Mini Almond Bundt Cakes
This elegant dessert is easy to make and topped with homemade almond whipped cream and slivered almonds.
Servings 6
Calories 729kcal
Equipment
- Mini bundt pan
Ingredients
- ¾ cup sliced almonds
- 1 cup unsalted butter softened
- 1 ¼ cups white sugar
- 1 egg
- 2/3 cup milk
- 2 teaspoons almond extract
- 1 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Slivered Almond for garnish optional
- Whipped cream
Instructions
- Preheat the oven 350℉.
- In a large pan over medium heat, toast the almonds. Stir the almonds around until lightly golden. After the almonds have cooled, grind them in a food processor until fine.¾ cup sliced almonds
- Cream together the butter and sugar in a large bowl until light and fluffy.1 cup unsalted butter, 1 ¼ cups white sugar
- Add the egg, milk, and almond extract until smooth.1 egg, 2/3 cup milk, 2 teaspoons almond extract
- Sift the dry ingredients into the bowl and mix to combine. Then, stir in the ground almonds.1 ¼ cups flour, 1 teaspoon baking powder, ½ teaspoon salt
- Spray a mini bundt pan with baking spray and fill each well two-thirds of the way full.
- Bake 18-22 minutes until a tester comes out clean. Allow the cake to cool in the pan – then invert onto a wire rack.
- Optional: top with whipped cream and slivered almonds for serving.Slivered Almond for garnish
Nutrition
Calories: 729kcal | Carbohydrates: 70g | Protein: 11g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 222mg | Potassium: 362mg | Fiber: 4g | Sugar: 44g | Vitamin A: 1029IU | Calcium: 155mg | Iron: 3mg
