Grand Marnier Cakes

Contains dairy and almonds

Ingredients

Cakes

• 2 1/2 cups all-purpose flour, plus more for pan

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 1/4 cups granulated sugar

• 1 cup salted butter, plus more for pan

• 3 large eggs

• 1 cup sour cream

• 2 tablespoons orange zest (from 1 large orange)

• 1/2 cup finely chopped roasted blanched almonds

Glaze

• 1/2 cup granulated sugar

• 1/2 cup orange liqueur (such as Grand Marnier)

• 1/4 cup fresh orange juice (from 1 large orange)

Additional Ingredients

• 1 cup heavy cream

• 1 tablespoon powdered sugar

• Orange segments (such as blood orange, navel, or mandarin

Instructions

• Prepare the Cakes: Preheat oven to 325°F. Grease and flour 12 mini Bundt pans.

• Whisk together flour, baking powder, baking soda, and salt in a bowl.

• Beat sugar and butter with an electric mixer on medium speed  until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition.

• Add flour mixture and sour cream to sugar mixture in 5 additions, beginning and ending with flour mixture. Add orange zest and almonds, and beat on medium speed until combined.

• Divide batter evenly among prepared Bundt pans, and smooth tops. Bake in preheated oven until a wooden pick inserted in center comes out clean, 16 to 18 minutes. Let stand in pans on a wire rack 10 minutes; remove from pans to wire rack.

• Prepare the Glaze: Combine sugar, orange liqueur, and orange juice in a small saucepan; bring to a boil over medium, stirring constantly until sugar dissolves. Brush hot Glaze over warm Cakes.

• Beat heavy cream and powdered sugar with electric mixer on high speed until medium peaks form, about 3 to 4 minutes. Top each of the glazed Cakes with a dollop of whipped cream, and garnish with orange segments.