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2 cups all-purpose flour
¼ tsp baking soda
½ tsp salt
¼ tsp five-spice powder
1 ¼ cups butter
2 cups sugar
3 large egg yolks
3 large eggs
1 ½ tsp vanilla
¾ cup sour cream
Make the batter; Heat oven to 325 degrees. Lightly coat two 6 cup mini bundt pans with softened butter (I use Pam), 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 the 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, ending with the flour. Mix on medium-low speed until fully incorporated.
Bake the cakes: Divide the batter evenly among the molds, filling batter evenly among the molds, filling each about ¾ 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 20-25 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 in an air-tight container for up to 3 days.)
One recipe should yield about 12 cakes.
