If you have a fondness for delicate, nutty flavors paired with tender crumb, then the Anytime Almond Tea Cakes Recipe is about to become your new favorite baked treat. These charming little tea cakes boast a perfect balance of almond aroma and buttery sweetness, making them the ideal companion for your afternoon tea or a lovely snack anytime. They’re easy to whip up in just 30 minutes, offering a moist, soft texture that’s kissed with a gentle golden crust. Whether you’re baking for a cozy gathering or simply indulging your own cravings, this recipe delivers comfort and elegance in every bite.
Ingredients You’ll Need
The magic behind these Anytime Almond Tea Cakes Recipe lies in its straightforward ingredients. Each component is carefully chosen to create a harmonious flavor profile and a wonderful texture that feels light yet satisfying. These ingredients are pantry staples, but together, they perform a little culinary miracle.
- Almond flour: Brings a rich, nutty flavor and moist texture essential for the cake’s signature taste.
- All-purpose flour: Provides structure and balance to the almond flour’s density.
- Baking powder: Helps the cakes rise beautifully, keeping them light and fluffy.
- Salt: Enhances the sweetness and almond flavor.
- Unsalted butter: Adds richness and a tender crumb when creamed with sugar.
- Granulated sugar: Sweetens and helps with the cake’s beautiful golden crust.
- Large eggs: Bind all the ingredients together, providing moisture and structure.
- Almond extract: Intensifies the almond flavor, making the cakes irresistible.
- Milk or almond milk: Adds moisture to ensure the cakes stay tender and soft.
- Powdered sugar (optional): For a delicate dusting that adds a pretty visual touch and a hint more sweetness.
How to Make Anytime Almond Tea Cakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease or line a 12-cup muffin tin to prevent sticking and ensure your cakes come out cleanly every time. This simple prep sets the foundation for perfectly shaped tea cakes.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together your almond flour, all-purpose flour, baking powder, and salt. This step ensures even distribution of the leavening agent and seasoning, which means consistent texture and flavor in every single cake.
Step 3: Cream the Butter and Sugar
Next, in a large bowl, cream the softened unsalted butter and granulated sugar until the mixture turns light and fluffy — about 2 to 3 minutes. This process incorporates air, giving your tea cakes that delightful airy crumb and melt-in-your-mouth softness.
Step 4: Add Eggs and Almond Extract
Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Then pour in the almond extract, which is the flavor superstar of the recipe, infusing the batter with that unmistakable nutty, fragrant essence.
Step 5: Alternate Mixing Dry Ingredients and Milk
Now you get to combine the two bowls. Add the dry ingredients alternately with the milk, starting and ending with the dry mixture. Mixing this way ensures your batter is smooth and not overworked, keeping the cakes tender and light.
Step 6: Fill the Muffin Cups
Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. This careful portioning helps the cakes bake uniformly and rise to the right height, producing those cute, just-right tea cake shapes.
Step 7: Bake Until Golden
Pop the tray into your preheated oven and bake for 18 to 20 minutes. You’ll know they’re done when they turn a beautiful golden color and a toothpick inserted into the center comes out clean. The wait is always worth it!
Step 8: Cool and Add the Final Touch
Let your tea cakes cool in the pan for five minutes to set, then transfer them to a wire rack to cool completely. Just before serving, dust with powdered sugar for an elegant finish that’s as lovely as it is tasty.
How to Serve Anytime Almond Tea Cakes Recipe
Garnishes
A simple dusting of powdered sugar offers a charming and classic look, but you can also sprinkle chopped toasted almonds on top for an extra crunch and a visually pleasing finish. Fresh berries on the side add color and a burst of freshness that balances the cake’s sweetness.
Side Dishes
These tea cakes love company! Pair them with a cup of your favorite hot tea, a dollop of clotted cream, or some whipped cream for a soothing afternoon treat. A bowl of fresh fruit salad or a berry compote also elevates your teatime experience here.
Creative Ways to Present
For a delightful twist, arrange your Anytime Almond Tea Cakes Recipe on a tiered cake stand at your next gathering. You can also serve them warm with a drizzle of honey or maple syrup for a cozy breakfast treat. Wrap a few in parchment paper tied with twine for charming, edible gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover tea cakes in an airtight container at room temperature for up to 2 days, making sure they stay moist and fresh. If you want to keep them a little longer, refrigeration can extend their life to about 5 days, just bring them to room temperature before serving for the best flavor.
Freezing
You can freeze these almond tea cakes easily! Wrap each cake tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. When you want to enjoy them, simply thaw overnight in the fridge or at room temperature.
Reheating
Warm your thawed or room temperature tea cakes in a microwave for 10 to 15 seconds or pop them into a preheated oven at 300°F (150°C) for about 5 minutes. This brings back that just-baked softness and cozy warmth that makes these treats so irresistible.
FAQs
Can I make these tea cakes gluten-free?
Yes! By using gluten-free all-purpose flour in place of regular flour, you can easily adapt this Anytime Almond Tea Cakes Recipe for gluten-free needs without sacrificing texture or taste.
Is almond extract necessary or can I substitute it?
Almond extract is key to achieving that strong almond flavor. However, if you don’t have any, vanilla extract works as a mild substitute though it will change the flavor profile slightly.
Can I use a different type of flour instead of all-purpose flour?
All-purpose flour provides the best structure, but you can experiment with whole wheat or oat flour for a different texture and taste. Just be mindful that the cakes might be denser.
What is the best way to measure almond flour?
Measure almond flour by spooning it lightly into your measuring cup and leveling it off with a knife. Avoid packing it down as that can make your tea cakes dense and dry.
Can I make these into larger cakes or a loaf?
Definitely! You can pour the batter into a greased loaf pan or larger cake molds. Adjust baking time accordingly, checking for doneness with a toothpick to keep your cakes moist and tender.
Final Thoughts
There is something so comforting and delightful about a batch of almond tea cakes fresh from the oven, and I’m thrilled to share this Anytime Almond Tea Cakes Recipe with you. Its simplicity, combined with rich flavor and delicate texture, makes it an absolute must-try for any baking lover. Once you make these, you’ll see why they’re called “anytime” cakes – perfect for every occasion and every craving. So, gather your ingredients, and let’s bake some joy together!
Print
Anytime Almond Tea Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 tea cakes 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Anytime Almond Tea Cakes are tender, moist, and bursting with almond flavor. Perfectly sized as individual tea cakes, they are easy to prepare and bake within 30 minutes, making a delightful treat for any occasion. The combination of almond flour and almond extract lends a rich, nutty taste paired with a lightly sweet crumb, ideal for pairing with tea or coffee.
Ingredients
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 well or lining the cups with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed throughout the flour mixture.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 2 to 3 minutes. This step is key for a tender crumb.
- Add Eggs and Extract: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then, mix in the almond extract to infuse a sweet almond aroma.
- Combine Ingredients: Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fill Muffin Cups: Evenly divide the batter into the prepared muffin tin cups, filling each about two-thirds full to allow space for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until the tea cakes are golden on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the tea cakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- You can substitute almond milk for regular milk to make these dairy-free.
- Using paper liners makes removal easier and cleanup faster.
- Ensure butter is softened, not melted, for proper creaming.
- Do not overmix the batter to keep the cakes light and tender.
- Store leftover tea cakes in an airtight container at room temperature for up to 3 days.
- For extra almond flavor, sprinkle sliced almonds on top before baking.
