(side note: look at the baby whisk!)
This post has nothing to do with babies. Not human ones. It has to do with another kind of baby: bundt cakes.
Did I mention I was getting married? Yep. No, no… really. Seriously. I’m actually actively planning a wedding. CRAZY, right? For someone who never wanted or thought she’d get married and who’s been engaged for almost two years it seems strange. But it’s true. And when you announce this fact, similar to when you announce the engagement, you end up with a few surprises showing up at your door, gift wrapped very sweetly from gorgeous houseware stores. The other day I got another one of these beautiful boxes, and I almost hated to even open it. Almost.
Inside were a set of bakeware from Williams-Sonoma, and two Silpats. Right off of our registry. From my lovely Matron of Honor & her husband. So sweet! We’re spoiled. One of the baking pans was a Nordic-Ware mini bundt pan, which I had wanted forever. No really. ForEVER.
I was so excited I couldn’t wait to make some mini bundt cakes!
But… I wasn’t sure what kind to make, though- lemon? Chocolate? Coffee? Almond? Pound cake? Cranberry-orange? Spice? WHAT, GODDAMMIT, WHAT KIND!? SOMEONE HELP ME!
*sigh* It was rough. I mean, don’t I have enough decisions to make right now?? Flowers, shoes, headpiece, what kind of bundt cake to make…
Finally, I decided on a pistachio-y almond-y variety. Cause I had a ton of pistachios. And yes, those are pistachios in the above photo.
Baby bundt cakes are fun because you don’t have to bake them as long as a regular bundt cake, so you can make them and eat them quicker (!). There’s also less worry about overflow and that “Oh shit do I have the right size bundt pan?” nonsense. Also, they make great gifts. Tie some up in waxed paper and pretty cellophane for favors and everyone will love you.
Plus they’re just cute.
PISTACHIO MINI BUNDT CAKES
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons canola oil
- 1/4 cup to 1/2 cup whole unsalted unshelled pistachios
- 5 tablespoons packed light-brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup sour cream (or plain yogurt)
- 1/2 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- Preheat oven to 350 degrees. Grease a mini Bundt pan with 6 cake molds; set aside.
- Using a mortar and pestle (or a hammer and a sandwich bag), grind and crush the pistachios so they’re a smaller more sprinkly texture. It’s okay if some larger pieces remain. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In larger bowl, combine 4 tablespoons butter, oil, light brown sugar and granulated sugar. Beat with a hand mixer on medium speed until light and fluffy, about 3 minutes. Add egg; beat until combined. Add 1 teaspoon vanilla, and beat until smooth. Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
- Fill each bundt mold with 4-5 tablespoons batter, spread evenly with a small spoon and tap pan on counter gently to even batter. Sprinkle each with crushed pistachios.
- Bake until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20-25 minutes. Transfer cakes to a wire rack to cool completely.
- Unmold cakes gently- they’re moist. Place cakes, pistachio sides down, on a wire rack placed over a silpat or baking sheet.
- Glaze if desired. Enjoy!
The pan is amazing. The cakes just popped right out with no fuss. Just plopped right onto that wire rack.
Oh look! Baby whisk again!
So, I realize I omitted the glaze in that recipe there. What I did for the glaze/icing: I mixed some heavy cream with some confectioner’s sugar and a dash of almond extract. I just whisked them together in a small bowl, then drizzled it over the cakes, then sprinkled more crushed pistachios on it. Easy peasy. I don’t really use a recipe.
And the cakes are very easy too. I promise.
You can, if you wish, use all butter instead of the canola oil. I add it to cakes because Jay prefers the super moist texture of boxed cake mix to homemade butter-based cakes (yeah- really, I know… you tell him). It helps add moisture and springy-ness while the butter adds flavor. But you can remove it.
Like I said, this addition of oil makes them very moist. So if you try to remove them before they’re fully cooled, be super careful.
You don’t have to use my glaze idea. You can use any icing you want. Or none. Or whatever. I happen to think icing makes everything better.