Mini Vanilla Bundt Cakes
It's our anniversary! Today marks the second anniversary of my YouTube channel, Savoring with Saba, and my Instagram account, SabaSavors. I can't believe it's been two years since I started my food content journey. It's honestly been one of the best decisions I've made. I've met so many amazing people and engaged with some great brands. But, I couldn't do this with you. Thank you for subscribing to my channel, giving feedback, trying and sharing my recipes, following me on social media, or signing up for my newsletter. Each of you have motivated me to bring the best recipes. I can't wait to share what I've cooked up this year. Cheers to another year!
To celebrate, I'm sharing a sweet treat, the classic Bundt cakes. For those wondering what a Bundt cake is, it's a cake that is baked in a Bundt pan. The pan shapes the cake into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe.
I was inspired to make this recipe after I received mini Bundt cakes molds for Christmas. I loved the gifts so much, that I made Bundt cakes for Christmas. The pans are so convenient because they cut the cooking and cooling down. The pans were such high quality and easy to clean. Such a win- win! Also, if you're looking to gift people with sweet treats, it's easy to share with others.
I made this recipe for Christmas dinner and even though my family isn't keto/low carb, they loved it. Everyone was asking for seconds. This cake is super moist thanks to the sour cream. Sour cream is known for adding moisture without thinning the cake batter, adding fat for creaminess, controlling browning and activating baking soda. Sour cream does all of this thanks to its high fat content & acidity. The cake also had a nice touch of sweetness because I added a 1/2 cup of sweetener. If you have a sweet tooth, add more.
Whenever I use specialty pans, I typically use ghee oil spray. For this mold, I used baking spray based on the company's recommendation. The cakes released so easily from the pan and retained their shape. Whatever product you use, be generous when greasing the pans.
I was so happy with how these cakes turned out. They had a soft, moist consistency with just the right amount vanilla flavor and sweetness. This will definitely be a hit with your family and friends.
Check out the recipe video, ingredients and steps below. Don't forget to share this video and subscribe to my YouTube channel.
2 cups almond flour
1/2 cup ghee
1 cup sweetener (granulated)
2 tsp baking powder
1 tsp vanilla extract
1 cup sour cream
2 ounces cream cheese
4 large eggs
Preheat oven to 350 degrees Fahrenheit
Generously grease a Bundt pan and set aside.
Combine the almond flour and baking powder in a large bowl and set aside.
In a separate bowl, add the ghee and cream cheese.
Microwave ghee and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
Add the sweetener, vanilla extract, and sour cream to ghee and cream cheese mixture. Stir well.
Pour the wet ingredients into the large bowl of almond flour and baking powder. Stir well.
Add eggs to batter. Stir well.
Pour batter into buttered Bundt pan, place in oven and bake for 40- 50 minutes or until a toothpick placed in the cake comes out clean.
For the best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.