TRIO OF MINI POUND CAKES
Provided by Gale Gand
Categories Cake Mixer Chocolate Dairy Breakfast Dessert Bake Banana Edible Gift Poppy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 mini loaves (3 sets of 3 flavors each)
Number Of Ingredients 16
Steps:
- Prep mix-ins
- In small bowl, combine poppy seeds and lemon juice. Set aside. In second small bowl, toss together chocolate chips and flour. Set aside. In third small bowl, gently mash banana. Set aside.
- Make batter
- Preheat oven to 350°F. Butter 9 (4-ounce) disposable mini loaf pans. (If using nondisposable metal pans, butter them, then line with parchment paper and butter paper.)
- In medium bowl, whisk together flour, baking powder, and salt. In large bowl, using electric mixer fitted with whisk attachment, beat butter at high speed until creamy, about 3 minutes. Add sugar and beat until mixture is light and somewhat fluffy, about 2 minutes. Add eggs 1 at a time, beating well at low speed after each addition, then beat in vanilla. Add 1/3 of flour mixture and beat at low speed until not quite combined, about 30 seconds. Add 1/3 of milk and and beat at low speed until not quite combined, about 30 seconds. Repeat with remaining flour mixture and milk, adding in 2 more batches of each. Beat at low speed just until smooth.
- Pour 1/3 of batter into medium bowl. Gently stir in poppy seed-lemon juice mixture and lemon zest. Divide among 3 of prepared pans.
- Pour 1/2 of remaining batter into medium bowl. Gently fold in chocolate chip-flour mixture and mashed banana. Divide among 3 of prepared pans.
- Divide remaining vanilla batter among remaining 3 prepared pans.
- Place all pans on large baking sheet. Bake until cakes are puffed and firm to touch and tester inserted into the center comes out with few crumbs attached, about 30 to 40 minutes. Cook on rack.
- When cool, wrap each cake in plastic wrap, then parchment or wax paper. Label, stack in groups of 3 (1 of each kind), and tie together with ribbon or twine.
MINI POUND CAKE (SERVES 2-3)
This is a recipe I just made from Debby Maugans Nakos's "Small-Batch Baking" cookbook, but it is call Presto Pound Cake in it and has variations/options. DH and I are now empty nesters with both kids off at college now and this baking book is perfect for our sweet tooth's. So quick and simple, out of the oven in about 40 mins. total time. I followed the listed ingredients and amounts, just did things a little different when mixing.
Provided by diner524
Categories Dessert
Time 40m
Yield 1 mini loaf, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- She states to use one petite loaf pan (2-cup capacity, about 5 X 3 X 2 inches) and that is what I used, but feel you could also make 3 or 4 cupcakes in a pan.
- Preheat the over to 350 degrees. Grease and lightly flour the loaf pan, tapping out the excess flour; then set it aside.
- Put the flour, baking soda and salt in a bowl (or plastic bag that you can close and shake the ingredients to mix) and mix them well.
- In a separate bowl, cream butter and sugar together with an electric mixer (or use a Kitchen Aid type of mixer), add egg yolk and vanilla and 1/2 of the buttermilk and the flour mixture. Beat about 45 seconds on medium until the batter is lightened and has slightly increase in volume. Add in remaining buttermilk and beat on medium until well blended, 20 seconds.
- Spoon the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. (Mine was done at 25 mins in my convection oven).
- Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Then remove the cake from the pan. Serve the cake warm or let it cool, upright, on the rack.
BROWN BUTTER-CHOCOLATE CHIP MINI POUND CAKES
These pound cakes are reminiscent of a chocolate chip cookie in cake form. They are delicious on their own, or can be frosted with a simple vanilla or chocolate glaze.
Provided by Kim
Categories Pound Cake
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
- Whisk together flour, salt, and nutmeg in a small bowl.
- Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
- Divide batter evenly between the mini Bundt® cavities.
- Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 47 g, Cholesterol 137.9 mg, Fat 22.9 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 13.5 g, Sodium 242.7 mg, Sugar 29.7 g
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- 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 over-mix. Batter will be very creamy and thick with lots of vanilla bean specks.
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