Everything small is better.
The babyBundtsboast a buttery, tender crumb, and make the perfect canvas for the sugary, caramel glaze.
Finish them withflaky sea saltfor both a pretty presentation and a bit of salt to balance all the sweetness.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Fill each well with 3 tablespoons of batter, and reduce the bake time to 12 to 15 minutes.
Coat a 6-cup mini Bundt tray with baking spray; set aside.
Whisk together flour, baking powder, and kosher salt in a medium bowl; set aside.
Add egg and egg yolk, 1 at a time, beating until combined after each addition.
Beat in vanilla until combined, about 30 seconds.
Firmly tap tray on counter several times to release any large air bubbles.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 15 to 20 minutes.
Let Cakes cool in tray on a wire rack 10 minutes.
Remove from tray; let cool completely on wire rack, 1 to 2 hours.
Bring to a boil over medium-high, stirring often.
Reduce heat to medium-low, and cook, stirring often, 1 minute.
Spoon Topping over cooled Cakes as desired.
Garnish each Cake with sea salt.
