Go Back
+ servings
Close up image of a mini almond bundt cake topped with slivered almonds.
Print Add to Collection

Mini Almond Bundt Cakes

This elegant dessert is easy to make and topped with homemade almond whipped cream and slivered almonds.
Course Dessert
Cuisine American
Keyword Mini almond bundt cakes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 6
Calories 729kcal
Author Ang Paris


  • ¾ cup sliced almonds
  • 1 cup unsalted butter softened
  • 1 ¼ cups white sugar
  • 1 egg
  • cup milk
  • 2 teaspoons almond extract
  • 1 ¼ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Slivered Almond for garnish optional


  • Preheat the oven 350-degrees. 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.
  • Cream together the butter and sugar in a large bowl until light and fluffy. Add the egg, milk, and almond extract until smooth. Stir in the ground almonds. Sift the dry ingredients into the bowl and mix to combine.
  • 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.


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