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Blackberry Almond Mini Cakes

DSC_4671 (2)

Prep Time: 10 Minutes

Cook Time: 20 minutes

Total Time: 30 Minutes

Yield: 4 servings

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DSC_4671 (2)

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)

Directions

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

Blackberry Almond Mini Cakes

DSC_4671 (2)

Prep Time: 10 Minutes

Cook Time: 20 minutes

Total Time: 30 Minutes

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)

Directions

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

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