Indulge in the symphony of flavors offered by these aromatic Cinnamon and Nut Mini Bundt Cakes. Each bite is a delight to the senses, combining the warm spice of cinnamon with the rich taste of nuts. Here’s a simplified guide to create these bite-sized wonders:
Ingredients:
For the Cake (Makes 12 Mini Bundt Cakes, 7 cm Diameter each):
- 200 g all-purpose flour
- 30 g ground nuts (hazelnuts or walnuts)
- 1.5 tsp baking powder
- A pinch of salt
- 1-2 tsp ground cinnamon
- 100 g soft butter
- 100 g sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 100 ml milk
For the Cinnamon Glaze:
- 100 g powdered sugar
- 1 tsp ground cinnamon
- 2-3 tbsp milk
Preparation:
- Cake Preparation:
- Preheat oven to 180°C.
- Grease and flour mini bundt molds.
- Mix flour, baking powder, salt, and ground nuts in a bowl.
- In another bowl, cream butter and sugar. Add eggs one at a time, mixing well.
- Alternate adding dry ingredients and milk to the butter mixture, blending until smooth.
- Evenly fill the molds with the batter.
- Bake for 15-20 minutes. Let them cool afterward.
- Cinnamon Glaze:
- Mix powdered sugar and cinnamon.
- Add milk gradually for desired consistency.
- Drizzle or spread the glaze over cooled cakes.
- Optionally, garnish with chopped nuts.
These mini bundt cakes are perfect for adding a special touch to any occasion, offering a delightful blend of sweet and spicy flavors. Enjoy the luxurious taste of cinnamon and nuts in every bite! 👩🏻🍳🍰
