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Baby Bundt Cakes

Try finishing these cakes with toppings such as fresh berries and cream, ice cream and warm fruit preserves, butterscotch and grated orange zest, or just a simple sprinkling of powdered sugar.


        
By CountryLiving

Try finishing these cakes with toppings such as fresh berries and cream, ice cream and warm fruit preserves, butterscotch and grated orange zest, or just a simple sprinkling of powdered sugar. A simple way to put your own signature on this cake is to adjust the flavoring: Substitute cinnamon, lemon zest, or nutmeg in place of the five-spice powder.





Level: Moderate
Serves: 12

Ingredients

  • 2 c. all-purpose flour
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. five-spice powder
  • 1¼ c. unsalted butter
  • 2 c. sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1½ tsp. vanilla extract
  • ¾ c. sour cream
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Directions

  1. Make the batter: Heat oven to 325°F. Lightly coat two 6-cup mini-bundt pans with softened butter, dust with flour, and tap out excess. Set aside. Sift the flour, baking soda, salt, and five-spice powder together in a large bowl. Cream the butter and sugar, using an electric mixer set on high speed, until light and fluffy -- about 5 minutes. Reduce speed to low and add the eggs and yolks one at a time -- fully incorporating with each addition. Mix in the vanilla. Alternately add the flour mixture and sour cream, in thirds, beginning and ending with the flour. Mix on medium-low speed until fully incorporated.
  2. Bake the cakes: Divide the batter evenly among the molds, filling each about 3/4 full. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted in the center of one cake comes out clean -- about 25 minutes. Let cool on a rack for 20 to 25 minutes. Unmold the cakes and serve slightly warm or at room temperature with whipped cream and fresh strawberries. (Cakes can also be stored wrapped individually in plastic wrap and in an airtight container for up to 3 days.)

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Cake Magazine: Baby Bundt Cakes
Baby Bundt Cakes
Try finishing these cakes with toppings such as fresh berries and cream, ice cream and warm fruit preserves, butterscotch and grated orange zest, or just a simple sprinkling of powdered sugar.
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