February 10, 2017

Mini Almond Bundt Cakes

Decorated with chocolate ganache, these adorable mini almond bundt cakes are a fancy looking dessert that's easy and approachable to bake.

Decorated with chocolate ganache, these adorable mini almond bundt cakes are a fancy looking dessert that’s easy and approachable to bake.

Mini Almond Bundt Cakes

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!

Mini Almond Bundt Cakes

Mini Almond Bundt Cakes

  • Author: Paige Adams
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 mini cakes 1x


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

11/2 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


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.


Adapted from Martha Stewart Living May 1998


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