Maple Leaf Porter Mini Bundt

Mini Bundt Cakes

Print Recipe (PDF 112 KB)

Author:  Cake base from Joy of Cooking, Streusel & Glaze: Josh Latham
Yield:  12 Cakes
Portion:  1/2 Cake
Num Portions:  24
Prep time:  0:30 mins
Cook time:  0:25 mins


  • 3 cups Sifted All Purpose Flour
  • 2 cups Sugar
  • 4 tsp Double Acting Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 2 cups Sour Cream
  • 4 each Large Eggs
  • 1/3 cup Maple Leaf Porter (Streusel) (substitutions: Our Humble Porter, Rusalka, Indulgence, Ol’ Cattywhompus)
  • 1 ½ cups Dark Brown Sugar
  • 1 cup Rolled Oats
  • ½ cup Maple Leaf Porter (Glaze) (substitutions: Our Humble Porter, Rusalka, Indulgence, Ol’ Cattywhompus)
  • 1 pound Powdered Sugar


  1. Pre-heat oven to 350°, Gather all ingredients, four metal mixing bowls, and mini bundt cake pans.
  2. Combine flour, sugar, baking powder, baking soda, and salt in one bowl. Combine the sour cream and eggs in another. Combine Maple Leaf Porter, brown sugar, and oats in a third.
  3. Fold the ingredients in the first and second bowls until just brought together with a rubber spatula (mixture will be tacky and thick)
  4. Spray each of the molds with pan spray, then scoop 1 ½ oz batter on to the bottom of each of the cake molds, followed by 1 Tbsp of the streusel mixture, then another 1 ½ oz of the cake batter.
  5. Bake in the oven for approximately 20 – 25 minutes until a toothpick inserted into the cakes comes out clean.
  6. While the cake is baking combine the Maple Leaf Porter and powdered sugar in a shallow bowl to form a glaze.
  7. When the cakes are fully cooked remove from the oven, and allow them to cool fully before glazing.
  8. When they are cool invert each cake into the glaze, let the excess drip off, then flip onto a cooling rack to allow the glaze to set.


This is a great coffee cake base that really allows you to add your own personal spin on it, and takes additional ingredients like nuts and dried fruits well.

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