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.
Ingredients
2 tablespoons (28g) unsalted butter, melted (for preparing pan)
1 tablespoon (12g) granulated sugar (for preparing pan)
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
1 cup (120g) confectioners’ sugar (for icing)
1–2 tablespoons lemon juice or milk (for icing)
1/4 teaspoon almond extract (for icing)
Optional: sliced almonds for garnish
Instructions
- Preheat the oven to 350°F (177°C). In a small bowl, whisk the melted butter and 1 tablespoon of granulated sugar together. 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.
- In a medium bowl, whisk together the flour, poppy seeds, salt, baking powder, and baking soda. Set aside.
- 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.
- 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.
- 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.
- Spoon the batter evenly into each prepared muffin cup, filling them about halfway.
- 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.
- 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.
- In a small bowl, whisk the confectioners’ sugar, 1 tablespoon of lemon juice or milk, and almond extract until smooth. If needed, add another tablespoon of lemon juice or milk to achieve a thin, drizzly consistency.
- Drizzle the icing over the cooled tea cakes, letting it gently run down the sides.
- Optionally, garnish the iced tea cakes with sliced almonds for an extra touch of elegance. Serve the cakes and enjoy with a warm cup of tea or coffee!
Notes
- For a fruity twist, stir in small chunks of fresh fruit like raspberries or apples into the batter.
- For a chocolatey addition, add a handful of mini chocolate chips to the batter.
- Replace the almond extract in the icing with orange or lemon extract for a citrusy flavor.
- If the icing is too thin, add a little more powdered sugar. If it’s too thick, add a few drops of lemon juice or milk to achieve the desired consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tea cake
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
