Almond Poppyseed Tea Cakes
I hit a grand slam with this spectacular dessert. I had a neighbor who told me he thought the Almond Poppyseed Tea Cakes “were to die for!” Another really good friend said they were one of her favorites and still another just raved over them and wanted more! These lovely Tea Cakes started with one of my favorite Sour Cream Pound Cake recipes. But I amped up the flavors with extra almond flavoring and also added sliced almonds and poppyseeds. I had planned to make an almond glaze for the top, but was so tired I settled for using canned vanilla frosting instead. These were one of my favorite Tea Cakes, but seriously, I loved ALL of the ones I baked last December! 🙂
While I baked these lovely Tea Cakes for the Christmas holiday season, they’re really great anytime of the year. If you have a party or gathering where you need to bring a dessert, no one will be able to stay out of these miniature Bundt cakes. Especially if you/they enjoy almond-flavored desserts.
I got the idea from an Almond Poppyseed Muffin recipe I made back in August. But I wanted it lighter and fluffier and more cake like so I used the idea (and some of the ingredients) from the muffin recipe and combined it with a cake recipe and voila! The outcome was outrageously good!
We made over 1,000 Tea Cakes for the holidays. Those included Red Velvet, Pina Colada, Apricot, Strawberry, Gingerbread, Pumpkin Cranberry, Cherry Cheesecake, Starbucks Copycat Lemon, Cranberry Orange, Pumpkin Toffee, Chocolate Chip Cheesecake and Chocolate Butter Pecan. Without a doubt the Tea Cakes were a big hit this year. We have had so many people tell us how much they enjoyed the flavors that came in their goody bag.
If you need a delicious dessert and want to try Tea Cakes, I can’t recommend the Almond Poppyseed Tea Cakes enough. I purchased the 20-tin miniature Bundt pans (needed for this recipe) from Jo-Ann’s Fabric and Crafts. Enjoy.
Almond Poppyseed Tea Cakes are to die for!
These outstanding Tea Cakes are filled with almond and poppyseed flavors.
These festive and beautiful Tea Cakes are wonderful to take to holiday or Christmas parties.
These outstanding cakes will have you salivating from the first bite.
Here’s what I did.
I used these ingredients for the Tea Cakes.
Place salted butter, sugar and eggs in a large mixing bowl.
Cream ingredients with an electric mixer until smooth.
Add cake flour.
Mix again with an electric mixer until ingredients are smooth.
Add poppyseeds, vanilla and almond extracts.
Combine baking soda with sour cream.
Stir ingredients to combine.
Add sour cream mixture to poppyseeds and extracts.
Mix again with an electric mixer until combined.
Add sliced almonds.
Stir in almonds with a spoon until all the ingredients are thoroughly mixed.
Grease and flour two 20-tin miniature Bundt pans. Add batter and fill each tin two-thirds full.
Bake at 350 degrees for 20 minutes or until a toothpick inserted in center comes out clean. If baking two racks of miniature Bundt pans at a time, rotate the Bundt pans on oven shelf racks after 10 minutes of cooking time to ensure even baking.
Once the Tea Cakes have cooled completely, remove to wire racks.
I used this ingredient, plus candied cherries for the icing.
Remove lid and foil liner from canned frosting. Microwave about 15-20 seconds in microwave. Drizzle icing over top of individual Tea Cakes. Place a candied cherry in the centers of each Tea Cake. Or, you can put the icing into a zip lock bag without the bottom. Snip off a corner and pipe frosting over top of individual Tea Cakes.
Almond Poppyseed Tea Cakes really are outrageously good. 🙂
The Tea cakes are filled with almond flavoring and are so yummy you won’t be able to stay out of them!
This was a recipe I added at the end of my holiday baking because I had a lot of leftover ingredients. I’m so glad I did because it turned out to be a favorite!
Almond Poppyseed Tea Cakes will rock your world. Seriously.
Here’s the recipe.
ALMOND POPPYSEED TEA CAKES
(My own concoction)
Almond Poppyseed Tea Cakes
- 2 20-tin miniature Bundt pans
- 1 large mixing bowl
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 heavy metal spoon
- 1 nut chopper if nuts are not previously diced
- 4 wire cooling racks
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 8 oz. salted butter softened (1 stick)
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1 1/2 tsp. almond extract
- 3 cups cake flour
- 1/4 tsp. baking soda
- 1/4 cup poppyseeds
- 1 cup almonds sliced or diced
- 1 can vanilla frosting
- 40 candied cherries
- Cream butter with an electric mixer; add sugar and eggs, and mix well.
- Mix in cake flour thoroughly.
- Add poppyseeds, vanilla and almond extracts to batter.
- Mix baking soda and sour cream together, then add to batter and mix thoroughly.
- Finally stir in almonds.
- Pour into two greased and floured 20-tin miniature Bundt pans filling each tin about two-thirds full.
- Bake at 350° for 20 minutes or until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
- Remove lid and foil liner from canned frosting.
- Microwave 15-20 seconds until softened.
- Drizzle icing over top of individual Tea Cakes.
- Place a candied cherry in the center of each Tea Cake.
© Can’t Stay Out of the Kitchen
Every bite is sensational.
If you enjoy almond desserts, this one is fantastic.
While this dessert is amazing for the holidays, it’s also versatile enough to bake throughout the year. Everyone will love it!
Be warned: Almond Poppyseed Tea Cakes are addictive. You’ll want more than one!