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Almond Poppyseed Tea Cakes | Can't Stay Out of the Kitchen | these amazing #TeaCakes are irresistible & mouthwatering. They include both #almond flavoring & #almonds along with #poppyseeds to give flavor & texture to the #cake. These are fantastic for #holiday or #Christmas parties, but delightful enough to make all year long. Prepare to drool over every bite! #dessert #HolidayDessert #AlmondPoppyseedTeaCakes

Almond Poppyseed Tea Cakes

Teresa Ambra
Almond Poppyseed Tea Cakes are outrageously good! These delicious Tea Cakes include almond and vanilla flavorings along with sliced almonds and poppyseeds. They are absolutely mouthwatering and irresistible for holiday or special occasion desserts. But be prepared: this dessert is addictive. You're going to want more than one!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 40
Calories 192 kcal

Equipment

  • 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

Ingredients
  

TEA CAKES:

  • 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

ICING:

  • 1 can vanilla frosting
  • 40 candied cherries

Instructions
 

  • 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.

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.

Notes

NOTE: Rotate miniature Bundt pans on oven shelf racks half-way through baking time if baking more than one miniature Bundt pa rack at a time.
 
NOTE: You can also spoon the icing into a zip lock bag, without the "stand and fill" bottom. Snip off a corner and pipe frosting over top of individual Tea Cakes.
 
NOTE: I purchased the 20-tin miniature Bundt pans at Jo-Ann Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 192kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 43mgSodium: 58mgPotassium: 60mgFiber: 1gSugar: 17gVitamin A: 218IUVitamin C: 0.1mgCalcium: 32mgIron: 0.4mg
Keyword almond poppyseed tea cakes, almonds, cake, dessert, holiday dessert, poppyseeds, tea cakes
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