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Okay! How cute ate these?? The mini cakes are spiced with cardamom and cinnamon. Topped with a raspberry icing – delicious! Makes a perfect festive Valentine’s Day dessert.

Cinnamon Cardamom Raspberry Mini Bundt Cakes

Prep: 20

Cook: 2

Total: 22m

Perfectly spiced pound cake with sweer-tart icing

Ingredients

Units Scale

For the cakes:

4 eggs
1 cup granulated sugar
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
1 tsp vanilla extract
3/4 tbsp cinammon
3/4 tbsp cardamom
2 sticks butter, softened

For icing:

1 pint raspberries, rinsed
1/2 cup confectioner’s sugar (powdered), sifted

What you need:

Greased mini bundt pan (link to buy the same one I used)
Hand mixer
Mixing bowl and spatula
Cooling rack
Blender (my go to blender)

Instructions

Preheat oven to 350F.
Beat butter and sugar together until creamy. Continuing to mix, add eggs slowly. Then add sour cream, vanilla extract, and cinnamon & cardamom.
Continuing to mix, slowly add in flour. Mix until everything is incorporated.
Carefully spoon batter in to bundt pan until about 3/4 full. Wipe edges of pan down.
Bake for 22-25 minutes until golden and spring back at the touch.
Carefully invert the pan on to cooling rack.
Spoon second batch in to pan and bake again. Invert and cool.
While your cakes cool: in a blender, blend raspberries until liquid. Transfer to a small bowl and mix in powdered sugar.
Once cakes are cooled, drizzle with raspberry icing. Enjoy!

Notes

Sour cream keeps the cake moist, the way a pound cake ought to be.

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Cinnamon Cardamom Raspberry Mini Bundt Cakes

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