These little holiday cakes make for the perfect gift or party favor. Make extra and freeze for a rainy day
2 sticks (1 cup) unsalted butter, softened
1 cup light brown sugar
1 1/2 cups flour
1/4 tsp baking soda
1 tsp ground cardamom
1/2 tsp salt
1/2 tsp pumpkin pie spice
4 large eggs
1/2 cup sour cream
1 tsp vanilla extract
3/4 tsp almond extract
Grease an 8-cavity mini loaf pan or 8 individual mini loaf pans (loaves should be around 3.2x2.5-inch). Preheat the oven to 325°F. Using a stand mixer, beat the butter and sugar 3 min., until fluffy and creamy. Meanwhile, in a medium bowl, combine the flour, baking soda, cardamom, salt, and pumpkin pie spice. In a separate bowl, whisk the eggs, sour cream, vanilla extract, and almond extract.
Starting and ending with flour mixture, beat flour mixture and egg mixture into the creamed butter in batches. Beat until mixture is just combined, taking care not to overbeat.
Divide batter evenly between mini loaf pans, filling cavities ¾ full. Bake 20–25 min., until a toothpick inserted into the center comes out clean. Let cool on a wire rack 10 min. Remove cakes from pan and let cool completely.