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Almond Praline Cakes

 Almond Praline Cakes
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.
4 ServingsPrep: 20 min. Bake: 20 min.


  • 2 tablespoons butter
  • 1/3 cup packed brown sugar
  • 2 tablespoons 2% milk
  • 1/4 cup chopped almonds
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon McCormick® Pure 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


  • 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 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.
  • Bake at 350° for 20-25 minutes or until a toothpick comes out

2 of 2

Almond Praline Cakes (continued)

Directions (continued)

  • 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 cake equals 410 calories, 18 g fat (8 g saturated fat), 86 mg cholesterol, 282 mg sodium, 59 g carbohydrate, 2 g fiber, 6 g protein.