High Altitude Mini Vanilla Bundt Cakes with Cinnamon Sugar
A small batch recipe for five mini vanilla bundt cakes that are soft, moist and fluffy. Drizzle them with vanilla icing, or just add a simple coating of cinnamon sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ¾ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
Instructions
- Preheat the oven to 350 F and position a rack in the center of the oven. Spray your mini bundt pans with non-stick baking spray. This recipe works well baked in five of these four-inch mini kugelhopf bundt pans. Set the pans on a rimmed baking sheet.
- In a bowl, whisk together the sugar, melted butter, eggs, vanilla and sour cream, until well combined.
- Separately, sift together the flour, baking powder, salt and cardamom. Add the dry ingredients to the wet and whisk until combined. The batter will be fairly thick.
- Divide the batter evenly between the prepared mini bundt pans. I used a 1/2 cup measuring cup to portion the batter between five pans.
- Bake the cakes for about 25 minutes, until a toothpick or cake tester inserted into the cake comes out clean.
- Set the pan on a cooling rack, let the cakes cool in the pans for 15 minutes, then turn the cakes out of the pans.
- Cool completely if adding buttercream or icing, or coat the cakes in cinnamon sugar while the cakes are warm. I coated the cakes in a mixture of 1/2 cup of granulated sugar and 1 tbsp ground cinnamon.
Notes
Store leftover cakes in an airtight container at room temperature for up to 3 days.
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