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Mini Amaretto Coffee Cakes
(Makes 6 mini Bundt cakes)
These mini coffee cakes have an almond and brown sugar streusel layer in the middle of each cake and are topped with an Amaretto glaze with toasted almonds. To make this recipe in one large 10-inch Bundt cake pan, double the ingredients and bake for 45 to 50 minutes.
Ingredients:
Cake:
8 tablespoons unsalted butter, divided
1/2 cup whole almonds
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon Amaretto liqueur
3/4 cup plain yogurt or sour cream
Glaze and Topping:
1/2 cup confectioners' sugar, sifted
1 tablespoon Amaretto liqueur
1-2 tablespoons milk
2-3 tablespoons sliced almonds, toasted and coarsely chopped
Directions:
Preheat oven to 350⁰ F.
Melt 2 tablespoons of butter. Generously brush the interior of six 1-cup mini Bundt pans with the butter; set aside.
Coarsely chop the whole almonds and place in a small bowl. Add the brown sugar, cinnamon and nutmeg; stir to combine. Set aside.
In another bowl, combine the flour, baking powder, baking soda and salt; set aside.
With an electric mixer, beat the remaining 6 tablespoons of butter with the granulated sugar until light and fluffy. Add the egg; beat to combine. Add the vanilla and Amaretto; beat until smooth. Add the flour mixture in 2 batches, alternating with the yogurt or sour cream; beat until a smooth batter is formed.
Fill each Bundt pan with about 1/4 cup of batter. Use a small spoon or offset spatula to spread the batter evenly. Sprinkle each with 3 tablespoons of the almond-spice mixture, spreading it evenly over the batter. Divide the remaining batter over the top of each, spreading it as evenly as you can.
Bake for 20 to 25 minutes, until a cake tester comes out clean. Transfer the pans to a wire rack to cool for 10 minutes. Turn the cakes onto the rack to cool completely.
To make the Glaze:
In a small bowl, stir together the confectioners' sugar with the Amaretto and milk to form a pourable glaze.
Line a baking sheet with foil, wax paper or parchment paper; set a wire rack on top. Place the cooled cakes on the rack. Drizzle the glaze over the cakes and sprinkle with the sliced almonds before serving.
Cake:
8 tablespoons unsalted butter, divided
1/2 cup whole almonds
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon Amaretto liqueur
3/4 cup plain yogurt or sour cream
Glaze and Topping:
1/2 cup confectioners' sugar, sifted
1 tablespoon Amaretto liqueur
1-2 tablespoons milk
2-3 tablespoons sliced almonds, toasted and coarsely chopped
Directions:
Preheat oven to 350⁰ F.
Melt 2 tablespoons of butter. Generously brush the interior of six 1-cup mini Bundt pans with the butter; set aside.
Coarsely chop the whole almonds and place in a small bowl. Add the brown sugar, cinnamon and nutmeg; stir to combine. Set aside.
In another bowl, combine the flour, baking powder, baking soda and salt; set aside.
With an electric mixer, beat the remaining 6 tablespoons of butter with the granulated sugar until light and fluffy. Add the egg; beat to combine. Add the vanilla and Amaretto; beat until smooth. Add the flour mixture in 2 batches, alternating with the yogurt or sour cream; beat until a smooth batter is formed.
Fill each Bundt pan with about 1/4 cup of batter. Use a small spoon or offset spatula to spread the batter evenly. Sprinkle each with 3 tablespoons of the almond-spice mixture, spreading it evenly over the batter. Divide the remaining batter over the top of each, spreading it as evenly as you can.
Bake for 20 to 25 minutes, until a cake tester comes out clean. Transfer the pans to a wire rack to cool for 10 minutes. Turn the cakes onto the rack to cool completely.
To make the Glaze:
In a small bowl, stir together the confectioners' sugar with the Amaretto and milk to form a pourable glaze.
Line a baking sheet with foil, wax paper or parchment paper; set a wire rack on top. Place the cooled cakes on the rack. Drizzle the glaze over the cakes and sprinkle with the sliced almonds before serving.
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DESSERTS > CAKES WITH FRUIT AND/OR NUTS > MINI AMARETTO COFFEE CAKES
MINI BUNDT PAN
Not only can you bake six mini bundt cakes in this pan, it can also be used for muffins, brownies, pound cakes and mini meatloaves. This steel cake pan has a non-stick coating for easy release and quick kitchen cleanup. The pan measures 16.5 x 10.5 inches; cavities measures 4 x 1.75 inches.
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