These personal-sized mini bundt cakes are simply irresistible!
These mini bundt cakes are deceivingly delicious. Sweet and fluffy almond-flavoured cake dotted with beautiful sour cherries – it seems so simple but the combination of almonds and cherries is an absolute classic.
For this recipe, I recommend using Morello cherries or cherries in a jar over the sweet or candied ones you'll find in the supermarket. You could choose to use the latter, but the flavour will be much sweeter, and I find sour cherries just so much juicier and a nicer balance in a cake.
How to turn your bundtlettes into a bundt cake
I’ve made this recipe to suit a Bundtlette pan with 6 holes. I’ve enjoyed baking mine in the Nordic Ware Brilliance Bundtlette pan, which holds 5 cups of batter. This means the pan will bake mini cakes the size of generous muffins, making them the perfect portion for a sprawling dessert table or even boxed up for gifting to friends to take home.
Alternatively, you could very easily double this recipe for a full-sized bundt cake! Most bundt pans are 10-12 cups, and I’ve made this a number of times and it has served up to 16 slices for a family gathering. However you choose to bake your cake, I know a bundt cake will bring a smile to a party crowd every time.
Preparing your bundt pan
My hot tip for baking a bundt is to always prepare your bundt pan properly. Take the time to ensure every nook and cranny is coated in melted butter and dusted in flour, then tapped out over a sink (or just use my Baker’s Goop trick to save time!). You’ll avoid getting your intricately beautiful cake stuck inside your pan if you prepare it right from the start.
As this recipe uses cherries, you'll also have to think about how to keep the cherries from sinking to the bottom of the cake. I recommend you toss your cherries in a thin layer of plain flour so that they’re fully coated to create a barrier that helps them sit inside the cake after you’ve folded them through. This keeps the juice of the delicious cherries contained, ensuring they are where they belong when you cut into it to take your first bite! Yum!
Finishing off your bundt cakes
After your mini cakes have finished baking and have cooled down, prepare your cherry glaze and pour it over generously. Let it set for a blushing pink look, or top it with toasted sliced almonds for an extra garnish.
I hope you enjoy baking this as much as I did!
Sweet Almond and Cherry Bundtlettes (aka mini bundt cakes) Recipe
Servings: 6 | Equipment: Stand mixer or hand mixer, 2 bowls, spatula, and Nordic Ware Brilliance Bundtlette pan Cake Ingredients:- 1 ¼ cup white sugar
- 1 Egg
- 1 tsp almond extract
- 1 ¼ cup plain flour
- ½ tsp baking powder
- ¾ cup buttermilk, room temperature
- 115g unsalted butter, softened to room temperature
- ½ cup Morello Sour cherries, chopped roughly – reserve the liquid for the glaze
- + 1 tsp plain flour to coat cherries
- 2 to 3 Tablespoons of reserved cherry liquid from jar
- 1.5 cup of sifted icing sugar
Method:
- Preheat oven to 160C. Prepare your pan with Baker’s Goop, or brush softened butter into pan with a pastry brush and dust thoroughly with plain flour. Tap out any excess over a sink.
- Roughly chop your cherries and put into a medium bowl. Add plain flour and toss together to coat evenly. Set aside.
- Beat butter and sugar together in a mixer until light and fluffy, approximately 2 to 3 minutes on medium. Add the almond extract and egg and mix until fully incorporated and light.
- Sift together the plain flour and baking powder in a bowl. With the mixer on a low speed, add half of the flour in, alternating with the buttermilk, and finish with the flour until just combined.
- Gently fold the cherries into the batter with a spatula.
- Spoon your cake mix into your bundtlette pan and tap firmly onto the counter to remove any air bubbles and ensure your mix gets into all the pan corners.
- Bake for 25-30 mins until a toothpick comes out clean.
- Allow to cool for 10 mins in the pan before inverting onto a cooling rack.
- To make the glaze, combine the cherry juice and icing sugar in a bowl and mix until desired consistency. For a thin glaze, add more liquid; for a thick icing, add more icing sugar.
- Dip your bundtlettes into the icing, or pour slowly over your cakes to finish. Garnish with chopped almonds or mint leaves. Enjoy!
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