Almond Poppy Seed Tea Cakes

Short description
These Almond Poppy Seed Tea Cakes are delicate, flavorful little treats, perfect for any occasion. With a light and fluffy texture, infused with almond and vanilla extracts, and topped with a sweet almond icing, these tea cakes are a delightful way to enjoy a cup of tea. The crispy exterior and soft center make each bite a treat, and the simple almond icing brings it all together.

Why You’ll Love This Recipe

These Almond Poppy Seed Tea Cakes are the perfect blend of subtle almond flavor, slight crunch from the poppy seeds, and a soft, airy texture. The almond icing adds just the right amount of sweetness to complement the delicate cakes. They’re quick to make, and their charming appearance, with the little bumps in the center, make them a special treat to serve at tea parties, gatherings, or as a simple snack. They’re also perfect for gifting!

Ingredients

To Prepare the Pan

• 2 tablespoons (28g) unsalted butter, melted
• 1 tablespoon (12g) granulated sugar

For the Cakes

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 tablespoon poppy seeds
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 6 tablespoons (85g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) sour cream or plain yogurt, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon almond extract

For the Almond Icing

• 1 cup (120g) confectioners’ sugar
• 1–2 tablespoons lemon juice or milk
• 1/4 teaspoon almond extract
• Optional: sliced almonds for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Pan

1. Preheat the oven to 350°F (177°C).
2. In a small bowl, whisk the melted butter and 1 tablespoon of granulated sugar together.
3. Using a pastry brush, brush this mixture into each cup of a 12-count muffin pan to create a crisp, golden exterior for the tea cakes.

Step 2: Make the Cakes

1. In a medium bowl, whisk together the flour, poppy seeds, salt, baking powder, and baking soda. Set aside.
2. In a large bowl, using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
3. Add the eggs, sour cream, vanilla extract, and almond extract, and beat on medium-high speed until combined. The mixture may appear curdled, but that’s okay.
4. Scrape down the sides of the bowl again, then reduce the mixer speed to low and gradually mix in the dry ingredients until just combined. Be careful not to overmix. The batter will be thick.
5. Spoon the batter evenly into each prepared muffin cup, filling them about halfway.

Step 3: Bake

1. Bake for 14-15 minutes, or until the edges of the cakes are lightly browned, and a toothpick inserted into the center comes out clean. The tea cakes may have small bumps in the center—this is perfectly normal and adds to their charm.
2. Remove the pan from the oven and immediately invert it onto a cooling rack to release the cakes. Let them cool upside down for at least 10 minutes before icing.

Step 4: Make the Icing

1. In a small bowl, whisk the confectioners’ sugar, 1 tablespoon of lemon juice or milk, and almond extract until smooth.
2. If needed, add another tablespoon of lemon juice or milk to achieve a thin, drizzly consistency.
3. Drizzle the icing over the cooled tea cakes, letting it gently run down the sides.

Step 5: Serve

1. Optionally, garnish the iced tea cakes with sliced almonds for an extra touch of elegance.
2. Serve the cakes and enjoy with a warm cup of tea or coffee!

Servings and Timing

This recipe makes 12 tea cakes and takes about 30-40 minutes to prepare and bake, with an additional 10 minutes for cooling and icing.

Variations

• Fruit Add-ins: You can stir in small chunks of fresh fruit like raspberries or apples into the batter for a fruity twist.
• Chocolate Version: Add a handful of mini chocolate chips to the batter for a chocolatey addition.
• Citrus Icing: Replace the almond extract in the icing with orange or lemon extract for a different citrus flavor.

Storage/Reheating

• Storage: Store the leftover tea cakes in an airtight container at room temperature for 1-2 days.
• Refrigeration: If stored in the refrigerator, these cakes will stay fresh for up to a week.
• Freezing: These tea cakes freeze well. Wrap them individually and store them in a freezer-safe container for up to 1 month. Thaw at room temperature before serving.

FAQs

Can I use non-dairy alternatives?

Yes, you can use plant-based butter, sour cream, and milk in place of the dairy ingredients to make these tea cakes dairy-free.

Can I make these tea cakes without poppy seeds?

Yes, if you don’t have poppy seeds or prefer not to use them, you can omit them. The cakes will still be delicious with a slight almond flavor from the extracts.

Can I use a regular cake pan instead of a muffin tin?

Yes, you can use a regular cake pan, but you may need to adjust the baking time. A 9-inch round cake pan may require about 25-30 minutes of baking.

Can I make the icing in advance?

Yes, you can make the icing ahead of time and store it in the refrigerator. Bring it to room temperature before drizzling over the cakes.

What if the icing is too thin or too thick?

If the icing is too thin, add a little more powdered sugar. If it’s too thick, add a few drops more of lemon juice or milk to reach the desired consistency.

Conclusion

These Almond Poppy Seed Tea Cakes are the perfect treat to brighten up any afternoon. With a delightful combination of almond and vanilla flavors, a soft and airy texture, and a sweet, glossy almond icing, they’re sure to become a favorite in your dessert rotation. Whether for a special occasion or just a cozy treat, these tea cakes will always hit the spot!

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