Mini Vanilla Pound Cake By Dapur Sinolin
- 1 and 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- seeds scraped from 1/2 of a vanilla bean
- 1/2 teaspoon almond extract (optional but recommended!)
- Fresh Raspberry Icing
- 1/2 cup (85g) fresh raspberries
- 2 teaspoons granulated sugar
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
- Preheat the oven to 350°F (177°C) and generously grease a a mini bundt cake pan (or another pan, see note).
- Make the mini cakes: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the sour cream, vanilla extract, vanilla bean, and almond extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not overmix. Batter will be very creamy and thick with lots of vanilla bean specks.
- Spoon batter into pan, filling each bundt cake cavity 2/3 full. If you need to make a 2nd batch, loosely cover the leftover batter and keep at room temperature until your pan is ready again.
- Bake for 20-25 minutes or until the cakes are lightly golden and spring back when lightly poked with your finger. Remove from the oven and allow to cool inside the pan for 5 minutes. Carefully invert the pan on the counter or wire rack. Give the pan a little shake so the cakes release. Allow bundt cakes to cool completely on a wire rack before icing and serving.
- Make the icing: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. You can also use a small food processor for this step. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices and removing the seeds. You’ll have about 3 Tablespoons of juice. Whisk in the confectioners’ sugar and heavy cream. Add a little more confectioners’ sugar to thicken or more cream to thin, if desired. Drizzle over cooled pound cakes.
- Cover and store leftover iced cakes at room temperature for 1-2 days or in the refrigerator for up to 5 days.
- Make ahead tip: You can make the mini pound cakes ahead of time by freezing them. Bake, cool, wrap in aluminum foil, and place in a large Tupperware (that’s what I do!). Allow to thaw overnight in the refrigerator and bring to room temperature before icing and serving. Freeze well up to 3 months.