Mini Buttermilk Cakes

The name “buttermilk cakes” doesn’t really do this recipe justice – it’s just a little… plain and boring. These little cakes, while simple, are anything but plain and boring. They are moist and tender, sweet, vanilla cakes. And they are especially delicious topped with a little sweetened whipped cream and some raspberries.

Ingredients

3/4 c. all-purpose flour, sifted

1 ½ tsp. baking powder

2 large eggs

3/4 c. low-fat buttermilk

1/2 tsp. pure vanilla extract

1/4 tsp. almond extract

1/3 c. granulated sugar

4 T. butter, melted and cooled to room temperature

Directions

1. Heat the oven to 425 F. Grease 8 standard muffin tin cups or 8 mini bundt pan cups.
2. In a small bowl, sift the flour together with the baking powder.
3. In a large bowl, whisk the eggs until they’re pale yellow.
4. Then whisk in the buttermilk, vanilla, sugar, and butter.  Batter will look curdled.
5. Add the flour mixture, and whisk until the batter is combined and smooth.
6. Divide the batter evenly between prepared cups, filling them two-thirds full.
7. Bake for 9-11 minutes.
8. Invert onto individual small plates.
9. Top each cake with whipped cream and berries.
10. Serve warm.

adapted from Mouth from the South