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Anytime Almond Tea Cakes

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These Almond Tea Cakes are delicate, buttery, light and tender treats, perfect for tea parties, afternoon snacks, or anytime you’re craving a sweet bite. Simple to make in a muffin tin for now or make ahead for later.

Side view of glazed almond tea cakes, topped with sliced almonds, on a white scalloped plate with tea.

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Looking for a delicious and easy-to-make treat that’s fuss free and simple to make? One that’s perfect for tea time or breakfast? Look no further than these delightful almond tea cakes! With their nutty flavor and fluffy, tender texture, they’re sure to become a new favorite!

These tasty mini cakes require only a few simple ingredients – flour, sugar, eggs, sour cream, baking powder, salt, almond and vanilla extracts, and a bit of butter. Simple to make in a standard-size muffin tin. Or, make them even tinier in a mini muffin tin. Directions are in the recipe card below.

And with just the right amount of sweetness and a hint of almond flavor, they are a great option for anyone looking to indulge their sweet tooth without going overboard.

So whether you’re hosting a fancy tea party or just looking for a quick and easy breakfast or snack, these almond tea cakes are the perfect choice. Give them a try today and enjoy the delicious taste and texture of these wonderful little cakes in minutes.

Side view of Almond Tea Cakes on a white plate in service for teatime with tea sandwiches.
China Pattern: Royal Albert Old Country Roses

What to Love About Almond Tea Cakes

  • Effortless and fuss free
  • Ready in minutes with about 10 minutes or prep and 15 minutes of baking
  • Simple to make in a muffin tin

Anytime Cakes

If you’ve ever searched for cakes on 31Daily, you likely have encountered “Anytime” cakes. These recipes are easy to make snack time cakes that are simple and fuss free. Essentially, snack cakes that can be dressed up or down. All are simple and delicious.

Some of our most popular Anytime cakes are:

Fanciers vs Tea Cakes

These almond tea cakes may seem very similar to a “Financier” (originally called “visitandine“). Financier is a traditional French tea cake made with almond meal and, typically, brown butter. They can be plain or with added ingredients like fruit, nuts, and spices.

While the ingredients are similar, there are key distinctions between British and French tea cakes in both ingredients and flavors.

For example, British tea cakes tend to be less sweet and more lightly spiced than French tea cakes, which often feature rich, buttery flavors and elaborate decorations. Additionally, British tea cakes are often served with a spread of butter or jam, whereas French tea cakes are typically enjoyed on their own or with a cup of coffee.

Increasingly, tea cakes are becoming defined as any cake that is served with tea.

Top view of unbaked almond tea cakes in a silver muffin tin

Ingredients You’ll Need For Almond Tea Cakes

Measurements are in the recipe card below.

  • All-purpose flour
  • Almond meal or almond flour: I make my own almond meal using a coffee grinder.
  • Leavening: baking powder, baking soda, and salt
  • Butter, softened to room temperature
  • Granulated sugar
  • Flavoring: almond extract and vanilla extract
  • Large eggs
  • Sour cream

You will also need confectioners’ sugar (powdered sugar), water, and almond extract for the optional almond glaze. I like to top with a few sliced almonds too.

Top view of just baked almond tea cakes in a muffin tin

How to Make Almond Tea Cakes

Step-by-step instructions are in the recipe card below but here is a quick overview:

  1. Preheat the oven to 350°F and butter a standard 12-cup muffin tin.
  2. Whisk dry ingredients together and set aside.
  3. Cream butter and sugar together until light. The beat in the eggs and add the extracts and sour cream.
  4. Fold in the dry ingredients.
  5. Spoon batter into prepared muffin tin.
  6. Bake 14 to 15 minutes and ice if desired.

Tips For Making Almond Tea Cakes

  • Fill the muffin cup about halfway. A large cookie scoop (affiliate link) works perfectly.
  • Most important tip: be careful to not overbake these little tea cakes.
  • Once baked, immediately remove from the muffin tin to cool.
Top view of Almond Tea Cakes on a white plate with tea

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Side view of glazed almond tea cakes, topped with sliced almonds, on a white scalloped plate with tea.

Anytime Almond Tea Cakes

Almond Tea Cakes are delicate, buttery, light and tender treats, perfect for tea, snacks, or sweet cravings. An easy muffin tin recipe!
4.9 from 11 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 servings


  • 3/4 cup all-purpose flour
  • 1/4 cup blanched, sliced almonds ground finely (or almond flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons butter, softened plus more for buttering the muffin cups
  • 3/4 cup granulated sugar
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream

Almond Icing

  • 1 cup powdered sugar
  • 1-2 tablespoons water
  • 1/4 teaspoon almond extract
  • sliced almonds for topping


  • Preheat the oven to 350°F and butter a standard 12-cup muffin tin.
  • Whisk the flour, ground almonds (or almond flour), baking powder, salt, and baking soda together; set aside.
  • In a large bowl with a hand mixer or in the bowl of a stand mixer, cream together the butter and granulated sugar until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until mixed, then add the almond and vanilla extracts along with the sour cream.
  • Fold in the flour mixture until just combined with no dry flour streaks.
  • Spoon batter into prepared muffin tin. Fill each about halfway full.
  • Bake 14 to 15 minutes or until the edges are lightly browned and a toothpick inserted in the middle comes out clean. Remove from the oven and immediately invert the pan to release the tea cakes. Let cool about 10 minutes before icing.

Make the Almond Icing

  • Whisk powdered sugar, 1 tablespoon water (you can also use lemon juice or milk if desired), and the almond extract until smooth. Add additional water if needed to thin. Drizzle over tea cakes before serving and top with sliced almonds.



How to Store Almond Tea Cakes

Cover and store tea cakes at room temperature for 1 to 2 days or chill for up to 1 week. They can also be frozen for for up to 3 months. Add the icing just before serving if making ahead.

How to Make Mini  Tea Cakes

Instead of a standard-size 12-cup muffin tin, you can make this recipe in a 24-count mini muffin tin as well. Coat the cups with butter, fill each halfway and bake for about 10 minutes. You should get about 30 to 32 mini tea cakes.l


Calories: 167kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 199mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 236IU | Vitamin C: 0.04mg | Calcium: 30mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Snack
Cuisine: American, British
Keyword: almond tea cakes, tea cakes recipe


  1. 5 stars
    Thank you so much – I’ve been looking for this recipe forever! I used to get them in a little bakery in San Diego before they closed.
    Do you think it would be possible to substitute the sour cream with Greek yogurt?
    Can’t wait to try these.

    1. Hi Marilyn! You are welcome! Hope they taste the same as your bakery— and yes, you can definitely substitute Greek yogurt for the sour cream. Thank you for trying them!

  2. 5 stars
    These tea cakes look absolutely delicious! I am going to make them, as I have everything I need already. I do have a question, if I plan on eating them within a few days, is it okay to ice them all at once? Or should I hold off? Also, if I am to wait until right before serving, can I make the icing ahead and just keep it stored (in the refrigerator perhaps?) Or should I make it fresh each time before having one? Thank you!

    1. Hi Kelli! I’m so happy you’re going to make these– they are really fun and delicious too. As far as storing, they keep well for 1-2 days at room temperature. You can also refrigerate them, but they freeze well too, which keeps them a little fresher. I don’t recommend make the icing ahead though as the consistency isn’t ideal. That being said, I have iced the teacakes ahead and stored overnight in the refrigerator, and it worked just fine.

  3. 5 stars
    I made this for a tea party and WOW! What a hit. These are so easy, packed full of flavor and looks beautiful on display as well. I will definitely be making more of these! Thank you for a great recipe!!!

    1. Hi Michelle, thank you for your kind words! I’m thrilled you and your guests enjoyed the teacakes — I love them too! I’m so glad they worked well. Thank you for trying them and letting us be a small part of your tea party 💕!

  4. Hello Stephanie,
    Thank you for the article. It was very helpful. It gave me an idea to try the fillable tea packets I have, a gift from a friend sometime ago. I believe they are from Uwajimaya. I think you may know the store. I am from Washington also. They are paper packets you can fill with your own tea leaves. I will fill them ready for refills. I also borrow 2 more electric kettles. I am happy to share what I learned from this event.

    1. Hi Grace,
      Yes I do know that store well! It’s one of my favorites and close to home, so I’m there often. I’m so glad the link was helpful. The paper packets for tea leaves are so helpful and something I keep stored for those occasions as well. I will LOVE to hear how your tea event progresses and I know everyone will love hearing about your experience!

      Here are a couple of tips I always use when making tea for a crowd:

      • It’s important to never use urns that have previously been used for coffee. They retain some of the oils and create an off flavor for tea. If the urns have been used for coffee, scrub with water and baking soda which helps remove any coffee odors.
      • If possible use filtered water for the best tea flavor!

  5. Dear Stephanie,
    The almond tea cakes looks delicious!
    Thank you for all on your wonderful tips and information on how to host a tea party. I am planning an afternoon tea baby shower for my daughter. I am following your recommendations for decorations and food for the party. Do you have any suggestions on how to keep the different types of tea hot and ready to pour for 25 guests while they are having their scones and sandwiches? Thank you for all your help.

    1. Hi Grace! Thank you so much for your kind words. I’m actually working on upcoming posts for both bridal and baby showers so my mind is full of fun ideas for both.

      You are so wise to think about how to keep tea hot for as many guests as you are having. When I’m serving a larger group, I rely heavily on electric urns to keep the water hot. But there are some other things to consider as well. Here is an article that goes into depth on serving tea for larger gatherings. I think you will find it very helpful!

      I would love to hear how your tea party progresses. I know it will be beautiful and meaningful!

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