Thumbprint Almond Pound Cakes
Even though these cakes dont rise in the center, they got top scores from VT tasters. We turned the flaw into a feature and found that the indented tops were the perfect shape for a dollop of jam.
- SERVINGServings
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup almond flour
- 2 tsp. baking powder
- 1 cup sugar
- 1/2 cup (1 stick) vegan margarine
- 1 1/2 Tbs. egg replacer
- 1/2 cup plain soymilk
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/2 cup apricot or raspberry jam
Preparation
- Preheat oven to 375F. Coat 12 muffin tins with cooking spray or use cupcake liners.
- Combine flours and baking powder in large bowl. Set aside. Cream sugar and margarine with electric mixer until light and fluffy. Whisk together egg replacer and 1/4 cup warm water until frothy. Beat egg replacer mixture into sugar mixture, then beat in soymilk.
- Add flour mixture, and beat on low speed until combined. Increase speed, and beat 4 minutes, or until batter is smooth and pale. Stir in vanilla and almond extracts.
- Divide batter among prepared muffin tins. Bake 25 to 30 minutes, or until cakes brown around edges. Cool completely in tins, then unmold.
- Make an indentation in the center of each cake with your thumb, if necessary. Spoon about 2 tsp. jam into each indentation. Store in refrigerator if not serving immediately.
Nutrition Information
- Serving Size: Serves 12
- Calories: 215
- Carbohydrate Content: 29 g
- Fat Content: 11 g
- Fiber Content: 1 g
- Protein Content: 3 g
- Saturated Fat Content: 3 g
- Sodium Content: 187 mg
- Sugar Content: 18 g