I received a Flower Petits baking pan from my friend Tessa’s son, Parker who is 7 for my birthday. I wanted to use it and thought vanilla petit cakes would be good (even topped some with melted chocolate, because sometimes chocolate just makes things even better). These tea cakes would be perfect to make for Mom for Mothers Day, having tea with friends or just for any old time.
Vanilla Tea Cakes
- 1 stick unsalted soften butter
- 1/3 cup sour cream
- 3 teaspoons vanilla extract
- 1 vanilla bean – split with the seeds scraped out
- 1 cup Xyla
- 2 1/4 cups Pamela’s Gluten Free Flour
- 1/2 teaspoon Kosher salt
- 1 1/2 teaspoon xanthan gum
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- non-stick spray
- Preheat oven to 350 degrees.
- Spray thoroughly the baking pan with non-stick spray.
- In a standing mixer combine the butter, Xyla and sour cream. Add the vanilla extract and vanilla bean seeds.
- In a separate bowl combine the Flour, salt, xanthan, baking powder and soda, whisk together.
- Slowly add the dry ingredients to the mixer and combine.
- I used a small scoop to place the dough in the flowers of the pan – fill only 1/2 way.
- Bake at 350 for 22 to 25 minutes.
- Let cool in pan for 10 to 15 minutes, then let finish cooling on wire rack.
- Option: melt your favorite chocolate in a double boiler, add a splash of vanilla and a splash of decaf coffee, and dip the vanilla cakes lightly into the chocolate.