cakedessertrecipes November 18, 2010

Baby Bundt Cakes

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.