Mini Sour Cream Bundt Cakes filled with everything from chocolate chips to jam to cookie butter and sized perfectly to enjoy one of each flavor. Or two I don’t judge.
I admit I love mini desserts. I have shelves full of tiny servingware and files full of diminutive recipes. I’m not sure where this fascination comes from because it’s not like I ever want a small glass of wine or a petite serving of French fries. It’s probably because I always want to try all the things, and when they’re full sized it’s harder to get away with. I mean I can do it but even yoga pants have their limit.
When I was working out this recipe I went crazy with the fillings pulling just about everything out of the fridge and pantry – raspberry jam, chocolate chips, cookie butter, crushed candy bar, caramel, cinnamon chips, marshmallow, and I could have kept going but forced myself to step back from all the things. Nutella, peanut butter and jelly, pistachio paste….
The tangy sour cream keeps the cake tender and from being too sweet so you can pile anything into it that you want. Each one had its own wonderfulness, but I must say that caramel was my favorite. The moist sturdy little cake soaked up half the caramel and the rest was puddled on top gooey, buttery and delicious.
These are perfect to enjoy as a dessert or to take to your kid’s school after you get the fifth phone call from their teacher. And it’s only early October, gah!
Not enough chocolate for you? Try these Rocky Road Cookie Bars.
Mini Sour Cream Bundt Cakes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon granulated salt
- ¾ cup sour cream or plain Greek yogurt
- ¼ cup milk
- ½ cup butter softened
- 1 cup sugar
- 1 teaspoon vanilla bean paste or extract
- 2 large eggs
- 1 generous cup jam caramel, Nutella, cookie butter or other liquid type filling –OR-
- 2 cups any flavor chips crushed candy bar, dried fruit or finely diced apple, nuts
- Sprinkle cakes with powdered sugar cinnamon sugar, cocoa or drizzle with caramel, chocolate, powdered sugar glaze etc.
- Preheat oven to 350 degrees and position rack in the middle of oven.
- Combine dry ingredients.
- Combine sour cream or yogurt and milk.
- In a mixer on high, cream butter and sugar until light and fluffy.
- Reduce speed to medium and beat in vanilla.
- Beat in eggs one at a time, scraping sides and bottom of bowl with a rubber spatula to make sure it’s completely mixed together.
- Reduce speed to low. Add 1/3 of the flour mixture.
- Add half of the sour cream mixture. When incorporated add 1/2 of the remaining flour mixture.
- When mostly mixed in add the rest of the sour cream mixture.
- When mostly mixed in add the rest of the flour mixture.
- Scrape sides and bottom with a rubber spatula to make sure everything is mixed together.
- Spray pan with nonstick spray.
- If using 1/3 cup size pan, put a tablespoon of batter in the bottom of each cake hole then f using liquid ingredients like jam spread in one tablespoon and then top with batter. If using dry ingredients like chips use two tablespoons and then top with batter.
- Bake for 15 minutes or until a pick comes out with no batter on it.
- Cool five minutes in pan and then transfer to a rack to cool completely.
- Drizzle with glaze if desired or sprinkle with sugar.
Adapted from a Cooking Light magazine recipe.