Description
Mini Bundt Cakes with Cream Glaze and Crumble are moist, tender cakes topped with a creamy glaze and a sweet, crunchy crumble. These individual cakes are as beautiful as they are indulgent.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Milk
- Vanilla extract
- Powdered sugar
- Heavy cream
- Brown sugar
- Butter (for crumble)
Instructions
- Preheat oven to 350°F (175°C). Grease mini Bundt pans.
- Whisk flour, baking powder, and salt together.
- Cream butter and sugar until fluffy. Add eggs, then milk and vanilla extract.
- Mix in dry ingredients until just combined.
- Divide batter into pans. Bake for 20-25 minutes. Cool.
- Make glaze by whisking powdered sugar and cream. Drizzle over cakes.
- Make crumble: Combine brown sugar and butter; sprinkle over glaze.
Notes
- Add lemon zest to the batter and glaze for a fresh twist.
- For variations, try chocolate or caramel drizzle instead of the cream glaze.
- Add chopped nuts or coconut to the crumble for added texture.
- Store covered at room temperature for up to 2 days or refrigerate up to 5 days.
Nutrition
- Serving Size: 1 mini cake
- Calories: 230
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg