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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

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
  • 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

Instructions

  1. 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.
  2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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