These tart little cakes will awaken your tastebuds,
[cooked-sharing]
Directions
Preheat oven to 160°C, lightly grease and flour pan the and set aside
In small bowl, sift together the flour, baking powder and salt. Set aside.
In large bowl, beat together butter, sour cream and sugar on medium-high speed until smooth – about 3 minutes. Beat in the eggs one at a time and vanilla extract, beating well after each addition and scraping bowl often.
Stir in the zests and juices, then fold in the flour mixture until just blended.
Divide batter evenly between cavities.
Bake for 25-30 minutes, until a toothpick inserted comes out clean or a Bundt Cake Thermometer says they're done.
Cool for 10 minutes in the pan, then invert the Bundtlettes onto cooling rack.
Ingredients
Directions
Preheat oven to 160°C, lightly grease and flour pan the and set aside
In small bowl, sift together the flour, baking powder and salt. Set aside.
In large bowl, beat together butter, sour cream and sugar on medium-high speed until smooth – about 3 minutes. Beat in the eggs one at a time and vanilla extract, beating well after each addition and scraping bowl often.
Stir in the zests and juices, then fold in the flour mixture until just blended.
Divide batter evenly between cavities.
Bake for 25-30 minutes, until a toothpick inserted comes out clean or a Bundt Cake Thermometer says they're done.
Cool for 10 minutes in the pan, then invert the Bundtlettes onto cooling rack.
Remember to have the eggs and sour cream at room temperature (not straight out of the fridge) or the cold will make the softened butter clump because it will turn it cold again. This is the same with cookie recipes but recipes never mention that things need to be room temperature when mixing with softened butter. Whole eggs with shells can be put into hot tap water for 10 minutes to warm them enough. For the SC, stir it until it warms a bit.
This recipe is good for a base. It’s a bit bland so it needs fruit to accompany it.
Great tips!
– The Nordic Ware Team