Tender, nutty, and incredibly inviting, Anytime Almond Tea Cakes are the kind of little treat you crave at any hour. Whether you’re pairing these golden beauties with your afternoon tea, packing them into a picnic basket, or sharing a batch with your favorite people, their delicate crumb and bright almond flavor offer pure comfort. These tea cakes are delightfully simple to make but feel truly special — a bite-sized taste of celebration you’ll want on repeat all year round.
Ingredients You’ll Need
Every component in these Anytime Almond Tea Cakes brings something wonderful to the table. The short list is pantry-friendly, but don’t be fooled — each ingredient has a part in creating the cakes’ irresistible texture and nutty aroma.
- Unsalted Butter (1/2 cup, softened): Gives the tea cakes richness and creates a melt-in-your-mouth crumb.
- Granulated Sugar (1/2 cup): Adds sweetness and helps the tops caramelize to a gentle golden.
- Eggs (2 large, room temperature): Bind everything together and add lightness to the cakes.
- Pure Almond Extract (1 teaspoon): The secret to that unmistakable almond flavor — go for pure extract for the best result!
- Pure Vanilla Extract (1/2 teaspoon): Rounds out the flavor, letting the almond really shine without tasting too one-note.
- All-Purpose Flour (1 cup): The reliable backbone that keeps the cakes sturdy but still tender.
- Almond Flour (1/2 cup): Boosts the almond flavor and keeps the crumb soft and moist.
- Baking Powder (1 teaspoon): Lifts the batter for perfectly domed, fluffy tea cakes.
- Salt (1/4 teaspoon): Just a pinch to balance the flavors — don’t skip it!
- Milk (2 tablespoons): A splash to ensure the batter is just loose enough for lightness.
- Sliced Almonds (1/4 cup): Sprinkle on top for a little crunch and beautiful presentation.
- Powdered Sugar (optional, for dusting): A sweet snowfall that makes the cakes look bakery-worthy.
How to Make Anytime Almond Tea Cakes
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Either line a 12-cup muffin tin with paper liners or give the cups a gentle greasing. This ensures your tea cakes pop out easily and keep their lovely shape.
Step 2: Cream Together the Butter and Sugar
In a large bowl, beat together your softened butter and granulated sugar until the mixture is light, fluffy, and pale. This not only evenly disperses the sugar but also helps trap air for a softer cake — don’t rush this step!
Step 3: Add Eggs and Extracts
Crack in the eggs one at a time, mixing well after each, then add your almond and vanilla extracts. The batter will start to look creamy and smell subtly fragrant at this stage. Take a moment to savor that irresistible almond aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, almond flour, baking powder, and salt. This prevents clumps and ensures your leavening gets evenly distributed for a perfect rise.
Step 5: Bring Wet and Dry Together
Gradually add the dry mixture to the wet ingredients, stirring gently and stopping the second it’s combined. Over-mixing can lead to tough cakes — we want these to stay pillow-soft! Add the milk at the end and give everything a quick fold to loosen the batter if needed.
Step 6: Fill and Top
Spoon the batter evenly into your prepared muffin cups, filling each about two-thirds full. Scatter sliced almonds over the tops for a toasty, crunchy finish that truly makes these Anytime Almond Tea Cakes irresistible.
Step 7: Bake to Golden Perfection
Bake the cakes for 18 to 20 minutes, or until a toothpick slides out clean and the tops are lightly golden. Let them cool in the pan for about 5 minutes, then move them to a wire rack to finish cooling. If you love a delicate, snowy finish, dust them with powdered sugar once they’re cool.
How to Serve Anytime Almond Tea Cakes
Garnishes
A light shower of powdered sugar is classic, adding both a pretty contrast and a touch of sweetness. For a little extra flourish, you can dip the cooled cakes in a simple glaze of powdered sugar and milk, or finish with a few extra toasted sliced almonds on top for that bakery-style charm.
Side Dishes
These tea cakes are perfect alongside a cup of English breakfast or jasmine tea, but they’re equally delicious with a smooth coffee or a glass of cold milk. If you’re setting up a teatime spread, try pairing them with fresh seasonal berries or a bowl of lightly sweetened whipped cream for pure decadence.
Creative Ways to Present
For a memorable afternoon treat, stack the Anytime Almond Tea Cakes on a pretty tiered cake stand — they look adorable in little cupcake wrappers or mini parchment squares. If you’re gifting, tuck them into a decorative tin lined with tissue, or wrap each tea cake in parchment and tie with twine for a touch of homemade elegance.
Make Ahead and Storage
Storing Leftovers
Store your cooled tea cakes in an airtight container at room temperature for up to three days. They hold onto their moisture really well, so you’ll have a delicious treat waiting for snack attacks or surprise guests.
Freezing
If you want to save some for later, just pop the cooled cakes into a freezer-safe bag or container. They freeze beautifully for up to two months. Whenever the almond craving strikes, just thaw them at room temperature and they’re ready to enjoy.
Reheating
To bring back that fresh-baked warmth, zap individual cakes in the microwave for about 10-15 seconds or place them in a low oven (about 300°F) for 5 minutes. A gentle reheat revives their tender crumb and makes them taste just-baked all over again.
FAQs
Can I make Anytime Almond Tea Cakes gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The almond flour already helps keep the crumb tender, so you’ll hardly notice the difference.
Do I have to use almond extract?
Almond extract is what puts the “almond” in these tea cakes, but you can adjust the amount to taste. For a subtle touch, reduce a bit; for a stronger flavor, feel free to add another 1/4 teaspoon. Vanilla extract alone will give a simple, buttery cake if almond isn’t for you.
Why are my tea cakes dense?
Dense tea cakes might be the result of overmixing or using cold eggs and butter. Remember to mix just until everything is combined and always use room-temperature eggs and softened butter for the fluffiest crumb.
Can I make these as mini tea cakes or in a loaf pan?
Definitely! For mini muffin tins, reduce the baking time to 10-12 minutes and keep an eye on them. If you use a loaf pan, extend the baking time — check for doneness starting at 28-30 minutes, testing with a toothpick as usual.
Can I add other flavors or fruits?
It’s easy to make these tea cakes your own! Try folding in a handful of fresh raspberries, blueberries, or a sprinkle of lemon zest for extra brightness. Just keep additions light to preserve the perfect cake texture.
Final Thoughts
I hope you’re as excited as I am to bake up a batch of Anytime Almond Tea Cakes. They truly are one of those recipes that feel like a warm hug on the busiest days, and I promise, a plateful never lasts long! Give them a try and savor every nutty, buttery bite — I can’t wait to hear how you enjoy yours.
Print
Anytime Almond Tea Cakes Recipe
- Total Time: 30 minutes
- Yield: 12 tea cakes 1x
- Diet: Vegetarian
Description
These Anytime Almond Tea Cakes are a delightful treat that pairs perfectly with a cup of tea or coffee. With a tender crumb and a subtle almond flavor, these mini cakes are easy to make and perfect for any time of day.
Ingredients
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/4 cup sliced almonds
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the almond and vanilla extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the milk to loosen the batter if needed.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the tops with sliced almonds.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Cool and Serve: Let the tea cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- These tea cakes pair perfectly with a cup of tea or coffee.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tea cake
- Calories: 150
- Sugar: 9g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
