Glazed Sour Cream Gem Cakes

Scrumptious mini cakes from the amazing Brooklyn pastry chef, Joy Cho.

Servings:

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Course:

Dessert

Cuisine:

Asian-American

Keywords:

joy cho Sour Cream Gem Cakes sweet rice flour

Instructions

1 Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2
brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard
6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out
excess. Whisk rice flour, baking powder, baking soda, kosher salt, and
all-purpose flour in a medium bowl to combine. Get yourself a scale, so much
easier!
2 Beat butter in the bowl of a stand mixer fitted with the paddle attachment on
medium speed just until smooth. Add granulated sugar and beat until pale and
creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With
motor running, add eggs one at a time, beating to incorporate and scraping down
sides of bowl a&er each addition. Add vanilla and beat just to combine. (Mixture
may look slightly curdled at this point, but don’t worry, it will come together
in the end.)
3 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.
Finish by hand to avoid overmixing.
4 Divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or
about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through,
until a tester inserted into the center of a cake comes out clean, 14–16 minutes
for Bundts, 17–20 minutes for muffins. 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.
5 Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze
drip down sides. Double-glaze cakes if you like.
6 Sprinkle cakes with toppings as desired (e.g., a pinch of flaked salt-like
Maldon on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon or
orange zest on Strawberry Jam Glaze).
7 Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but
can be made 2 days ahead. Store airtight at room temperature.

Glazed Sour Cream Gem Cakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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