Almond Brown Butter Mini Bundt Cakes










What happens when you have a sinus infection and spend the week binging the last few seasons of the Great British Bake Off? Lots of inspiration and totally crushing on Selasi. I spent the rest of the week dreaming of madeleines.

The weekend finally comes and I’ve got my sense of smell back, thought of a madeleine recipe, but my madeleine pan has disappeared. I marie kondo’d it back in January and totally forgot. I kept the 30 lipsticks, but drew the line at the madeleine pan.

Nevertheless, I persisted and adapted my recipe to mini bundt cakes. These cakes serve perfectly with some tea.




Yields: 24-30 mini bundt cakes


  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 3 eggs
  • 3/4 yogurt (I like to use the full fat, not a fan of the non fat yogurt
  • 1/2 t almond extract
  • 1 t vanilla extract
  • 18-20 raspberries
  • 2-3 tablespoons powdered sugar for decorating


  1. In a saucepan, slowly melt butter until it starts to separate and brown. Pour into a counter until cool and solid.
  2. Pre-heat oven at 350 degrees.
  3. Spray cake pan with cooking spray
  4. Mix together flour, baking soda and salt in separate bowl.
  5. In a stand mixer or with a hand mixer, cream the butter and sugar on medium for 3-5 minutes.
  6. Add eggs, almond and vanilla extract and mix until combined.
  7.  Add in yogurt and flour and mix until combined.
  8. Drop batter into bundt pans. Only fill about 3/4 of the way.
  9. Bake for 15-20 minutes. Insert a toothpick into a couple of cakes to make sure they come out clean.
  10. Remove from the oven and place cooling rack on top of pan then turn over. Cakes should come out easily.
  11. Drop some raspberries on each cake then sprinkle powder sugar using a sieve.
  12. Cakes can be frozen and used at a later date.



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