes until golden brown and a toothpick inserted in the center comes out clean, about 20 minutes. Let the cakes cool completely on a wire rack before unmolding them. Arrange the cakes on the wire rack on top of a sheet pan.
- Place the chocolate in a small bowl. In a small saucepan, heat the heavy cream until it is very hot and bubbles start appearing at the edges. Pour over the chocolate. Let the mixture sit for 1 minute before stirring until smooth.
- Drizzle the chocolate over the cakes and sprinkle with slivered almonds. Let the chocolate set before serving.
Notes
Adapted from Martha Stewart Living May 1998
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 mini cakes 1x
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