Blackberry Almond Mini Cakes Recipe

Name: Blackberry Almond Mini Cakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: ½ C. all-purpose flour; 6 Tbsp. granulated sugar; ½ tsp. Clabber Girl® Baking Powder; 1/8 tsp. Clabber Girl® Baking Soda; Pinch of salt; 1 whole egg; ¼ C. buttermilk; 3 Tbsp. butter, melted; 1 tsp. Spice Islands® Pure Vanilla Extract; 4 tsp. brown sugar; 4 tsp. sliced almonds; 6 oz. fresh blackberries (if using frozen, thaw and drain well); whipped cream (optional)

Prep Time: 10 Minutes

Cook Time: 20 minutes

Total Time: 30 Minutes

Yield: 4 servings

Rating:

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½ C. all-purpose flour
6 Tbsp. granulated sugar
½ tsp. Clabber Girl® Baking Powder
1/8 tsp. Clabber Girl® Baking Soda
Pinch of salt
1 whole egg
¼ C. buttermilk
3 Tbsp. butter, melted
1 tsp. Spice Islands® Pure Vanilla Extract
4 tsp. brown sugar
4 tsp. sliced almonds
6 oz. fresh blackberries (if using frozen, thaw and drain well)
whipped cream (optional)

Directions

Preheat oven to 350°F
Spray 4 ramekins with Baker’s Joy® No Stick Spray; place on a baking sheet and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
In a small bowl, whisk together the egg, buttermilk, melted butter, and vanilla until well blended.
Pour wet mixture into dry mixture and gently blend with a spatula until combined.
Sprinkle 1 tsp. brown sugar and 1 tsp. almonds in the bottom of each ramekin.
Divide berries among ramekins (about 8 each).
Evenly divide the batter into the ramekins.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool then run a knife around the edges of the cake and invert onto serving plates.
Garnish with whipped cream if desired.