Mini Lavender Vanilla Bean Bundt Cakes
Sunday, October 4, 2020
These are the perfect little cakes if you’re into pastries that aren’t too sweet. I made the lavender glaze very thin so the sweetness of the sugar wouldn’t go overboard but leave the pleasant floral flavor of lavender which pairs so well with the vanilla.
Naked cakes. Usually my favorite stage of eating cake. No added sugar from frosting or icing, allowing you to taste and feel just the fluffy cake. The best.
The icing goes on pretty white and looks thick, but once it spreads it thins out and leaves almost a clear glaze on top like the first photo.
Recipe
Mini Lavender Vanilla Bean Bundt Cakes
Yield: 9
INGREDIENTS
All-purpose flour - 1 & 3/4 cups (220g)
Baking powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Unsalted butter (softened, room temperature) - 1 cup (2 sticks; 230g)
Granulated sugar - 1 cup (200g)
Eggs (room temperature) - 4 large eggs
Sour cream (full fat, room temperature) - 1/2 cup (120g)
Pure vanilla extract - 2 teaspoons
LAVENDER GLAZE
Milk - 1/3 cup
Dried lavender - 1 Tablespoon
Powdered sugar - 1 cup
DIRECTIONS
Make sure your butter, eggs and sour cream are all at room temperature. This is important so that when you add them to the mixture one of them isn’t colder than the other and makes your batter curdle. Everything comes together smooth if all ingredients are the same temperature. If they’re not wait until they are or find the tricks out there to bring them to temp faster.
Pre-heat oven to 350 degrees.
Spray or rub a generous amount of oil to your bundt cake pan(s). This will help avoid sticking. Set aside.
In a large bowl mix together flour, baking powder, and salt. Set aside.
In a stand mixer fitted with paddle attachment or in a large bowl using a hand mixer, beat on high speed (but not too high) together butter and sugar together until creamy and pale in color. About 2 minutes. Scrape down the sides and the bottom of the bowl with spatula halfway through and when done making sure everything the entire mixture is together.
On low/medium speed, add eggs one by one make sure each one is incorporated before adding the next.
Add sour cream.
Add vanilla and scrape down sides and bottom of the bowl.
On low speed, add your dry mixture in 3 parts, making sure each part is incorporated before adding the next. DO NOT OVER MIX. Just make sure your don’t see anymore flour and then add the next part.
Scrape down sides and bottom of bowl and mix just for a few seconds.
Fill up your bundt molds 2/3 of the way full. Using an ice cream scooper is helpful or a spoon.
Bang your pan on a table 3x to remove air pockets.
Place on the middle rack and back for 17-20 min, or until a toothpick comes out clean from the middle.
While the cakes, bake prepare your lavender glaze: In a small pot on medium/ low heat place milk and lavender and allow it to come up to a simmer and then shut off the heat. Allow it to steep until the milk cools to room temperature. Strain removing the lavender. Add the powdered sugar to the lavender milk and mix until smooth. Set aside.
Allow to cakes to cool for no less than 5 min before attempting to remove.
Once remove place on a wire rack.
Pour lavender glaze and garnish with dried lavender (optional).
After about 15 min the glaze will have dried on, but you can eat whenever!
Store at room temperature in an airtight container.