Just the two of us . . we still love cakes and pies but a whole one lasts too long or we eat too much. I’ve been working on a recipe that we like for a smaller cake and I think I’ve figured it out. This is the Nordic Ware 6 cup Bundt cake pan that I use.
Guess what I’m having for breakfast!
At first glance, you would hardly know it’s not a full size cake but it’s just sitting on a dinner plate and you can see how much empty space there is on the plate and here’s a cute little slice of it.
This is really the perfect size cake when a full size cake is just too much. And, if you’re wanting to bring it to someone or somewhere and don’t want to mess with a plate, it fits perfectly into a one gallon zipper bag. No foil. No plate to return.
This particular cake is a Peach cake and used fresh, diced peaches. I’ve used diced maraschino cherries, along with toasted and chopped pecans and I’ve used mashed overripe bananas or chopped apples with toasted and chopped walnuts.
Little Pound Cakes
Ingredients:
1 stick of butter, at room temp
1 cup white sugar + 1/4 cup sugar for dusting pan
3 eggs
1 tsp. vanilla extract
1/4 tsp. cinnamon
1-1/2 cups all purpose flour + 1/4 cup all purpose flour for coating fruit
1/4 tsp. salt (use a generous 1/4 tsp.)
1/2 tsp. baking powder
1 cup chopped fruit or 3/4 cup fruit and 1/2 cup chopped nuts
Directions:
1. Preheat oven to 350º. Spray cake pan with Baker’s Joy or similar product. Sprinkle the 3/8 cup sugar in the pan and shake the pan to coat with the sugar.
2. In a large mixing bowl, cream the butter and 1 cup sugar til light and fluffy.
3. Add the eggs, one at a time, beating well after each one.
4. Add the vanilla and cinnamon.
5. In a separate bowl, stir together the 1-1/2 cups flour, salt and baking powder. Add to the egg/sugar mixture and beat til blended.
6. Sprinkle the 1/4 cup flour over the fruit and nuts. Stir into the batter, stirring just til mixed in.
7. Pour into the prepared pan.
8. Bake for 50 – 60 minutes. Begin testing with a toothpick or cake tester after 45 minutes.
9. Allow to cool in pan for 15 minutes. Turn onto a wire rack to cool completely before serving.
CJ says
wow that looks great for just 2 people! have you tried to lighten up the recipe any? I of course am watching the lbs And don’t really want to have to work off that! But I LOVE my cake.
Since you use fruit in it, have you tried using applesauce to decrease the butter, and or splenda sweeteners instead of some of the sugar?
JudyL says
No, wasn’t trying to cut back . . just trying to create the exact same taste in a smaller version. When I make cake, I use sugar and butter! 🙂
Ruth Anne shorter says
Me, too.
Debbie Rhodes says
Looks good. Need to get me the smaller bundt pan. Wonder if I could do a loaf pan?
JudyL says
A loaf pan would definitely work just fine.
amy says
Yum, I might try this with the tons of fresh plums all over my kitchen! Thank you 🙂
JudyL says
If you’re using a really juice fruit, you might need a little more flour to coat the fruit and absorb the juice before adding it to the cake.
Claudia Wade says
Judy –
I just happened upon this website where the blogger is talking about an owl-themed baby shower she gave. Since you said Nicole is wanting owls for the nursery, I thought I’d send this to you:
http://momccupation.com/2012/07/owls-baby-shower.html
I don’t know if there are any ideas here you would use, but it might give you some ideas.
Susan says
And I think I have that bundt pan myself……… In fact I have two of them……. The idea being that they would make lovely Christmas gifts……..
Thanks for the recipe……………..
Linda Steller says
Oh that looks good. With my sugar woes, I was having a blue day yesterday and made myself some dried cherry and dark chocolate chip scones. They come out to small scone/big cookie size. I ate two and got really, really sick. Which I knew I would but I ate them anyway. Some kids just have to learn the hard way! There are now ten little scones at the bottom of the trash can. I thought of taking them to someone, but stupid me would have tried to eat more on the way, I’m sure. I’ll just live vicariously through your pictures, Judy! 😉
Doreen says
Have saved that recipe! Only 2 of us here, too, and when I want cake all the yummy recipes I made when the kids were home just will not do (well, they would but I am not trying to be a human beach ball!)! Are the eggs store-bought size (1 egg= 1/4 cup)? or are they your larger, fresh from your feathered friends’ size???? I would think a loaf pan would work, also. Thanks for all your “efforts” for your bloggy friends…..hehe!
Kim Paventy says
Hi Judy,
since I jnow that you are using pintest type in canning jar desserts and all likes of fun stuff will pop up.
Have fun!
Kim
Karen says
Looks wonderful. Could you use only nuts and no fruit?
WiAmy says
This looks really good. I might try lemon peel (instead of cinnamon) and blueberries. Judy you have some great recipes. Thanks for sharing them.
Ranch Wife says
Oh we are huge pound cake fans around here and like you and Vince, it’s now just the two of us. A huge pound cake is just too tempting! DH just brought in some fresh peaches and I also brought some back from Fredricksburg. So guess what I’m making. He’ll fuss at me because we are trying to eat healthier, but this looks like the perfect splurge! Thank you. 🙂