SOUR CREAM TEA CAKES
This is so soft. And the icing? Well, it's delicious too. These were well received in the Test Kitchen. I can see more of these in my future!
Provided by Marsha Gardner
Categories Cookies
Time 10m
Number Of Ingredients 15
Steps:
- 1. In a medium bowl combine cake flour, baking powder and salt and set aside. Using an electric mixer cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in sour cream and vanilla until combined. Gradually add in flour mixture combined. Chill dough for at least one hour in refrigerator. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Roll 3 tablespoons of dough into a ball. Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart. Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.
- 2. ALTERNATIVE: Roll out dough to a 1/4 to 3/8 inch thickness. Cut out shapes, and bake on an parchment lined cookie sheet for 8 minutes.
- 3. FROSTING: Using an electric mixer combine butter and gradually add in confectioners sugar. When all sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food color if desired.
SOUR CREAM PECAN TEA RING
I don't remember where I got this recipe- I just know that I have had and used it for a long time. I probably got it from a reader of the recipe column 45 years ago so....many recipes so many boxes--Ei yei yei!
Provided by Pat Duran
Categories Fruit Desserts
Time 50m
Number Of Ingredients 13
Steps:
- 1. Combine melted butter, sour cream, sugar and salt. Dissolve yeast in warm water. Add sour cream mixture, egg and 3 cups of flour; beat until smooth. Add more flour to make a stiff dough. On a floured board knead 8 to 10 minutes. Place in a greased bowl; turn to grease all around. Cover; let rise until doubled. Punch down dough. Cover; let rest 15 minutes. Roll into two 9x16 -inch rectangles. Brush with melted butter. --- Combine pecans, brown sugar and cinnamon. Sprinkle on top of dough (if desired raisins can be sprinkled on now). Roll up each rectangle starting with the 16-inch side Form into a circle on a greased baking sheet. Seal seams. Cut slits 2/3 through rings at 1 1/2 intervals, turn sections on sides. Cover; let rise until doubled, about 1 hour. Bake at 375^ about 25 minutes or until golden brown. Makes 2 rings. Remove from oven and cool. --- Note: I have used walnuts or almonds instead of pecans. I have added coconut, sometimes peanut butter and honey, orange peel and raisins, etc.... --- Frost with powdered sugar icing.
MAMIE'S TEACAKES
Provided by Trisha Yearwood
Time 42m
Yield 36 teacakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Grease two large (14-by-16-inch) cookie sheets with shortening.
- Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.
LEMONY TURMERIC TEA CAKE
This cake, which is adapted from "Nothing Fancy: Unfussy Food for Having People Over," is so good and so simple to put together, you might come to call it "house cake," which is, of course, cake to keep in your house at all times. Just slicing into it makes a bad day better, the baked equivalent of burning sage or palo santo to clear the energy. It travels well, and can truly be brought anywhere for any occasion, but most of the time it won't make it out of your kitchen.
Provided by Alison Roman
Categories snack, cakes, dessert
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan (see Tip) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily lift the cake out after baking.
- Whisk the flour, baking powder, salt and turmeric in a large bowl.
- Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds (save the other half for another use).
- Add 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons lemon juice until well blended.
- Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.
- Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.) Serve with whipped cream, if desired.
TEA CAKES
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Provided by Toni Tipton-Martin
Categories Juneteenth Dessert snack Cookies Spice Bake Nutmeg Peanut Free Tree Nut Free
Yield Makes about 2 dozen tea cakes
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
- Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
- Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.
RASPBERRY SOUR CREAM TEA CAKE
This is such a great cake even though it uses a packet cake mix to make it up. I have made it several times and it is always popular. The recipe came from the website Taste.com.au.
Provided by Ninna
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200degC or 180degC if fan forced (400degF or 350degF). Grease a deep 20cm (8") cake tin and line base with baking paper.
- Place cake mix (don't use the cinnamon topping sachet that comes in tea cake mix in Australia), eggs, butter and sour cream in a large bowl and mix on low speed until ingredients are moistened, then increase speed to medium and beat for 2 minutes.
- Stir through choc bits (I sometimes leave these out and it is still great) and pour into prepared tin and sprinkle evenly with frozen raspberries, pressing them gently into cake mixture.
- Bake 1 hour or until cake is cooked when tested with a skewer. Cool in tin for 10 minutes, then turn out onto wire cake rack.
- Sprinkle with icing sugar to serve.
Nutrition Facts : Calories 160.7, Fat 11.6, SaturatedFat 6.8, Cholesterol 73.7, Sodium 69, Carbohydrate 12.3, Fiber 0.9, Sugar 10.8, Protein 2.6
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
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