GLAZED SOUR CREAM GEM CAKES
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Provided by Joy Cho
Categories Butter Egg Sour Cream Milk/Cream Bake Tree Nut Free Soy Free Dessert Cake Easter
Yield 20 mini (2") Bundt cakes or 12 muffin-size cakes
Number Of Ingredients 14
Steps:
- Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
- Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).
- Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
- Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). If you want a more vibrant look, double-glaze cakes. Sprinkle cakes with toppings as desired (e.g., a pinch of sea salt on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon zest on Strawberry Jam Glaze). Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
John Handcock
[email protected]These cakes were a little too sweet for my taste, but they were still very good. I would definitely recommend them to others.
presj taft
[email protected]These cakes were so easy to make and they turned out so moist and fluffy. I will definitely be making them again!
Olukorede Akaeze
[email protected]I'm not sure what I did wrong, but my cakes turned out really dry. I think I might have overmixed the batter.
Anastasia Kazakova
[email protected]These cakes were delicious! I loved the sour cream flavor and the glaze was the perfect finishing touch.
Samuel Flecha
[email protected]Overall, I thought these glazed sour cream gem cakes were a good recipe. They were easy to make and turned out pretty well. I would definitely recommend them to others.
Wolf Person
[email protected]The glaze on these cakes was a bit too thick for my taste. I think I'll try using a thinner glaze next time.
Samyong Limbu
[email protected]These gem cakes were a bit dry for my taste. I think I'll try adding some extra sour cream next time.
Darren Mclennan
[email protected]I'm not a big fan of sour cream, but these cakes were surprisingly delicious. The glaze was the perfect balance of sweet and tangy.
Emmanuela Kafuki Charles
[email protected]These cakes were easy to make and turned out great! The glaze was a little too sweet for my taste, but overall I was very happy with the results.
Jamie Vincent
[email protected]I made these gem cakes for a party and they were a big success. Everyone loved them!
JILU 420 LTD
[email protected]These glazed sour cream gem cakes were a hit! They were so moist and fluffy, and the glaze was the perfect finishing touch. I will definitely be making these again.