Cinnamon Mini Bundt Cakes with Almond Glaze are great for a tea party or to snack on. They are also eggless!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 6 mini bundt cakes
  • Category: Baking, Sweet
  • Cuisine: World

Ingredients

Cake

  • 1.5 cups all purpose flour
  • ¾ teaspoon cinnamon powder
  • pinch of salt
  • ¾ cup + 2 tablespoons powdered sugar
  • ½ cup yogurt
  • ½ cup milk
  • 1.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup canola oil
  • 1 teaspoon vanilla extract

Almond Glaze

  • 1 cup powdered sugar
  • ⅓ teaspoon almond extract
  • 3 teaspoons milk
  • silvered sliced almonds (to sprinkle)

Method

  1. Preheat oven to 350 F degrees.
  2. Spray a 6 count mini bundt pan with a non-stick spray and set aside.
  3. In a bowl, sift together all purpose flour, cinnamon powder and salt. Set aside.
  4. In another bowl, whisk together powdered sugar, yogurt and milk.
  5. Mix till well combined and then add baking powder and soda. Set aside the bowl for 5 minutes.
  6. After 5 minutes, you will mixture fluff up a bit as the yogurt will react with baking soda, now add oil and vanilla and mix gently.
  7. Fold the flour mix gently,be careful not to overmix. The batter will be little thick.
  8. Transfer batter to the prepared mini bundt pan. Fill they are almost 2/3rd full.
  9. Bake at 350 F degrees for 20-22 minutes or till a toothpick inserted in the center on a cake comes out clean. Mine were done in 20 minutes.
  10. While the cakes are in the oven, make the almond glaze. To a bowl add powdered sugar, milk and almond extract.
  11. Whisk till the glaze is totally smooth.
  12. Take the cinnamon mini bundt cakes out of the oven and let them cool down completely.
  13. Once cooled, pour the almond glaze on top and top with sliced almonds!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.