2 cups all-purpose flour
¼ tsp baking soda
½ tsp salt
¼ tsp five-spice powder
1 ¼ cups butter
2 cups sugar
3 large egg yolks
3 large eggs
1 ½ tsp vanilla
¾ cup sour cream
Make the batter
Heat oven to 325 degrees.
Lightly coat two 6 cup mini Bundt pans with softened butter (I use Pam),
Dust with flour, and tap out excess. Set aside.
Sift the flour, baking soda, salt, and five-spice powder together in a large bowl.
Cream the butter and sugar, using an electric mixer set on high speed, until light and fluffy – about 5 minutes.
Reduce the speed to low and add the eggs and yolks one at a time – fully incorporating with each addition.
Mix in the vanilla.
Alternately add the flour mixture and sour cream, in thirds, ending with the flour.
Mix on medium-low speed until fully incorporated.
Bake the cakes:
Divide the batter evenly among the molds, filling batter evenly among the molds, filling each about ¾ full.
Bake on the middle rack of the oven 25 minutes.
Let cool on a rack for 20-25 minutes.
Unmold the cakes and serve slightly warm or at room temperature with whipped cream and fresh strawberries.