Friday, January 10, 2014

Vanilla Cakelets


This recipe was on the packaging of my new mini fluted cakelet pan, which I bought at Williams-Sonoma during their after-Christmas sale (because I don't have enough bakeware already -- ha!). These little cakes are so pretty with powdered sugar dusted on top. A simple powdered sugar glaze drizzled over them would also be nice. 

Vanilla Cakelets 

Ingredients (all at room temperature)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons (1-1/4 sticks) unsalted butter
1 cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
2/3 cup milk
Confectioners' sugar (for dusting)

Directions:
1) Position rack in lower third of oven and preheat to 350 degrees F. Grease and flour the wells of a mini fluted cakelet pan; tap out excess flour.

2) Sift together flour, baking powder and salt. Set aside. 

3) In the bowl of an electric mixer, beat the butter on medium speed until creamy and smooth. Add the sugar and beat until light and fluffy, about 5 minutes, scraping down sides of bowl as needed. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated.

4) Reduce speed to low and add flour mixture in three additions, alternating with milk, and beginning and ending with flour. Beat each addition until just incorporated, scraping down sides of bowl as needed. Do not overmix.

5) Spoon batter into prepared wells, about 1/3 cup each. Spread batter so the centers aren't higher than the sides. Bake until cakelets are lightly golden, and a toothpick inserted between edge and center of a cakelet comes out clean, 20 to 25 minutes. Transfer pan to wire rack and let cool for 15 minutes.

6) Gently loosen cakelets from pan. Using a serrated knife, carefully saw off the rounded bottom of each cake to make a flat surface. Place cut side down on wire rack to cool completely. Dust with confectioners' sugar or drizzle with icing just before serving.




6 comments:

  1. Oh my goodness...those are just delicious! :0) I wonder if you can do the same in just a plain cake pan? ;0)

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  2. Those look yummy and remind me of super-sized madeleines. I bought a pan for those on sale and have been making them once in a while. Delish!

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  3. Mmmmmm - I could eat quite a few of those babies :) Luscious photos, too. Claudia, you should write a cookbook. BTW, I've been thinking about Danish pancakes lately. Have you all made those lately? :) Enjoy the weekend, Loi

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  4. Oh man, that looks good! I showed my son, Ben, and he said, "I'm hungry now" in a sad little voice that knew there was no cake to be had in the house. Poor him.

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  5. These look delicious and so nice to see something without chocolate (much as I love it…)!

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  6. Those look delectable! Williams-Sonoma is slowly invading Canada, too. I haven't been yet, and that's probably a good thing!

    Like Libby said, it is nice to see something without chocolate (says the chocoholic...), but it's true. Sort of a palate cleanser after the holidays!

    OMG - you could put some of that fabulous Meyer lemon rind in that recipe, and put some lemon glaze on top! I bet that would be divine.

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