Name: INDIVIDUAL CREAM CHEESE POUND CAKES
Ingredients: 1 1/2 cups all-purpose flour; 1 ½ cups cake flour; 1/4 teaspoon salt; 1 1/2 cups salted butter, room temperature; 8 ounces cream cheese, room temperature; 3 cups granulated sugar; 6 large eggs, room temperature; 1 tablespoon vanilla extract; 1 teaspoon almond extract; FOR THE CAKES:; 1 1/2 cups all-purpose flour; 1 ½ cups cake flour; 1/4 teaspoon salt; 1 1/2 cups salted butter, room temperature; 8 ounces cream cheese, room temperature; 3 cups granulated sugar; 6 large eggs, room temperature; 1 tablespoon vanilla extract; 1 teaspoon almond extract; 1 cup powdered sugar, sifted; 4 tablespoons heavy cream, more if needed; 1 teaspoon vanilla or almond extract

Description

Individual mini pound cakes flavored with vanilla and glazed with a sweet, vanilla glaze. So good for dessert, with tea or coffee or as a snack anytime of day.

Ingredients

Scale

FOR THE CAKES:

1 1/2 cups all-purpose flour
1 ½ cups cake flour
1/4 teaspoon salt
1 1/2 cups salted butter, room temperature
8 ounces cream cheese, room temperature
3 cups granulated sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon almond extract
FOR THE CAKES:
1 1/2 cups all-purpose flour
1 ½ cups cake flour
1/4 teaspoon salt
1 1/2 cups salted butter, room temperature
8 ounces cream cheese, room temperature
3 cups granulated sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon almond extract

FOR THE GLAZE:

1 cup powdered sugar, sifted
4 tablespoons heavy cream, more if needed
1 teaspoon vanilla or almond extract

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Instructions

TO MAKE THE CAKES:

Preheat oven to 350°F.
Spray a mini bundt pan with baking spray (oil and flour spray) I use a 1/4-cup capacity mini fluted Bundt pan.
In a medium bowl, sift both flours and salt together. Set aside.
Using an electric mixer on medium speed, beat the butter and cream cheese until very creamy. Gradually add the sugar and beat well.
Add the eggs, one at a time, beating just until the yolk is no longer visible.
Mix in the vanilla and almond flavoring.
Reduce your mixer speed to low. Gradually add the flour mixture, mixing just until combined. Do not overbeat!
Fill the prepared pans with 2 1/2 tablespoons of the batter. This should make each cavity 3/4 full. Bake 18 to 20 minutes, or until a pick inserted into the center comes out clean.
Cool the cakes in the pans for about 10 minutes. Unmold cakes from the pan and allow to cool on a wire.

TO MAKE THE GLAZE:

In a medium bowl, combine the powdered sugar with 2 tablespoons of cream and the vanilla or almond flavoring. Add more cream, a small amount at a time, until the glaze is at a pourable consistency.
Drizzle the glaze over the almost cooled cakes. This allows the glaze to ‘soak’ into the cake a bit.

Notes

To store: place cakes in a covered container and store in the refrigerator for up to one week. Allow to come to room temperature for maximum flavor before eating.

Nutrition

Serving Size: Makes 30 individual cakes