Mini Nutmeg Bundt Cakes with Angostura Glaze 24 servings 30 min prep time 1 hr 10 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* The unique combination of nutmeg, Angostura bitters, and crème fraîche combine in these Armenian inspired mini bundt cakes from Carey Nershi. IngredientsCake3 cups all-purpose flour 4 1/2 teaspoons freshly grated nutmeg 2 teaspoons baking powder 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons cubed 2 cups firmly packed light brown sugar 1 1/2 cups Vermont Creamery Madagascar Vanilla Crème Fraîche 14 tablespoons milk 2 eggs, beaten Glaze1 1/2 cups powdered sugar 2 tablespoons Angostura bitters 5 teaspoons lemon juice Directions STEP 1 Heat oven to 350°F. Butter and flour cake molds.Set aside. STEP 2 Combine flour, nutmeg, baking powder, cinnamon, baking soda, and salt in food processor; pulse a few times. Add butter and pulse until crumbly. Add remaining cake ingredients; process until a smooth batter forms. STEP 3 Pour batter into cake molds, filling each about 2/3 full. Bake 20-22 minutes or until a cake tester comes out clean. Let cakes cool on racks in the molds; remove to cooling rack. Make sure cakes are completely cool before glazing. STEP 4 Beat together the glaze ingredients until smooth. Dip top of each cake in glaze, allowing a little bit of excess to drip off. Transfer to a rack or parchment paper until glaze is set. Carey Nershi Carey Nershi Reformed picky eater Carey Nershi shares seasonal recipes, baked goods, and beverages on her Instagram page Careynotcarrie . A post-college migration to Vermont awakened Carey’s ties to the farm-to-table culture she experienced as a child in upstate New York, developing her love of from-scratch foods made with local fare and a desire to rethink what it means to be “provincial.” Related Recipes 14 Layer Honey Cake Berries & Mascarpone Cream Cake Salty Honey Seed Pie Mascarpone Tiramisu Trifle Mascarpone Fresh Fruit Tart Brown Butter Stuffing