Description
Delight in these Anytime Almond Tea Cakes, featuring a tender crumb made with almond flour and a subtle almond extract flavor. Perfect for teatime or a sweet snack, these moist and fluffy cakes come together quickly and bake to a golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/4 cup milk (or almond milk)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing it or lining it with muffin liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until evenly combined. This ensures proper distribution of the leavening agent and salt.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Extract: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then mix in the almond extract for that signature almond flavor.
- Combine Ingredients: Alternately add the dry flour mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to leave room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar just before serving for an elegant touch.
Notes
- If you prefer a dairy-free version, use almond milk and a dairy-free butter substitute.
- Do not overmix the batter as it can make the cakes tough.
- Ensure the butter is softened for easier creaming with sugar.
- You can add a handful of sliced almonds on top before baking for extra crunch.
- These cakes can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, use gluten-free all-purpose flour in place of regular all-purpose flour.
