Mini Vanilla Pound Cake

Mini vanilla pound cake

Makes: 8-9 mini cakes. Prep Time: 20 minutes. Cook Time: 25 minutes. Total Time: 2 hours (includes cooling)

Ingredients:

• 220 grs all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 230 grs unsalted butter, softened to room temperature
• 200 grs granulated sugar
• 4 large eggs, at room temperature
• 120 grs full-fat sour cream, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• seeds scraped of a vanilla bean
• 1/2 teaspoon almond extract (optional but recommended!)

Fresh Raspberry Icing

• 85grs fresh raspberries
• 2 teaspoons granulated sugar
• 180 grs icing sugar
• 1 Tablespoon double cream

Directions:

1. Preheat the oven to 180°C) and generously grease the mini bundt cake tins or another pan, (see note).
2. Make the mini cakes:Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
3. With a mixer 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. Add the dry ingredients and mix well. Beat everything just until incorporated. The Batter will be very creamy and thick with lots of vanilla bean specks.
4. 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.
5. 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.
6. Make the icing: Toss the raspberries and granulated sugar together, stirring  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 icing sugar and cream. Add a little more icing sugar to thicken or more cream to thin. Drizzle over cooled pound cakes.

Recipe Notes:

If you don't have vanilla bean, simply leave it out and add another 1/2 teaspoon of pure vanilla extract.