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Recipe and photography created for California Olive Ranch by Rebecca Firth of Displaced Housewife

Petite Vanilla Cakes

yields 9 petite bundt cakes

Ingredients

For the Cakes:

1 cup granulated sugar

½ cup Sweet Vanilla Extra Virgin Olive Oil Baking Blend

2 large eggs, room temperature

½ cup sour cream, room temperature

2 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon sea salt

1/2 teaspoon baking soda

1 cup water, room temperature

For the Sour Cream Vanilla Glaze:

2 cups powdered sugar, sifted

1/2 whole vanilla bean, split and seeds scraped

2 tablespoons sour cream

1 ½ tablespoons water

Instructions

In the bowl of an electric stand mixer fitted with the paddle attachment add the sugar and California Olive Ranch Baking Blend Sweet Vanilla Extra Virgin Olive Oil and run the machine on medium for 1-2 minutes or until completely combined. Add in the eggs, one at a time, making sure the first is well blended before adding in the second. With the mixer on medium speed, add in the sour cream and run for 1 minute or until the mixture is completely combined. Scrape the sides of the bowl to make sure everything is incorporated. Take the bowl out of the stand mixer.

In a medium bowl, whisk together the cake flour, salt, baking powder, baking soda. Add to the olive oil mixture in two batches, alternating with the water, using a spatula to incorporate each addition. Stir until just combined. Let the cake batter sit for 30 minutes.

When ready to bake, preheat your oven to 350 F (180 C). Evenly coat each well of the mini-bundt pan with either cooking or baking spray, taking care not to let it pool. Pour the batter into each well, filling 3/4 of the way full; tap on the counter several times to release any trapped air bubbles. Bake in the center of the oven for about 18-20 minutes or until they are puffed up and the cakes spring back when gently touched. After 10-15 minutes, invert the pan onto a cooling rack to let the cakes finish cooling. If any of them resist coming out, use a butter knife to gently release the edges. Set aside to cool completely.

To prepare the glaze, in a medium bowl whisk together the powdered sugar, vanilla bean seeds, sour cream and water until smooth. You want it thick so you get some nice drips. Place a parchment lined baking sheet underneath the cooling rack. Drizzle the glaze over the tops of the cooled bundts. If it’s quite thick you can tap the baking sheet on the counter to get the glaze to drip a bit more.

Vanilla is definitely the star of the show in these little bundts that pack mega flavor! This super moist batter can also be made into a 10-cup bundt pan (for one big cake), baked in the center of the oven for 40 minutes at the same temperature as the minis. I garnished with sprigs of rosemary and some with gold stars to give them holiday vibes. These would be so cute for a birthday party with multi-colored sprinkles over the tops! -Rebecca Firth This recipe features our Sweet Vanilla Baking Blend, available now at Whole Foods.