1-Preheat oven and prepare pans: preheating your oven to 350°F and positioning a rack in the center for even heat distribution. Spray your mini bundt pans with non-stick baking spray and place them on a rimmed baking sheet to catch any drips, a tip that’s especially useful at high altitudes.

2-Whisk wet ingredients together in one bowl: 3/4 cup granulated sugar, 1/2 cup melted unsalted butter, 3 large eggs, 1 teaspoon vanilla extract, and 1/2 cup sour cream until fully combined. This step creates a smooth base that keeps the batter thick and easy to work with.

3-Sift and add dry ingredients to the mix: 1 1/4 cups fluffed all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon coarse kosher salt, and 1/4 teaspoon ground cardamom before adding them to the wet mix and whisking until incorporated.

4-Pour batter into pans and bake: Divide the batter evenly among five prepared pans using a 1/2 cup measure, filling each one just right. Bake for about 25 minutes or until a toothpick inserted comes out clean, adjusting for your elevation as needed.

5-Cool and coat the cakes: After baking, let the cakes cool in the pans for 15 minutes before turning them out, and coat with the cinnamon sugar mixture while warm for that extra crunch.