Salted Honey Mini Bundt Cakes

Mini Bundt Cakes

• Preheat oven to 350°F. Grease the nooks and crannies of two 6-well mini bundt pans, then dust with flour. Turn them upside down and tap out excess flour. Set aside.
• Whisk together flour, baking powder, baking soda and salt in a medium bowl. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and very fluffy, 5-7 minutes. Beat in honey, scraping down bowl as needed.
• Add eggs, one at a time, beating well after each addition. Mix in vanilla.
• With mixer running on low speed, add the flour mixture alternately with the sour cream, starting and ending with the flour. Mix until just combined.
• Carefully spoon a scant ½ cup batter into each mold and smooth the surface with the back of a spoon.
• Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center of a cake comes out clean. Let cool 10 minutes, then remove from pans and let cool in a wire rack.

Salted Honey Glaze

• While cakes bake, make salted honey glaze. Combine honey, butter and salt in a small saucepan over medium heat. Cook, stirring often, until butter is melted and mixture comes to a simmer. Cook for 3 minutes. Set aside and let cool for 10 minutes to thicken.
• Spoon salted honey glaze over cakes, then sprinkle with flaky salt.