Desserts are delicious, but some recipes call for large quantities of ingredients and are not suitable for more intimate meals. Fortunately, blogger Christina Lane of the sweets-laden Dessert for Two has remedied this issue with her new dessert cookbook, Dessert for Two: Small Batch Cookies, Brownies, Pies and Cakes.
Want a sneak peek at a recipe from this unforgettable cookbook? This Mini Sour Cream Pound Cakes recipe is sure to hold you over until you can pick up this downsized dessert recipe book for yourself!
Mini Sour Cream Pound Cakes
Ingredients
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
Directions
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.
Yield: four individual cakes.
- Photo: Dessert for Two cookbook
