Baby Pound Cakes

I’ve been itching to make these little cakes ever since Quinn gave me this year’s Christmas with Southern Living for my birthday in August. Small desserts like these are always great for holiday baking. Plus, they were a great justification for buying a new fluted mini Bundt pan.

Now, if you will scoff at large amounts of butter and sugar, please just stop reading now. Or, read on and just don’t look at the recipe. Of course, the recipe does make a lot of cakes. So, if you think about it that way, there’s really not that much in each cake. That sounds good. We’ll go with that.

Besides being wonderfully delicious, these mini pound cakes were my first use of vanilla bean paste. I wasn’t sure I wanted to buy any or just use vanilla extract. I decided to go ahead and get it, and I am so glad I did. The paste is made from vanilla beans, so you can see little specks of them in these cakes. As an added bonus, the paste will keep much longer than vanilla beans, which can dry out. For conversion, a tablespoon of paste equals one vanilla bean. I’m sure using vanilla extract would not have that much effect on the overall taste, but seeing those little vanilla specks just made me giddy.

Baby Pound Cakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 30 cakes

Baby Pound Cakes

Ingredients

  • 1 & 1/2 cups unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon almond extract

Instructions

Preheat oven to 350°. Grease or spray a 1/4-cup capacity mini fluted Bundt pan(s)* and set aside.

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar and beat well. Add eggs, one at a time, beating just until yellow disappears.

In a separate bowl, combine flour and salt. Gradually add to butter mixture at low speed just until blended. Stir in vanilla and almond extract.

Fill pans 3/4 full with batter. Bake for 18 to 20 minutes or until determined done with a toothpick. Cool in pans for about 10 minutes. Then, remove from pans and cool completely on wire racks.

Notes

*I used this pan by Wilton. If making smaller cakes in mini-muffin pans, decrease baking time to 14-17 minutes. Mini muffin pans should yield about 9 dozen cakes. For larger cakes in regular muffin pans, increase baking time to 20-23 minutes. This should yield about 30 cakes.

These little cakes may be dusted with confectioners’ sugar or drizzled with a simple mixture of 1/3 cup of confectioners’ sugar and 2 tablespoons of heavy cream.

Recipe adapted from Christmas with Southern Living 2007.

http://www.bakeorbreak.com/2007/12/baby-pound-cakes/
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9 Comments

  1. janelle December 21, 2007 Reply

    Oh yummo those look awesome! All I need is a good cup of coffee and a big mouthful of that cake!

  2. peabody December 21, 2007 Reply

    I really like the vanilla bean paste too. Your mini Bundt is so adorable.

  3. rachel December 21, 2007 Reply

    I love them! Makes me want to make a mini bundt for Christmas.

  4. mycooking December 21, 2007 Reply

    pound cake looks delecioussss

  5. Hillary December 21, 2007 Reply

    Very very cute! I love mini bundt cakes :)

  6. Tracy December 21, 2007 Reply

    What a coincidence — I just had a mini Bunt inspiration as well. I bought Wilton individual ones. Well, I baked a favorite coffee cake in them, having no idea of how much to fill them. Well, they were too full and not nearly as cute as yours. I’m trying to decide if I’ll really hand them out as gifts. What a bummer.

  7. JEP December 21, 2007 Reply

    With all the butter & cream cheese this must taste absolutely wonderful. I’ve seen vanilla bean paste at my local Fresh Market & now I’m convinced to try it!

  8. jennifer December 21, 2007 Reply

    Janelle, I’m with you except for the coffee. Not my thing. But, I imagine for a coffee-lover, these would be a great pairing.

    Thanks, Peabody! Vanilla bean paste may be my new favorite thing.

    Thanks, Rachel! They do seem rather festive, don’t they?

    mycooking, thanks! I thought they were very good.

    Thanks, Hillary! I have a bit of a weakness for tiny little cakes, too.

    Tracy, as long as they taste good, people will love them. You can always cut off the bottoms if it makes you feel better.

    JEP, they are very good indeed. Actually, two different people remarked that they taste like ice cream! I think you’ll be pleased with the vanilla bean paste. I certainly am.

  9. joanne December 22, 2007 Reply

    I love those little cake pans. My mom gave me her Nordicware ones years ago, I got another pan too. And this year, my mom got another pan, we’re making mini angel food cakes tomorrow!

    I make the mini bundts and drizzle chocolate ganache on them. Somehow, I always thought a mini bundt was a two person cake. My coworkers seem to think otherwise and think one per person is the right serving 80 !

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