You know those foods that take you back to a specific memory? This Almond Tea Cake is just that for me. I can remember exactly when and where I ate this for the first time.
I was 10. I was in Sunday School at church. I can even remember the exact classroom we were in. Our teacher wasn’t there that particular day, so our class joined the class just older than us. The teacher, Sue, had this dish sitting on the table and when our lesson was over, she cut it up and shared the little cake with us. She was kind enough to share the recipe and I have made it numerous times since. In fact, we served it at our wedding reception with the refreshments alongside a fruity, slush drink and some Hershey Kisses.
This recipe is simple. It’s basic. You can’t mess it up. It comes together quickly and is sure to please. Brady took some to work one day in his lunch which was put in the fridge. He discovered that it tastes even better when it is cold. So that is how we serve it now.
It is only five, simple ingredients, and can be made into a number of different containers. My favorites are the original pie dish, mini muffin tins, and mini loaves.
Whenever you have a hankering for something sweet, but don’t want to go to a lot of work, give this a try.
Almond Tea Cake
Ingredients
- 1/2 c. butter melted
- 3/4 c. sugar
- 2 eggs
- 1 tsp. almond extract
- 3/4 c. flour
Instructions
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Mix melted butter and sugar until combined.
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Stir in eggs and almond extract.
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Add flour and stir until batter is smooth.
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Spread into a greased 9" pie dish.
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Bake at 350 degrees for 30 minutes. Refrigerate if desired.
Recipe Notes
To make in mini muffin tins, place 1 Tablespoon of batter into each tin. This will make 24. Bake for 18-20 minutes.
To make into mini loaves, place 1/2 c. of batter into each loaf to make 3, or 3/4 c. batter in each to make 2. Bake for 28-30 minutes.