Chef Rob’s Muffin Tin French Almond Cakes

Cuisine: French
Course: Desserts
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Prep Time 5 minutes
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Total Time 15 minutes
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12 small cakes


  • 2 Large eggs
  • 1/2 Cup sugar
  • 1/4 tsp salt
  • 1 Tbsp Prairie Farms sour cream
  • 3/4 stick Prairie Farms unsalted butter melted and cooled
  • 1 tsp almond extract
  • 2/3 Cup all-purpose flour
  • 1/2 tsp baking powder
  • Rainbow Sprinkles garnish
  • apricot jam garnish


  • Preheat oven to 400 degrees. Prep 12 hole non-stick muffin pan with butter.
  • In a large bowl, cream the eggs, sugar, salt and sour cream. Add cooled butter and almond extract and whisk completely. Stir in flour and baking powder with a spatula until just combined.
  • Spoon about a tablespoon into each mold (3/4 full). Bake about 9-10 minutes or until a toothpick comes out clean. Remove from pan, plate up and brush with apricot jam or melted butter and add sprinkles or powdered sugar.

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