Imagine a dessert so irresistible that it combines the sweet tartness of cherries, the delicate nuttiness of almonds, and the perfect miniature size that makes you feel both indulgent and guilt-free. These Cherry Almond Mini Layer Cakes are not just a dessert; they're a tiny culinary adventure that promises to transform your ordinary afternoon into a gourmet experience. With their delicate layers, rich almond flavor, and luscious cherry filling, these mini cakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 mini cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 2 large eggs
- 1 tsp almond extract
- 1/2 cup cherry pie filling
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup mini muffin tin or line with paper liners to ensure easy removal of the mini cakes.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the almond extract, ensuring it is fully incorporated into the batter.
- In a separate bowl, sift together the all-purpose flour and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Carefully spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full to allow room for rising.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean and the tops are golden brown.
- Remove from the oven and let the mini cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, carefully slice each mini cake horizontally to create two layers.
- Spoon a small amount of cherry pie filling between the layers, gently pressing the top layer down.
- Dust the tops of the mini cakes with powdered sugar using a fine mesh sieve for an elegant finish.
- Serve immediately or store in an airtight container at room temperature for up to 2 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined to keep your cakes light and tender.
- Use a Cookie Scoop: For uniform mini cakes, use a cookie scoop to distribute batter evenly in the muffin tin.
- Check for Doneness: A toothpick should come out clean, and cakes should be golden brown, but not dark.
- Cooling is Crucial: Allow cakes to cool completely before slicing and filling to prevent crumbling.
- Get Creative with Filling: While cherry pie filling is delicious, you can experiment with other preserves or fresh fruit compotes.
- Make Ahead: These mini cakes can be prepared a day in advance and stored in an airtight container, making them perfect for parties and gatherings.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 55mg
