Vanilla Bean Pound Cake Bites

This week’s selection from Rose’s Heavenly Cakes brings out the financier pan again. Given that I don’t have one of those, I use my trusty Wilton silicone brownie pan.

The recipe couldn’t be simpler, and since I refuse to spend longer typing it up than I did making it, here you go.

Mise en Place
Finished Cakelets!

As mentioned in the recipe, the batter curdled when mixing in the last of the egg white mixture, but it baked out to a tender even crumb in the end. These are full of little vanilla seeds, and full of vanilla and buttery flavours. I enjoyed them, though I think I’d prefer them with frosting. What’s cake without frosting? 🙂

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6 thoughts on “Vanilla Bean Pound Cake Bites

  1. I love these made in the brownie pan. I think I’m going to have to get a hold of one of those pans soon. Actually, I like yours (and the round ones other have made) even better than those baked in the actual financier pan because the little humps look perfectly normal in a small square or round shape. The humps look a little weird in the middle of a long rectangular shape. Nice job. Did one batch of batter fill your whole brownie pan?

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  2. Yes, one batch filled the brownie pan almost perfectly, though I had to scrape and squeeze the ziploc bag to get the last one out, so I expected it to turn out a little odd (over buttery maybe), but it was fine.

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  3. “The recipe couldn’t be simpler, and since I refuse to spend longer typing it up than I did making it, here you go.”
    Great sentence, Kristina! And I totally agree with it. Love the brownie pan as well. And nice countertop *wink*.

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