Big bundt cakes are usually not high on my list of things I like to make, which is why I'm a fan of pilates. Butt seriously, since this is another recipe from Dorie, I had a feeling that it wouldn't be at all dry or bland, and I was right! Besides, my mini bundt pan has only been put to use a few times, and I felt bad for it, sitting there in the cupboard and feeling unloved.
The little cakes it produces are so adorable and, compared to the large matriarch of bundt pans, less guilt-inducing.
I made a few changes to the recipe. Instead of pears or prunes, I used toasted almonds and chocolate chips (if I'm going mini, I might as well have fun while doing it.) I also omitted the vanilla extract and went all almond- because I love almond extract and could stand around for hours inhaling the bottle. The cake(s) were moist, rich, and bursting with blissful almond flavour. As Dorie warned, I found that the edges were browning long before the cake had set, a simple foil tent took care of the issue and the cakes baked up perfectly (plus they fell out their molds...something I'm always worried about when it comes to bundt cakes.)
This week's Tuesdays with Dorie recipe was chosen by Peggy, of the beautiful blog, Pantry Revisited. Thanks, Peggy! I may become a bundt buff after all.
Lovely mini bundts! That is a type of cake I adore. Yours look irresistible and so soft.
ReplyDeleteCheers,
Rosa
Valerie, I always expect something special from you like this cutest minis ! Ciao !
ReplyDeleteOh wow! I can see the moistness of this cake from the photo! So delicious!
ReplyDeleteThe minis are pretty and the frosting makes a difference.
ReplyDeleteThat is one gorgeous bundt cake. I love the almond and chocolate variation, although a pear cake sounds great too. Your food always looks terrific!
ReplyDeleteMmm they look and sound scrummy! I don't have mini bundt tins, just large ones and I rarely use them, so perhaps mini is the way to go...I know my waistline would thank me for it!
ReplyDeleteMorwenna
Love your mini bundts! And the chocolate chips sound delicious in this. I'm glad you liked it and thank you for baking along with me this week!
ReplyDeleteWonderful! It looks perfectly moist and not too dense. I'm not a huge bundt fan either, but now I'm regretting not making this one, after reading some rave reviews. Maybe I need a mini bundt pan. Yeah, that's it. Right after I dab some almond extract behind my ears.
ReplyDelete:)
Recipes that allow a lot of variations are always great. Love your icing on the cake!
ReplyDeleteI've never made a bundt. I definitely have the fear that the cake won't come out of the pan. Did you butter or oil the bundt pan?
ReplyDeleteyour minis look absolutely perfect!! I mini bundt pan is high on my wish list!! I may have to go by myself one sometime soon!!!!
ReplyDeleteHi, Samantha
ReplyDeleteEven if it's not call for in the recipe, I always spray bundt pans (with Pam or something similar), then I go around the crevasses with a paper towel to make sure everything is even, and finally, I give it a light dousing of flour.
You should give them a try sometime, smaller bundts tend to release easier than the larger ones. :)
Your photos are stunning as usual and I love that you added chocolate. Great job!
ReplyDeleteOh, that glaze just looks so good! I made the all hazelnut variety and it was excellent.
ReplyDeleteCute! I had to steer clear of the fruit and nuts, so I went all chocolate! Posting later tonight... I'm a bit behind schedule this week! :)
ReplyDeletelove the mini- especially with the icing! yum
ReplyDeleteDon't you love minis? And this one looks moist and divine. Kudos on the bundts AND the photos.
ReplyDeleteThese look so great! I've always admired the scalloped shape of bundt cakes. And I bet these tasted great with the almonds and choc chip combination!
ReplyDeleteYum! Those little cakes look absolutely scrumptious! And the drizzle on top just adds to how tempting they look!
ReplyDeleteThis was already tasty, but the glaze really takes it over the top. NICE job!!
ReplyDeletei think all you ladies who put chocolate into this cake were really onto something-- looks so good! i've had a mini bundt tin for years that i have yet to use...gotta break that thing out sometime.
ReplyDeleteMmm, your mini bundts look de-lish!
ReplyDeleteQuick question. Since they're mini you didn't bake them for about 65 minutes? If you didn't, how long would you bake them for?
ReplyDelete@Anon, I can't quite remember the specific baking time for this recipe, but I would check for the cakes after about 30 minutes...just to see how they're coming along. If they still seem moist, leave them in the oven, and keep checking every 5 minutes or so.
ReplyDeleteI hope that helps! :-)