Makes about 9 dozen.
These tea cakes can be made in a mini muffin pan or mini bundt pan for a fluted effect. Bake them as is (plain) or add snipped dried fruit or caraway seeds.
1 1/2 cups butter, at room temperature
One 8-ounce package cream cheese, at room temperature
3 cups sugar
6 large eggs
3 cups flour
1/4 teaspoon salt
1 tablespoon vanilla bean paste
1 1/2 teaspoons almond extract
Preheat the oven to 350 degrees F. Coat pans with no-stick baking spray.
In the bowl of a stand mixer (or with a hand mixer), beat the butter and cream cheese for about 2 minutes, until creamy. Gradually add the sugar, beating well for 5 to 7 minutes, until smooth. Add the eggs, one at a time, beating until each is incorporated.
Combine the flour and salt in a bowl. Gradually add to the butter mixture, beating at low speed until just combined. Stir in the vanilla and almond extract. Spoon batter into (1 3/4-inch) mini muffin or mini bundt cups, filling three-quarters full.
Bake for 16 to 18 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans; let cool completely on wire racks. Repeat with remaining batter.