Almond Poppy Seed Tea Cakes

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. Mix the melted butter with 1 tablespoon of sugar, then brush it into each cup of a 12-cup muffin pan.
3. Whisk the flour, poppy seeds, salt, baking powder and baking soda together and set aside.
4. Beat the softened butter and 1/2 cup sugar on high speed for about 2 minutes until smooth and creamy. Add the eggs, sour cream, vanilla and almond extract and beat on medium-high until combined; scrape the bowl as needed.
5. On low speed, mix in the dry ingredients until just combined. Do not overmix; the batter will be thick.
6. Spoon the batter evenly into the prepared cups, about halfway full.
7. Bake for 14–15 minutes, until the edges are lightly browned and a toothpick in the centre comes out clean.
8. Remove from the oven and immediately turn the pan upside down to release the cakes. Let them cool bottom side up for at least 10 minutes.
9. Whisk the icing sugar, 1 tablespoon lemon juice or milk and the almond extract until smooth, adding another tablespoon of liquid if too thick.
10. Drizzle the icing over the cooled cakes, garnish with sliced almonds if you like, and serve.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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