Mini Almond Bundt Cakes

6 tablespoons sliced almonds (toasted)
1/3 cup coarsely chopped almonds
5 tablespoons packed light-brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature, plus more for pans
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup sour cream, or plain yogurt


Spray mini Bundt pans with Pam with Flour, or use Crisco and flour the pans; set aside. Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
  
Combine chopped almonds, light-brown sugar, cinnamon, and nutmeg in a medium bowl and  set aside. In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. 

Mix together butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until smooth. Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine. 

Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to about halfway up the pan. 

Bake  at 350 for about 20 minutes until toothpick comes out clean. Transfer cakes to a wire rack to cool completely. 

Frosting

4 tablespoons unsalted butter
2 cups sifted confectioners' sugar
2 teaspoons vanilla
3 to 4 tablespoons milk

Melt butter over medium-high heat about 5 minutes, until color turns nut brown. Pour butter into a medium bowl, leaving behind any dark sediment. Stir in confectioners' sugar, vanilla, and milk until smooth and pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds.

From Martha Stewart