Tea Time Almond Tea Cake

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Almond Tea Cake

Almonds and toffee bits combine to give this moist tea cake a winning touch.

INGREDIENTS

Tea Cake:

¾ Cup Sugar

½ Cup Softened Butter

2 Eggs

1 Teaspoon Almond Extract

1 Teaspoon Vanilla Extract

1 ½ Cups Unbleached Flour

¾ Cup Sour Cream

¾ Teaspoon Baking Powder

¾ Teaspoon Baking Soda

1/8 Teaspoon Salt

Streusel:

¼ Cup Toasted Sliced Almonds

¼ Cup Toffee Bits

Glaze:

¼ Cup Powdered Sugar

¼ Teaspoon Almond Extract

2 Teaspoons Milk

Preheat your oven to 350° F. Grease and flour a 9 inch round cake pan and set aside. In a large size bowl combine sugar, butter, eggs, almond extract and vanilla. Beat at a medium speed, scraping the bowl often, until creamy. Add all of the remaining tea cake ingredients. Mix well. Pour half of the batter into the prepared pan. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over the batter. Pour the remaining batter over the streusel filling. Sprinkle with the remaining almonds and toffee bits. Bake for 30 minutes until done. Remove from your oven. Cool for 10 minutes in the pan. Remove from the pan and cool completely on a wire rack. Stir together all of the glaze ingredients in a small size bowl. Drizzle over the cooled tea cake. Serves 8

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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