Almond Poppyseed Tea Cakes

🧂 Ingredients

• 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
• 1 can vanilla frosting
• 40 candied cherries

Instructions

• 1 Cream butter with an electric mixer; add sugar and eggs, and mix well.
• 2 Mix in cake flour thoroughly.
• 3 Add poppyseeds, vanilla and almond extracts to batter.
• 4 Mix baking soda and sour cream together, then add to batter and mix thoroughly.
• 5 Finally stir in almonds.
• 6 Pour into two greased and floured 20-tin miniature Bundt pans filling each tin
  about two-thirds full.
• 7 Bake at 350° for 20 minutes or until a toothpick inserted in center comes out
  clean.
• 8 Cool completely before adding icing.
• 9 Remove lid and foil liner from canned frosting.
• 10 Microwave 15-20 seconds until softened.
• 11 Drizzle icing over top of individual Tea Cakes.
• 12 Place a candied cherry in the center of each Tea Cake.

Nutrition Info