Food You Can Eat: Darling Little Gem Cream Cakes

This recipe comes from Joy Cho on Epicurious. I figured that, while not especially heart-healthy, they were so tiny that one a day couldn’t hurt. And, I was able to use my new adorable, teeny-tiny Bundt cake pan, so score!

Cake Ingredients:

  • Nonstick vegetable oil spray for pan
  • ½ (scant) cup (60 g) all-purpose flour, plus more for pan
  • ⅓ (heaping) cup (60 g) glutinous sweet rice flour (I used Mochiko)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ⅔ (scant) cup (130 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • ½ (scant) cup sour cream, room temperature
  • 3 Tbsp. whole milk, room temperature

Glaze Ingredients:

  • 1⅓ cups (160 g) powdered sugar
  • 2 Tbsp. whole milk
  • 3 Tbsp. strawberry or other flavor jam, preferably seedless (push through a sieve before measuring if jam has large pieces of fruit)
  • Kosher salt

Directions:

Preheat to 325°. Lightly coat 20 molds of a mini-Bundt pan with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.

Beat butter and granulated sugar until pale and creamy, about 3 minutes. Add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine.

Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).

Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans. Bake, rotating pan halfway through, until a tester inserted into the center of a cake comes out clean, around 14–16 minutes. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.

While the cakes cool, whisk powdered sugar, milk, jam, and a few pinches salt in a medium bowl until smooth. The consistency should be viscous but not overly thick; adjust with more powdered sugar or milk as needed.

Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). Sprinkle cakes with toppings or sugars as desired.

Also:

Did you know that stores sell small Bundt cakes? I had no idea.

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About Elliecoo 523 Articles
Four dogs, one partner. The dogs win.

8 Comments

  1. Those ARE gems and that plate is the perfect serving platform. It’s like an image from the Austro-Hungarian Empire from 200 years ago. I hope you were listening to a little Mozart while you delicately consumed your Gem Cream Cake alongside your bone china cup of very strong Kaffee. And maybe read something in your local Zeitung about trouble brewing in the Balkans. Trouble is always brewing in the Balkans.

    • Thank you @MatthewCrawley. That plate is one of the items from Civil War era relatives, or perhaps earlier. I’ve started to use these things because I have little remaining family and none who are interested in old china.

      • Did I ever tell you that we have not one but two complete sets of china from my mother-in-law? They were wedding presents to her, assembled from contributions from various friends and relatives. BH’s parents got married in the early 1950s, but they seem much older and more elegant. Each is a service for 12 (! They must have had a huge wedding and people must have felt pretty flush at the time) with all kinds of things like gravy boats and bread and butter plates and silver services. I don’t dare bring any of them out because of my fear of breaking something, plus they’re hand-wash only. Apparently my mother-in-law said, “[BH], I want you and [Mattie] to have these. I was going to give them to you when you got married, but I know that you can’t…”

        That woman is in Heaven, I just know it. SHE I would like to run into in the afterlife.

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