Mini Nutmeg Bundt Cakes with Angostura Glaze

24 servings
30 min prep time
1 hr 10 min total time

The unique combination of nutmeg, Angostura bitters, and crème fraîche combine in these Armenian inspired mini bundt cakes from Carey Nershi.



3 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 Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cubed

2 cups firmly packed light brown sugar

1 1/2 cups Vermont Creamery Madagascar Vanilla Crème Fraîche

14 tablespoons milk

2 eggs, beaten


1 1/2 cups powdered sugar

2 tablespoons Angostura bitters

5 teaspoons lemon juice

Vermont Creamery Unsalted Cultured Butter - 82% Butterfat


  • 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 _Image

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.”