Almond Praline Cakes Recipe

Nutrition Facts

  • One serving:
  • 1 cake
  • Calories:
  • 410
  • Fat:
  • 18 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 86 mg
  • Sodium:
  • 282 mg
  • Carbohydrate:
  • 59 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g


Casserole Carrot Cake

I learned to make this yummy cake in a microwave cooking class more than 15 years ago. I keep cans of cream... View this recipe »



Cake Instructions

The directions for making cakes often instruct you to alternate adding the dry ingredients with the liquid. How... Read more »


Chopped Nuts

When a recipe calls for "1 cup nuts, chopped," what does this mean? Should I measure a cup of nuts first and then... Read more »

Almond Praline Cakes

Cooking for 2

Cute and chocolaty, these mini cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra Doss relates from Smithville, Missouri.

SERVINGS: 4

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 20 min.

Ingredients:

  • 2 tablespoons butter
  • 1/3 cup packed brown sugar
  • 2 tablespoons 2% milk
  • 1/4 cup chopped almonds
  • BATTER:
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup 2% milk

Directions:

In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside.
    In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds.
    Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature. Yield: 4 servings.


Read All Comments

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.