- 12
Ingredients
- 1 1/2 c. butter, softened
- 1 (8 oz.) pkg. cream cheese, softened
- 3 c. sugar
- 6 large eggs
- 3 c. flour
- 1/3 tsp. salt
- 1 Tb. vanilla bean paste, or vanilla extract
- 1/2 tsp. almond extract
Preparation
Step 1
Beat butter and cream cheese at medium speed about 2 minutes or until creamy. Gradually add sugar, beating wel, 5-7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond flavorings. Spoon batter into a greased 1/4 c. capacity mini fluted tube pan, filling 3/4 c. full (12 cavity mini fluted tube pan). Bake at 350 degrees for 20 minutes or until toothpick tests clean. Cool in pans on wire racks 10 minutes, remove from pans and let cool completely on wire racks. Dust with powdered sugar or drizzle with powdered sugar glaze (1/3 c. powdered sugar and 2 Tb. heavy whipping cream). Combine in small bowl with fork until smooth. Spoon into ziploc; cut a tiny hole in 1 corner of bag and squirt (or drizzle) onto cakes.