Mini Valentines Pound Cakes (Print Version)
# Ingredients:
→ Cake
01 -
1 3/4 cups (219g) regular flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon salt
04 -
1 cup (226g) sweet butter, at room temp
05 -
1 cup (200g) white sugar
06 -
4 big eggs, not cold
07 -
1/2 cup (120g) thick sour cream, not cold
08 -
1 1/2 teaspoons real vanilla extract
09 -
Seeds scraped from half a vanilla pod
10 -
1/2 teaspoon almond flavoring (if you want)
→ Raspberry Icing
11 -
1/2 cup (85g) ripe raspberries
12 -
2 teaspoons white sugar
13 -
1 1/2 cups (180g) powdered sugar
14 -
1 tablespoon (15ml) cream or milk
# Instructions:
01 -
Heat your oven to 350°F. Coat the mini Bundt pan with butter. Mix the flour, baking powder, and salt in a bowl.
02 -
Whip the butter with sugar till fluffy. Drop in eggs one by one, then add the sour cream and flavor extracts. Gently fold in the dry mix.
03 -
Put batter in each cavity leaving room to rise. Cook for 20-25 mins till they look golden. Let sit 5 mins before taking out.
04 -
Squish raspberries with sugar and push through a strainer. Stir the juice into powdered sugar with some cream until it's runny. Pour over the cold cakes.
# Notes:
01 -
You can freeze these for later
02 -
Don't use cold stuff from the fridge
03 -
Works in different cake molds too