Warm, nutty almond flavours pair with sweet-tart cherries in these delightful little tea cakes, that are sure to please everyone at your next spring gathering. If you’re looking for a sweet treat that’s easy to prepare, (and even easier to eat), look no further than these tasty, petite cakes!

Cherry Almond Tea Cakes
Makes about 16 tea cakes

Ingredients:
2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, extra cold and grated
1 cup fresh cherries, stemmed, pitted, and halved (enough to fill one cup)
4 oz chilled almond paste, finely chopped
1/2 cup whole milk
1/2 cup whole Greek yogurt
2 eggs
1 teaspoon almond extract
1/4 cup sliced almonds (optional, for topping)
Coarse sugar such as pearl sugar or sugar in the raw (optional, for topping) 

Directions: 

1. Preheat the oven to 425°F. 

2. Measure and mix all of the dry Ingredients together (flour, sugars, baking powder, baking soda, and salt) in a large bowl. In a food processor, pulse the dry ingredients a couple of times to mix the dry components.

3. Grate very cold butter with a coarse grater. Add the grated butter to the flour mixture in the food processor and pulse a few times until a coarse crumb results.

4. Transfer the butter-flour mix to a large mixing bowl. Add the cherries and chopped almond paste to the dry mixture, and gently fold until evenly distributed. 

5. In a medium bowl, whisk the wet ingredients (milk, Greek yogurt, egg, and almond extract) until well combined. 

6. Add the liquid mixture all at once to the dry ingredients. Mix using a folding motion with a large spatula until a thick batter is created. 

7. Evenly distribute the batter into a greased mini scone, bundtlette, or cakelet pan. If using a scone pan, brush tops with the remaining egg (whisked) and top with the sliced almonds and coarse sugar before baking. Bake for 13-15 minutes or until the edges begin to turn a golden brown, and a knife inserted in the center comes out cleanly. 

8. Remove the tea cakes from the oven and let them sit for a few minutes before removing them from the pan. Enjoy with tea or coffee while still slightly warm. Notes: Tea cakes may be stored for 1-2 days (though best when fresh), or wrapped in an airtight container in the freezer for 2-3 months. If desired, the batter may be prepared and stored in the refrigerator overnight, and freshly baked in the morning.