Jul 27, 2016, Updated May 07, 2023
It’s so nice to go to farmer’s market these days. It’s full of such pretty looking fruits and veggies that I end up buying much more than than 2 of us can possibly consume. However not my fault when all the fruits look so pretty! Seriously I wait for this season all year, I am a fruit and veggie junkie so summers is like heaven to me as far as food is concerned. This weekend I got lot of plums and peaches and cherries from the market. Have you guys seen/tried Italian plums? I saw them for the very first time at the market this weekend and obviously bought some. They turned out pretty sweet! Also, I never miss the chance to buy cherries while they are in season, after all they are so delicious and cherry season is short lived so why not make the most of it. Right?
I have been wanting to make something with the cherry and almond combination forever. I really like the flavors together. Few weeks back I attempted something and it was a super flop show. I shared in on my instagram, so you guys can have a look if you like. That week was the worst, for 3 days constantly, whatever I made turned into a disaster. Really I felt like crying by the end of it. I even declared to my husband that I can neither cook nor bake. He just laughed, I think he’s so bored with my blog related rants that now he just laughs. :/ But anyhow those days are behind me now and finally things are back on track! Phew! So when folks at Nordic Ware sent me this pretty shortcake baskets pan, I knew I was going to make mini cherry almond cakes. I love how this pan is designed to hold fresh berries, sauces and whipped cream for a pretty presentation. I am a huge Noridc Ware fan, there pans are sturdy and so well built. I own their regular and mini Bundt Pans and absolutely love them. This year Nordic Ware is celebrating their 70th anniversary! Not only does Nordic Ware makes these super quality bakeware but their product line also includes cookware, grillware, kitchen gadgets and accessories. Visit their website to learn more.
These mini cherry almond cakes are the perfect little treats to enjoy this summer. The recipe comes together quickly and the individual portions makes it easier to serve them at any get together or parties. Method In a bowl whisk together flour, baking powder and salt. Set aside. Beat together sugar and butter till smooth and creamy using your stand or hand mixer. Then add egg, vanilla extract and almond extract and mix till well combined. Add in the flour mix, add it in 3 parts, alternating with milk.
Beat till milk and flour are well combined but remember to not over-beat. Your batter is now ready. Transfer batter to the pan. Remember to not fill the pan all the way till top. It should only be 2/3- 3/4 full. Bake at 350 F degrees for 18 minutes. Remove from oven and transfer on to a wire rack to cool completely. To make the frosting, place the bowl and the whisk attachment in the refrigerator for 15-20 minutes. Beat the heavy cream using the wire whisk attachment of your stand mixer or using your hand mixer till it forms peaks. Set aside. Beat cream cheese with sugar till smooth and creamy. Add almond extract and cherry pie filling and beat till well combined. Fold in the whipped cream into the cream cheese till well combined. Spoon the whipped cream cheese on top of the mini cherry almond cakes. Garnish with fresh cherries, sliced almonds and serve.
Disclaimer: I received free product from Nordic Ware. All opinions expressed are my own. Mini Cherry Almond Cakes
title: “Mini Cherry Almond Cakes " ShowToc: true date: “2024-09-15” author: “Jennifer Wright”
Jul 27, 2016, Updated May 07, 2023
It’s so nice to go to farmer’s market these days. It’s full of such pretty looking fruits and veggies that I end up buying much more than than 2 of us can possibly consume. However not my fault when all the fruits look so pretty! Seriously I wait for this season all year, I am a fruit and veggie junkie so summers is like heaven to me as far as food is concerned. This weekend I got lot of plums and peaches and cherries from the market. Have you guys seen/tried Italian plums? I saw them for the very first time at the market this weekend and obviously bought some. They turned out pretty sweet! Also, I never miss the chance to buy cherries while they are in season, after all they are so delicious and cherry season is short lived so why not make the most of it. Right?
I have been wanting to make something with the cherry and almond combination forever. I really like the flavors together. Few weeks back I attempted something and it was a super flop show. I shared in on my instagram, so you guys can have a look if you like. That week was the worst, for 3 days constantly, whatever I made turned into a disaster. Really I felt like crying by the end of it. I even declared to my husband that I can neither cook nor bake. He just laughed, I think he’s so bored with my blog related rants that now he just laughs. :/ But anyhow those days are behind me now and finally things are back on track! Phew! So when folks at Nordic Ware sent me this pretty shortcake baskets pan, I knew I was going to make mini cherry almond cakes. I love how this pan is designed to hold fresh berries, sauces and whipped cream for a pretty presentation. I am a huge Noridc Ware fan, there pans are sturdy and so well built. I own their regular and mini Bundt Pans and absolutely love them. This year Nordic Ware is celebrating their 70th anniversary! Not only does Nordic Ware makes these super quality bakeware but their product line also includes cookware, grillware, kitchen gadgets and accessories. Visit their website to learn more.
These mini cherry almond cakes are the perfect little treats to enjoy this summer. The recipe comes together quickly and the individual portions makes it easier to serve them at any get together or parties. Method In a bowl whisk together flour, baking powder and salt. Set aside. Beat together sugar and butter till smooth and creamy using your stand or hand mixer. Then add egg, vanilla extract and almond extract and mix till well combined. Add in the flour mix, add it in 3 parts, alternating with milk.
Beat till milk and flour are well combined but remember to not over-beat. Your batter is now ready. Transfer batter to the pan. Remember to not fill the pan all the way till top. It should only be 2/3- 3/4 full. Bake at 350 F degrees for 18 minutes. Remove from oven and transfer on to a wire rack to cool completely. To make the frosting, place the bowl and the whisk attachment in the refrigerator for 15-20 minutes. Beat the heavy cream using the wire whisk attachment of your stand mixer or using your hand mixer till it forms peaks. Set aside. Beat cream cheese with sugar till smooth and creamy. Add almond extract and cherry pie filling and beat till well combined. Fold in the whipped cream into the cream cheese till well combined. Spoon the whipped cream cheese on top of the mini cherry almond cakes. Garnish with fresh cherries, sliced almonds and serve.
Disclaimer: I received free product from Nordic Ware. All opinions expressed are my own. Mini Cherry Almond Cakes
