Mini Vanilla Cream Cheese Bundt Cakes
6 ounces low-fat cream cheese, softened to room temperature
2 tablespoons unsalted butter, softened to room temperature
1/2 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 teaspoons Turbinado sugar (very coarse)
Preheat the oven to 350. Spray 4 mini Bundt cake pans with non-stick baking spray and set on a baking sheet.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter and sugar on medium speed for 4-5 minutes, scraping the bowl down a few times, until very light and fluffy. Add the eggs, one at a time, beating thoroughly. Add the vanilla.
In a separate bowl, combine the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Batter will be very thick.
Sprinkle the Turbinado sugar into the bottom of each mini cake pan. Divide the cake batter between the pans and smooth out the top. Bake for 25-30 minutes, until golden brown, and a toothpick comes out clean. Cool the cakes in the pan on a wire rack for 10 minutes, then turn cakes out onto the rack to cool completely, covered loosely with a clean kitchen towel.
If desired, use a sharp knife to slice off 1/4 an inch from the bottom of the cakes so they sit level. Dust with powdered sugar.
Yields 4 servings.
Recipe from Curly Girl Kitchen