A Show Stopper: Vanilla Glazed Mini Almond Bundt Cakes
20 minutes to prepare I 50 minutes cook time I 10 serving
Nothing gives more joy than the smell of a bundt cake filled with mouthwatering flavours. This rich and buttery mini almond bundt cake is a real showstopper. It is an elegant addition to any occasion, simply because every bite provides both great vanilla flavor and wonderful almond bliss. So go ahead, preheat your oven and invite your favorite guests. Because this bundt cake is one for the ages!
Ingredients
Almond Cake
1 ½ cup butter ( 340 g ), room temparature
2 cups ( 400 g) sugar
6 eggs
1 ½ tsp Vanilla Vida vanilla extract
½ tsp almond extract
½ cup ( 50 g ) almond flour
3 cups ( 420 g) flour
1/2 tsp baking soda
½ tsp baking powder
1 cup ( 240 g) sour cream
½ cup sliced almonds to decorate
Powdered sugar for dusting
Vanilla Glaze
1 ½ cup ( 240 g ) powdered sugar
3 tbs milk
1 ½ tsp “Vanilla Vida” vanilla paste
Preparation
- Preheat oven to 180C degrees.
- Grease and flour mini cake bundt pan or spray with baking spray.
- In a large bow, using a hand mixer or stand mixer on medium speed, beat together the butter and the sugar until creamy.
- Add in eggs one at a time beating well after each addition.
- Stir in the vanilla and almond extract.
- In another bowl, combine sifted flour, almond flour , baking powder and baking soda.
- Add dry ingredients to the wet ingredients in two additions, alternating with the sour cream and beating on low speed after each addition.
- Spread the batter evenly in the prepared bundt pan.
- Bake until the cake is golden and a toothpick inserted into the center comes out clean
45-50 minutes. - Let it cool for 10 minutes.
- Invert the cake onto the rack and liff off
the pan. - Let the cake cool completly.
- Vanilla Glaze: Whisk together the powdered sugar, milk and vanilla paste until smooth.
- Spoon the vanilla glaze over the cakes.
- Top the cakes with almond slices , dust with powdered sugar and serve.
