Mini Almond Bundt Cakes
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Martha Stewart Living, May 1998
- Yield Makes 6
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Ingredients
- 10 tablespoons unsalted butter, room temperature, plus more for pans
- 6 tablespoons sliced almonds
- 1/3 cup coarsely chopped almonds
- 5 tablespoons packed light-brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 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 tablespoon pure vanilla extract
- 3/4 cup sour cream, or plain yogurt
- 2 cups sifted confectioners' sugar
- 3 to 4 tablespoons milk
Directions
- 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.
I made these as individual cakes and they were very good. I was trying them out to see if they were something I wanted to include on a dessert table. Served them with coffee to a girlfriend and my husband. They both raved how good they were, especially the glaze and not too sweet. Think they will balance nicely with the other more decadent desserts.
What has happened to the 'print' button? This recipe looks great but it certainly isn't easy to print it now.
Quite a nice 'coffee cake' style cake. I replaced 1/2cup of the flour with wheat germ, quite successfully.
This cake is amazing! I have made it at least 6x in the last few months. I always double it and make as a full size bundt. The glaze is heavenly and reminiscent of penuche frosting. This cake has a perfect balance of spice and sweetness and the texture is velvety. We usually enjoy it with fresh strawberries and cream. If there is ever any leftovers, it makes a lovely pair with coffee in the morning!
These are great! I didn't have enough almonds to do the chopped almonds in the cake AND the almonds on top. I used ground almonds instead of the chopped in the batter. The texture of the cake is fab and so buttery and rich. The streusel inside and the icing (with the toasted sliced almonds!) are really special. I gave these as a gift. Very well appreciated.
These are very tasty. Instead of icing them I filled the centre with frozen raspberries and sliced almonds. I will definitely make them again!