||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.
Makes about 30 cakes.
*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.