Minis for Mother’s Day! ♡

As you all realized: On Sunday was Mother’s Day! Hopefully you spend a wonderful day with your mums and make their day a special one. 🙂
My sister and me gifted our Mum a CD which she wished for and of course I baked something for her. Appropiate for the current Love of Baking topic in miniature format!


Recipe for Mini Hazelnut Bundt Cakes with caramel

Recipe for Mini Hazelnut Bundt Cakes with caramel


I baked some Mini Hazelnut Bundt Cakes with caramel for Mum! Tasty small things. 🙂

Mini Hazelnut Bundt Cakes with Caramel

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 18 cakes


For the dough

  • butter for roasting
  • 45 g chopped hazelnuts
  • 1 egg
  • 1-2 tbsp milk
  • 40 g flour
  • 35 g powdered sugar
  • 45 g butter

For the caramel

  • 100 g sugar
  • 40 g salted butter
  • 1-2 tbsp cream


  1. Roast the hazelnuts with butter and preheat the oven to 200 °C/392 °F.

  2. Mix all ingredients until you have a smooth dough and fold in the roasted hazelnuts.

  3. Fill the dough into a greased mini bundt cake pan and place them in the oven for about 12 minutes. Insert a metal skewer into minis and if it comes out clean they’re ready. Take them out and let them cool on a wire rack.

  4. In the meantime you can make the caramel. Place the sugar into a coated pan and let the sugar melt at medium heat. As soon as the sugar is liquid and has the color you want, add the butter and stir it in. Last add the cream.

  5. Now pour the caramel over the bundt cakes and let it dry.

Recipe for Mini Hazelnut Bundt Cakes with caramel


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