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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.
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    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

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

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Reviews

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Average Rating:
  • dvierzen
    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.

  • denisemicheleandrews
    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!

  • denisemicheleandrews
    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!!!

  • maryvandorin
    Apr 19, 2012

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

  • bytgee
    Jul 28, 2011

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

  • SandyG64
    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.

  • Magpie_17
    Oct 9, 2010

    No comment left

  • bameiboo
    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.

  • Guitarman17
    Nov 16, 2009

    No comment left