5.0
(4)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F (177°C) and generously grease a a mini bundt cake pan (or another pan, see note).
Step 2
Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
Step 3
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the sour cream, vanilla extract, vanilla bean, and almond extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not over-mix. Batter will be very creamy and thick with lots of vanilla bean specks.
Step 4
Spoon batter into pan, filling each bundt cake cavity 2/3 full. If you need to make a 2nd batch, loosely cover the leftover batter and keep at room temperature until your pan is ready again.
Step 5
Bake for 20-25 minutes or until the cakes are lightly golden and spring back when lightly poked with your finger. Remove from the oven and allow to cool inside the pan for 5 minutes. Carefully invert the pan on the counter or wire rack. Give the pan a little shake so the cakes release. Allow bundt cakes to cool completely on a wire rack before icing and serving.
Step 6
Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. (You can also use a small food processor for this step.) Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices and removing the seeds. You’ll have about 3 Tablespoons of juice. Whisk in the confectioners’ sugar and heavy cream. Add a little more confectioners’ sugar to thicken or more cream to thin, if desired. Drizzle over cooled pound cakes.
Step 7
Cover and store leftover iced cakes at room temperature for 1-2 days or in the refrigerator for up to 5 days.
Your folders
myrecipes.com
4.5
(24)
Your folders
bakeorbreak.com
18 minutes
Your folders
niksnacksonline.com
30 minutes
Your folders
food.com
4.5
(83)
1 hours, 30 minutes
Your folders
simplyrecipes.com
4.1
(57)
1 hours, 10 minutes
Your folders
marthastewart.com
3.3
(2.3k)
Your folders
foodnetwork.com
3.0
(2)
25 minutes
Your folders
vitacost.com
55 minutes
Your folders
epicurious.com
4.0
(4)
Your folders
taste.com.au
4.6
(6)
20 minutes
Your folders
taste.com.au
4.7
(4)
40 minutes
Your folders
tasteofhome.com
4.8
(5)
20 minutes
Your folders
borrowedbites.com
5.0
(8)
15 minutes
Your folders
bonnibakery.com
4.8
(34)
12 minutes
Your folders
bettycrocker.com
5.0
(1)
Your folders
allrecipes.com
4.5
(13)
20 minutes
Your folders
preppykitchen.com
5.0
(40)
25 minutes
Your folders
recipetineats.com
5.0
(1)
Your folders
cookidoo.com.au
25 hours, 40 minutes