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Mini Bundt Cakes


Recipe Info

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m


  • 150g butter, softened
  • 80g almonds, chopped
  • 75g brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 375g Plain Flour
  • 1 teaspoon Baking Powder
  • 1⁄2 teaspoon Bicarbonate of Soda
  • 1⁄4 teaspoon Seal Fine Salt
  • 180g sugar
  • 1 large egg
  • 2 tablespoons vanilla essence
  • 180ml sour cream
  • 400g icing sugar
  • 3-4 tablespoons milk


Step 1

Preheat oven to 170°C. Butter six mini Bundt pans, set aside.

Step 2

In a medium bowl, combine almonds, brown sugar, cinnamon, and nutmeg. Set aside. In another medium bowl, sift together flour, baking powder, bicarbonate of soda and salt, set aside.

Step 3

In the bowl of an electric mixer, combine 90g butter and sugar. Beat on medium speed until light and fluffy. Add egg, beat until combined. Add 1 tablespoon vanilla essence, 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.

Step 4

Fill each Bundt pan with 3 tablespoons batter, and spread evenly. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter. Bake until cakes are golden brown, about 20 minutes. Transfer cakes to a wire rack to cool. Unmold cakes and place at sides down, on a wire rack placed over a baking pan.

Step 5

Melt the remaining butter until colour turns nut brown, about 5 minutes. Pour butter into a medium bowl and stir in icing sugar, remaining vanilla essence, and milk until smooth. Drizzle the glaze over cakes and serve.

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