Mini Almond Vanilla Bundt Cake (6 inch pan)
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By Brittany Disher
Mini Almond Vanilla Bundt Cake (6 inch pan)
8 steps
Cook:35min
Updated at: Sat, 12 Apr 2025 08:21:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories218.7 kcal (11%)
Total Fat10.1 g (14%)
Carbs30.2 g (12%)
Sugars21.7 g (24%)
Protein2.5 g (5%)
Sodium138.9 mg (7%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For Cake
½ cupall-purpose flour
¼ cupsour cream
or plain Greek yogurt
¼ tspvanilla extract
¼ tspalmond extract
1egg
large
⅓ cupgranulated sugar
¼ cupunsalted butter
softened
⅛ tspsalt
¼ tspbaking soda
½ tspbaking powder
almonds
Optional, sliced, for topping
For Glaze
Instructions
Step 1
1. Preheat oven to 325°F (163°C). Grease and flour your 6-inch bundt pan.
Step 2
2. Whisk together the flour, baking powder, baking soda, and salt.
Step 3
3. Cream butter and sugar until light and fluffy.
Step 4
4. Beat in the egg, almond extract, and vanilla extract.
Step 5
5. Add sour cream, then alternate adding dry ingredients and milk.
Step 6
6. Pour into the pan, smooth the top, and bake for 30–35 minutes.
Step 7
7. Let cool 10–15 minutes in the pan, then turn out to cool completely.
For Glaze
Step 8
Mix until smooth, drizzle over the cake, and sprinkle with almonds while the glaze is wet.
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