Mini Almond Bundt Cakes

Ingredients

• 10 tablespoon(s) unsalted butter, room temperature, plus more for pans
• 6 tablespoon(s) sliced almonds
• 1/3 cup(s) coarsely chopped almonds
• 5 tablespoon(s) packed light-brown sugar
• 1 teaspoon(s) ground cinnamon
• 1/8 teaspoon(s) freshly grated nutmeg
• 1 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 3/4 cup(s) granulated sugar
• 1 large egg
• 1 tablespoon(s) pure vanilla extract
• 3/4 cup(s) sour cream, or plain yogurt
• 2 cup(s) confectioners' sugar, sifted
• 3 tablespoon(s) (or up to 4 tablespoons) milk

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Directions

1. Preheat oven to 350 degrees F. Generously butter six mini Bundt pans; set aside. Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
2. In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside. In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat 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.
4. Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
5. Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
6. Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment. Stir in confectioners' sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.