Afternoon tea is one of those pleasant, daily rituals for tea drinkers; akin to coffee lovers, having your morning coffee. It’s a part of your day, and should you skip it…Well, your day just doesn’t feel right. Most of all, YOU don’t feel right.
On a cold, rainy, and blustery day (like today, in Minnesota) you look forward to putting a kettle of water on the stove, setting a tea tray and choosing the perfect tea. Next, you turn your attention to…Food. Begging the question: what will you be enjoying with your tea? This lovely, almond tea cake is the perfect confection to enjoy with a pot of Earl Grey Tea. This *almond tea cake-by any other name, is scrumptious. Enjoy!
Almond Tea Cake
1/2 cup (8 tablespoons), melted butter
1/4 cup light, sour cream
1 1/2 cups sugar, plus 1 1/2 teaspoons for sprinkling
1 1 /2 cups sifted, all-purpose four
1 pinch of salt
1 teaspoon, almond extract
1/3 cup sliced, almonds
Preheat oven to 350 degrees. Butter a 10-inch pie plate, and set aside.
In a large bowl combine: melted butter, light sour cream and 1 1/2 cups of sugar. With a whisk, beat together until combined. Add eggs, one at a time, whisking until batter is well incorporated and smooth.
In a small bow add: flour and salt. Whisk dry ingredients together, and pour into the batter. Add almond extract. Continue whisking until batter is smooth and well incorporated.
The batter will be very thick (that’s normal). Spoon batter into the pie plate. Sprinkle almonds over the batter, and top with sprinkling sugar over the almonds.
Bake for 35 minutes, or until cake is golden brown. Remove from oven and cool for 45 minutes to one hour. Serve with a generous dollop of whipped cream on the side.
*Recipe has been adapted from Sarah Jample’s-Almond Coffee Cake, that appeared on Food52.com