I have a small (ahem, moderate to great) obsession with collecting every size and shape pan that exists . . . even if I just need it for one specific project. I can't even remember why I decided to buy a mini bundt pan . . . except that I am quite fond of the simple and vintage style of them. One thing I do remember, however, is that I've never posted a recipe for mini bundt cakes.
So, in an attempt to use all of my baking pans enough to justify having them, I created this recipe with one of my favorite combinations--lemon and almond--that is especially good during this dark and cold time of year.
Lemon-Almond Mini Bundt Cakes
makes 6
1 1/2 cups gluten-free all-purpose flour (containing xanthan gum)
1/2 cup almond meal
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, at room temperature
1 cup granulated sugar
1 teaspoon almond extract
zest from 1/2 medium lemon
2 eggs
3/4 cup milk or almond milk
juice from 1/2 medium lemon
2 tablespoons butter, melted
1 1/2 cups sifted powder sugar
a pinch salt
1/4 cup slivered almonds, toasted
Preheat oven to 350 degrees F. Butter and (GF) flour a 6-mold mini bundt pan.
In a small bowl, stir together flour, almond meal, salt, and baking soda.
In a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium-high speed for 5 minutes, until fluffy. Add almond extract and zest. Add eggs, one at a time, mixing together on low speed until combined. Scrape down sides of bowl.
Add flour mixture and milk, alternately, in 3 batches, fully combining between each addition.
Divide batter between each of the prepared molds (about 1 cup batter in each). Bake about 20 minutes, rotating pans halfway through, until cake springs back when poked. Remove the cakes from the oven and wait 10 minutes before removing them from the pans.
While the cakes are cooling, whisk together lemon juice, melted butter, powdered sugar and salt. When cakes are cool, drizzle the glaze over the cakes. Sprinkle with toasted almonds.
