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Almond Praline Cakes Recipe

Almond Praline Cakes Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:4 servings

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

  • 1. 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.
  • 2. In a small bowl, cream butter and sugar until light and fluffy. 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.
  • 3. 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.

Nutritional Facts

1 each: 410 calories, 18g fat (8g saturated fat), 86mg cholesterol, 282mg sodium, 59g carbohydrate (44g sugars, 2g fiber), 6g protein

Reviews for Almond Praline Cakes

Sort By :
MY REVIEW
dvierzen
Reviewed Dec. 6, 2013

"Delicious! My fiance raved about this. I didn't have ramekins, so put it in a small round pan. It overflowed a little and wasn't as pretty as the picture, but it tasted wonderful. I loved that it's a small cake, not as many leftovers! Next time I will try it with pecans."

MY REVIEW
denisemicheleandrews
Reviewed Feb. 1, 2013

"To make it more like german chocolate cake, I used pecans instead of almonds and sprinkled some coconut over the pecans before putting the batter over it. PERFECT! I almost put whipped topping on it before eating it but changed my mind. SO glad I did. It didn't need anything extra. Thank you for the recipe for a wonderful dessert for two!"

MY REVIEW
denisemicheleandrews
Reviewed Feb. 1, 2013

"This was a GREAT recipe! I wanted to make my husband german chocolate cake (and me!) but he is really trying to cut down on sweets. Since I was cooking our early Valentine's meal, I wanted to make a special sweet but on a smaller scale. This was PERFECT!!!"

MY REVIEW
maryvandorin
Reviewed Apr. 19, 2012

"This is excellent. I used pecans instead of almonds, it was wonderful. I put a little cool whip on it."

MY REVIEW
bytgee
Reviewed Jul. 28, 2011

"Very good and moist cake! Next time, I would make extra caramel sauce to drizzle over the cake for presentation."

MY REVIEW
SandyG64
Reviewed Jan. 27, 2011

"These are easy and if you spray the cups and take out after 5 minutes they fall out of cups. Very easy and nice quick dessert."

MY REVIEW
bameiboo
Reviewed May. 6, 2010

"The idea of this was a bit better than the result. The problem was the praline toppping stuck to the ramikins. I had to scrap it out and pile it on top of the cakes. The taste was good and I liked the portion, not a huge cake I'll be tempted to eat. I will make other versions with fruit and different flavors."

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