A few months ago I got a mini fluted pan from Pampered Chef and so I've been looking for recipes to try in it. Yesterday, I decided to try mini vanilla pound cakes and they were very tasty. I made a raspberry glaze for the top but next time, I'll make something else. It was a little dry for my liking.
Here's What You'll Need for the Cake
-1 and 3/4 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-1 cup unsalted butter, softened to room temperature
-1 cup granulated sugar
-4 large eggs, at room temperature
-1/2 cup full-fat sour cream, at room temperature
-1 1/2 teaspoons vanilla extract
-1/2 teaspoon almond extract
Here's What You'll Need for the Icing
-1/2 cup fresh raspberries
-2 teaspoons granulated sugar
-1 1/2 cups confectioners' sugar
-1 tablespoon heavy cream
Step 1- Preheat the oven to 350 degress. Grease your mini fluted pan.
Step 2- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
Step 3- With a handheld mixer (or a stand mixer, if you prefer) beat the butter and sugar together on high speed until creamy. Make sure to scrape down the sides and bottom of the bowl.
Step 4- Add the eggs one at a time, then add the sour cream, vanilla extract and almond extract.
Step 5- Slowly add in the dry ingredients.
Beat everything just until incorporated. Do NOT over mix!
Step 6- Spoon batter into pans. Fill 2/3 of the way full. (Make sure your pan is completely cooled if you have to make a second batch)
Step 7- Bake for 20-25 minutes. The cakes will be lightly golden and a toothpick will come out clean.
Step 8- Let the cakes cool completely before you take them out of the pan to frost.
The next time I make these, I'll make a different icing. This was okay, but nothing spectacular.
For the icing:
Toss the raspberries and granulated sugar together. Stir is so the raspberries break up.
Let that mixture sit for five minutes so the raspberries start to juice.
Strain the raspberries so you extract the juice.
You will whisk the confectioners' sugar and heavy cream together to get the consistency that you like. Then, add in the raspberry juice. Drizzle it over the pound cakes and serve!
(Sorry I stopped taking pictures of the icing process. Peyton woke up from his nap and I had to hurry)
Happy baking!!!
Here's What You'll Need for the Cake
-1 and 3/4 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-1 cup unsalted butter, softened to room temperature
-1 cup granulated sugar
-4 large eggs, at room temperature
-1/2 cup full-fat sour cream, at room temperature
-1 1/2 teaspoons vanilla extract
-1/2 teaspoon almond extract
Here's What You'll Need for the Icing
-1/2 cup fresh raspberries
-2 teaspoons granulated sugar
-1 1/2 cups confectioners' sugar
-1 tablespoon heavy cream
Step 1- Preheat the oven to 350 degress. Grease your mini fluted pan.
Step 2- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
Step 3- With a handheld mixer (or a stand mixer, if you prefer) beat the butter and sugar together on high speed until creamy. Make sure to scrape down the sides and bottom of the bowl.
Step 4- Add the eggs one at a time, then add the sour cream, vanilla extract and almond extract.
Step 5- Slowly add in the dry ingredients.
Beat everything just until incorporated. Do NOT over mix!
Step 6- Spoon batter into pans. Fill 2/3 of the way full. (Make sure your pan is completely cooled if you have to make a second batch)
Step 7- Bake for 20-25 minutes. The cakes will be lightly golden and a toothpick will come out clean.
Step 8- Let the cakes cool completely before you take them out of the pan to frost.
For the icing:
Toss the raspberries and granulated sugar together. Stir is so the raspberries break up.
Let that mixture sit for five minutes so the raspberries start to juice.
Strain the raspberries so you extract the juice.
ou will whisk the confectioners' sugar and heavy cream together to get the consistency that you like. Then, add in the raspberry juice. Drizzle it over the pound cakes and serve!
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