Mini Sour Cream Bundt Cakes

Combine dry ingredients.

Combine sour cream or yogurt and milk.

In a mixer on high, cream butter and sugar until light and fluffy. Reduce speed to medium and beat in vanilla. Beat in eggs one at a time, scraping sides and bottom of bowl with a rubber spatula to make sure it’s completely mixed together.

Reduce speed to low. Add 1/3 of the flour mixture. Add half of the sour cream mixture. When incorporated, add 1/2 of the remaining flour mixture. When mostly mixed in, add the rest of the sour cream mixture. When mostly mixed in, add remaining flour mixture. Scrape sides and bottom with a rubber spatula to make sure everything is mixed together.

Spray pan with nonstick spray. If using 1/3 cup size pan, put a tablespoon of batter in the bottom of each cake hole. If filling with liquid ingredients like jam, spread in 1 tablespoon and then top with batter; if using dry ingredients like chips, use 2 tablespoons and then top with batter.

Bake for 15 minutes or until a pick comes out with no batter on it. Cool 5 minutes in pan and then transfer to a rack to cool completely.

Drizzle with glaze if desired or sprinkle with sugar. Or, if desired, sprinkle cakes with powdered sugar, cinnamon sugar, cocoa or drizzle with caramel, chocolate, powdered sugar glaze, etc.