LITTLE SOUR CREAM COFFEE CAKES

Making a cake for just two people isn’t practical.  That’s why I bought a multi-mini-bundt pan.  The following recipe, from American Profile (the magazine insert that comes with our Tuesday newspaper), will make enough batter for a regular-size bundt pan.  Instead, I used it to fill my 6-cup Wilton Excelle Elite Mini-Bundt Pan and a 6-cup cupcake pan.  Each mini cake is about the size of two to three standard cupcakes, depending on how much batter you use. 

I added a grated chocolate bar and broken pecans to the topping; and orange zest to the batter for some extra flavor.  Homemade double-strength vanilla bumped up the flavors even more.  Some stevia in place of some of the sugar, and some applesauce in place of some of the butter lowered calorie and fat content.  You can also make this with walnuts, but the pecans are so buttery and delicious, they’re my first choice. 
Just remember if you make this:  the cupcakes are right-side up, and the bundt pans are upside down.  For the bundt pans, the topping goes in first, then batter, repeat.  For the cupcakes, the batter goes in first, then topping, repeat.  If you carefully follow the recipe as written, you won’t have any trouble.  You also have the option of baking this in a standard bundt pan (upside down).  Or you could make about 2 dozen cupcakes (right side up).  Regardless of how  you decide to make it, you’ll be delighted with the flavors and texture of this outstanding cake.

LITTLE SOUR CREAM COFFEE CAKES Adapted from American Profile, Marsha Madere Rating:  10 out of 10 PRINTABLE RECIPE

INGREDIENTS:  Topping:  2 tsp. cinnamon 4 tsp. sugar 1/3 cup grated chocolate bar 1-3/4 cups broken or chopped pecans Cake:  10 Tbsp. unsalted butter, softened 1-1/4 cups  sugar (I used 3/4 cup sugar + 2 Tbsp. NuNaturals Stevia)  2 large eggs 1 cup sour cream (I used lite)  2 tsp. pure vanilla extract (I used 1 tsp. double-strength vanilla, homemade)  1 Tbsp. finely grated orange zest 2 cups all-purpose unbleached flour 1 tsp. baking soda 1/4 tsp. sea salt 1/2 cup applesauce Heat oven to 350F.  Brush a 6-cup multi-mini-bundt pan with melted butter.  Line a 6-cup standard cupcake tin with paper cups.  In a small bowl, combine topping ingredients. In large bowl, cream butter and sugar.  Add eggs, sour cream,vanilla and orange zest, beating well on medium speed to combine ingredients.  In medium bowl, whisk together flour, baking soda and salt.  Add dry mix, one cup at a time, to liquid mix, beating until combined after each addition.  Stir in applesauce.  Using about 2 Tbsp. batter, partially fill the standard cupcake tin.  Using half the topping, sprinkle some on the bottoms of the multi-mini-bundt pan and the rest on top of the batter in the standard cupcake tin.  Use additional 2-3 Tbsp. batter for the standard cupcake tins, and top each with more topping.  Use half of remaining batter for multi-mini-bundt pan; sprinkle with remaining topping; top with remainder of batter.  Bake about 16-19  minutes, or till a toothpick inserted near center returns with just a few crumbs.  (Multi-mini-bundt pans and cupcakes will both bake in about the same time.)  Cool in pans about 5 minutes, then turn out onto wire racks to finish cooling.  If desired, spoon a simple glaze over the cakes after they cool.  (Simple glaze:  1-1/2 cups powdered sugar + 2 Tbsp. orange juice or milk)