Making miniature desserts at home is easy with Little Cakes from the Whimsical Bakehouse by Kaye Hansen and Liv Hansen, featuring recipes for Coffee Pecan Pound Cakes and I Scream, You Scream... (Ice Cream Cupcakes), plus supporting recipes for Mint Chocolate Chip Cream, Pound Cake, and Simple Glaze.
Yield: 10 Mini Bundt Cakes
Initially our Coffee Pound Cake was paired with the usual suspect: chocolate chips. But while experimenting with other add-ins we sampled one cake baked with pecans. We liked the way the pecans' sweet warmth brought out, instead of overwhelmed, the robust coffee flavor. Of course, you can still throw a handful of chocolate chips in for good measure.
We also smothered the little Bundts with a coffee-flavored Simple Glaze. It adds an attractive shine and a delicious jolt of flavor.
Grease and flour 10 molds of two 6-mold mini Bundt pans. Preheat the oven to 350 degrees F. Have all ingredients at room temperature.In the bowl of an electric mixer, beat at high speed until light and fluffy:
Add and beat well at high speed:
Add and cream at high speed until light and fluffy:
Add and mix well at medium speed:
Add one at a time, mixing well after each addition:
On a piece of wax paper, sift together:
Add the dry ingredients to the butter and egg mixture and mix on low speed until smooth.Stir in by hand:
Place the batter into a pastry bag. Pipe it so that each prepared mold is three-quarters full. If you don't have a pastry bag, carefully spoon the batter into the molds. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of a cake comes out clean. While the cakes are baking, prepare a Simple Glaze and set aside. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out of their pans. While the cakes are still warm to hot, spread the Simple Glaze on top.
To toast pecans, place the nuts on an ungreased sheet pan. Bake at 350 degrees F for 12 to 15 minutes or until fragrant. Let cool.
This page created May 2008
The Global Gourmet®
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