Almond Mini Bundt Cakes with Orange Glaze

Almond Mini Bundt Cakes with Orange Glaze

These mini bundt cakes are the perfect bite-sized indulgence for any occasion. This recipe features a moist almond and orange cake drizzled with orange glaze and topped with orange zest. These little cakes are super easy to make and are incredibly versatile. It's the perfect excuse to break out that mini bundt cake pan.

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: 6 mini bundt cakes

Equipment

miniature bundt pan with up to six-cup capacity

Ingredients

Cake Ingredients

2¼ cups all-purpose flour
1¾ cups granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoons salt
1 cup sour cream room temperature
1 cup unsalted butter melted
4 eggs large, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon orange zest

Glaze Ingredients

1 cup confectioners' sugar
2 tablespoons orange juice
½ teaspoon vanilla extract
1 tablespoon orange zest optional for garnish

Instructions

Baking the Mini Cakes

Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your cakes. Spray your mini bundt pan with baking spray and set it aside.
Combine flour, sugar, baking powder, baking soda, and salt. Sift together into a medium bowl and set aside.
In a large bowl, combine sour cream, butter, eggs, and vanilla extract, and almond extract. Using a whisk, mix until well blended, scraping bowl often. Add in orange zest.
Add the dry ingredients and mix well, scraping the bowl often. Mix batter until just combined, making sure not to overmix.
Spoon batter into prepared miniature bundt pan. Fill each well ⅔ to ¾ full. Tap the pan on the countertop to release air bubbles. If you have extra batter, set it aside for a second batch.
Bake in the oven for 22-27 minutes, until a toothpick inserted comes out clean. Leave the cakes in the pan to cool for 5 minutes and then invert onto a cooling rack to cool completely.
If you have batter remaining, wash and dry the pan. Prepare the pan as previously instructed. Repeat the filling and baking procedures with the remaining batter.

Glazing the Mini Cakes

Whisk the confectioners' sugar, orange juice, and vanilla extract together. If the glaze is too thick, add more orange juice, one teaspoon at a time. Pour the glaze over the cooked bundt cakes. If desired, garnish with fresh orange zest.

Heather's Helpful Hints

Sour Cream: You can substitute 1 cup of sour cream with 1 cup of plain yogurt.
Pan substitutions: This recipe makes six cups of batter. Depending on the capacity of your miniature bundt pan you may have a little more (or less) batter.
Leveling Cakes: If your bundt cakes are domed on the bottom, wait until they are completely cool, and then use a serrated knife to cut off the bottom to level the cake.
Extract and Flavorings: Feel free to use any combinations of extracts in this recipe. In addition, you can omit or replace the orange zest with nuts, chocolate chips, etc.
Glaze: These cakes can be served with or without glaze.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!