Um, how delicious do those puppies look? From the cookbook Dessert for Two: Small Batch Cookies, Brownies, Pies and Cakes by blogger Christina Lane, these Mini Sour Cream Pound Cakes embrace the latest trend in dessert: downsizing! Instead of cutting out fat or sacrificing flavor, these pound cakes are portion-controlled and feature high-quality ingredients, so that you can enjoy just the right amount of deliciousness.
“One of the things I love about Dessert for Two is that it has built-in portion control, making it harder to for me to over-indulge, ” Lane says. “If there is a dessert that I know I can’t resist, like, say pound cake, my scaled-down version only makes 4 mini cakes. I share two with my husband, and I eat the other two. Eating a small portion of the real thing gives me so much satisfaction that I’m able to return to my healthy eating habits right away.”
Amen to that!
- ¼ cup (50 grams) granulated sugar
- 4 tablespoons (60 grams) unsalted butter, at room temperature
- ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- ¼ teaspoon Nielsen-Massey Pure Almond Extract
- 1 large egg + 1 large egg yolk
- 3 tablespoons (45 mL) full-fat sour cream
- ½ cup (60 grams) all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- Preheat oven to 375°F. Place cupcake liners in four cups along the edge of a muffin pan.
- In a medium-size bowl, using an electric mixer on medium speed, cream together the sugar and butter for 1 minute. Add the vanilla and almond extract and beat until combined. Next, add the whole egg, egg yolk, and sour cream and beat until combined.
- Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Beat until just combined; do not overmix.
- Divide the batter equally among the prepared muffin cups. Bake for 16 to 18 minutes. It’s okay to remove the pound cakes when moist crumbs cling to a toothpick inserted into the center of a cake, and the tops appear slightly damp. Let cool in the pan for 5 minutes, and then allow to cool completely on a cooling rack.
Are you on the small-yet-rich-dessert bandwagon? I SO am. —Jenn