Anytime Almond Tea Cakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3/4 cup all-purpose flour
02 -
1/4 cup blanched, sliced almonds, finely ground (or almond flour)
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon baking soda
06 -
6 tablespoons butter, softened, plus extra for buttering muffin cups
07 -
3/4 cup granulated sugar
08 -
1 teaspoon almond extract
09 -
1/2 teaspoon vanilla extract
10 -
2 large eggs
11 -
1/4 cup sour cream
→ Almond Icing
12 -
1 cup powdered sugar
13 -
1-2 tablespoons water (or substitute with lemon juice or milk)
14 -
1/4 teaspoon almond extract
15 -
Sliced almonds for topping
# Instructions:
01 -
Preheat the oven to 350°F and butter a standard 12-cup muffin tin.
02 -
Whisk the flour, ground almonds (or almond flour), baking powder, salt, and baking soda together in a bowl; set aside.
03 -
In a large bowl, use a hand mixer or a stand mixer to cream together the butter and granulated sugar until light and fluffy, about 5 minutes.
04 -
Beat in the eggs, one at a time, until mixed. Add the almond extract, vanilla extract, and sour cream. Mix until combined.
05 -
Fold the dry flour mixture into the wet mixture until just combined, ensuring no dry streaks remain.
06 -
Spoon the batter into the prepared muffin tin, filling each cup about halfway full.
07 -
Bake for 14–15 minutes or until edges are lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and immediately invert the pan to release the tea cakes. Let cool for 10 minutes before adding icing.
08 -
Whisk the powdered sugar, 1 tablespoon water, and almond extract until smooth. Add additional water to thin if needed. Drizzle over the tea cakes and top with sliced almonds before serving.
# Notes:
01 -
Store tea cakes at room temperature for 1–2 days, or refrigerate for up to one week. They can also be frozen for up to three months. Add icing just before serving if making ahead.
02 -
To make mini tea cakes, use a 24-count mini muffin tin, fill halfway, and bake for about 10 minutes. Yield: 30–32 mini tea cakes.