I’ve been making this old-fashioned tea cake recipe for years, and it’s always a hit with my family. The recipe comes from my grandmother, who learned it from her mother. It’s a traditional Southern dessert that’s perfect for any occasion, whether it’s a special gathering or just a Tuesday afternoon. The cake is moist and flavorful, with a hint of spice and a crumbly texture that’s just irresistible.
I love that it’s made with simple ingredients like butter, sugar, eggs, and flour – nothing too fancy or exotic here! But don’t let its simplicity fool you – this cake is full of depth and character. When I take it out of the oven, the aroma that fills the kitchen is like a warm hug on a cold day. My kids can’t get enough of it, and I have to admit that I’m right there with them.
It’s one of those recipes that never gets old (pun intended!) Whether we’re celebrating a birthday or just need a pick-me-up on a tough day, this tea cake is always there for us. And the best part? It’s incredibly easy to make!
Just mix together your ingredients, pour them into a pan, and bake until golden brown. That’s it! No fuss, no muss – just deliciousness in every bite. I’ve experimented with all sorts of variations over the years (add some nuts?
try different spices?) , but the classic recipe remains my favorite. There’s something about the combination of buttery goodness and subtle sweetness that just makes me happy. And let’s not forget the health benefits – this cake may be indulgent, but it’s also made with wholesome ingredients like real butter and pure cane sugar.
It may not be the healthiest treat out there, but at least we know what we’re getting! So if you’re looking for a tried-and-true recipe that’ll never let you down, look no further than this old-fashioned tea cake.
Old Fashion Tea Cakes
4.6 from 1348 votes
These old fashioned tea cakes are a classic Southern treat with a tender, buttery crumb and a subtle vanilla flavor. They are simple to make with basic pantry ingredients and are perfect for enjoying with a cup of tea or coffee.
2Line a baking sheet with parchment paper to prevent sticking.
3In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4Add the egg, buttermilk, and vanilla extract, then beat until well combined.
5In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
6Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
7The dough should be slightly sticky but hold together when pressed.
8Turn the dough out onto a lightly floured surface and gently knead it a few times until smooth.
9Roll the dough to a 1/4-inch thickness, dusting with additional flour as needed to prevent sticking.
10Use a 2-3 inch round cookie cutter to cut out tea cakes, re-rolling the scraps as necessary.
11Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
12Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
13Remove from the oven and let the tea cakes cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
For a softer tea cake, do not overbake. Store in an airtight container at room temperature for up to 5 days.
Watch Video Of How Old Fashion Tea Cakes Works
This old-fashioned tea cake recipe has been a staple in my household for years, and it’s perfect for any occasion – whether you’re celebrating a special event or just need a comforting treat on a tough day. The best part?
It’s ridiculously easy to make! Simply mix together your ingredients, pour them into a pan, and bake until golden brown.
That’s it! No fuss, no muss – just deliciousness in every bite.
❓ Frequently Asked Questions About Old Fashion Tea Cakes
Q: What type of flour should I use?
A: For this recipe, I recommend using all-purpose flour. You can also experiment with whole wheat flour for a nuttier flavor or bread flour for a chewier texture.
Q: Can I substitute the butter with oil?
A: While you can use oil instead of butter, keep in mind that it will affect the flavor and texture of the cake. If you choose to substitute, use vegetable oil or coconut oil for added richness.
Q: How long does the cake stay fresh?
A: This cake will keep for up to 3 days at room temperature or 5 days in an airtight container in the fridge. You can also freeze it for up to 2 months – simply thaw at room temperature when you’re ready to enjoy.
Q: Can I make individual servings?
A: Absolutely! Simply pour the batter into muffin tins or ramekins and bake until golden brown. This way, everyone gets their own mini tea cake.
Q: Is this recipe suitable for vegans?
A: Unfortunately not – this recipe uses eggs and dairy products as main ingredients.
Q: Can I make this cake gluten-free?
A: Yes! To make this recipe gluten-free, replace the all-purpose flour with a gluten-free blend and use xanthan gum as an emulsifier if needed.
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