Instructions
Prepare the Pans: Preheat your oven to 350°F (175°C). Generously grease six to eight mini loaf pans with butter or cooking spray, making sure to coat all corners and edges. You can also line them with parchment paper strips for easier removal, leaving overhang on the long sides to use as handles. Proper pan preparation is crucial for clean release after baking. Place the prepared pans on a large baking sheet for easier handling and even heat distribution.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Whisking aerates the flour and ensures the leavening is evenly distributed throughout. Set this mixture aside while you prepare the wet ingredients. Having everything ready makes the final mixing process quick and efficient.
Cream Butter and Sugar: In a large bowl using an electric mixer, beat the softened butter on medium speed for about one minute until creamy. Gradually add the sugar and continue beating on medium-high speed for three to four minutes until the mixture is light, fluffy, and pale in color. This extended creaming time incorporates air into the batter, creating a lighter texture in the finished cakes. The mixture should look almost white and feel smooth when rubbed between your fingers. Scrape down the sides of the bowl frequently to ensure even mixing.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition on medium speed. Make sure each egg is fully incorporated before adding the next. The mixture should look smooth and emulsified, not curdled. Beat in the vanilla extract. The batter should be cohesive and glossy at this point.
Alternate Wet and Dry: With the mixer on low speed, add the flour mixture in three additions, alternating with the milk and sour cream in two additions. The pattern should be: flour, milk mixture, flour, milk mixture, flour. Begin and end with the flour mixture. After each addition, mix just until combined, being careful not to overmix. Overmixing develops gluten and creates tough, dense cakes. The final batter should be smooth, thick, and pourable. If adding any optional mix-ins like chocolate chips or berries, gently fold them in now with a spatula.
Fill and Bake: Divide the batter evenly among the prepared mini loaf pans, filling each about two-thirds full. This allows room for the cakes to rise without overflowing. Use a spoon or small measuring cup for even distribution. Smooth the tops with the back of a spoon. Tap each pan gently on the counter to release any air bubbles.
Bake for twenty-five to thirty minutes, or until the tops are golden brown and spring back when lightly pressed. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Mini loaves bake much faster than full-sized loaves, so start checking around twenty-three minutes. The tops should be beautifully domed and golden.
Finish and Cool: As soon as the cakes come out of the oven, brush the tops generously with melted butter while they’re still hot. The butter soaks in slightly, adding richness and helping the sugar topping adhere. Immediately sprinkle the buttered tops with granulated sugar. The sugar creates a sweet, slightly crunchy crust that contrasts beautifully with the tender crumb inside.
Let the cakes cool in the pans for ten minutes on a wire rack. This cooling period allows them to set and makes removal easier. After ten minutes, carefully remove the cakes from the pans using the parchment overhang if you used it, or by gently inverting and tapping. Place the cakes right-side up on the wire rack to cool completely.
Tips for Success
Room temperature ingredients blend more smoothly and create better texture. Don’t overfill the pans or cakes will overflow. Brush with butter immediately while hot for best absorption.
Variations
Make lemon poppy seed by adding lemon zest and poppy seeds. Create banana mini loaves by replacing milk with mashed banana. Add cinnamon and diced apples for apple cinnamon loaves.
Storage
Store in an airtight container at room temperature for three days or refrigerate for up to one week. These freeze beautifully for up to three months.
