These Old Fashioned Southern Tea Cakes are a nostalgic treat, embodying the simple yet exquisite flavors cherished for generations. Soft, buttery, and lightly spiced with nutmeg, these tea cakes are perfect for gatherings or a cozy afternoon snack. With a tender crumb and delicate sweetness, they’re a timeless Southern dessert that’s easy to make and impossible to resist.
Why You’ll Love These Southern Tea Cakes:
Soft and Buttery Texture: With a combination of creamed butter and sugar, these tea cakes have a tender crumb and a melt-in-your-mouth consistency.
Classic Flavor: The touch of vanilla and hint of nutmeg brings a warm, aromatic flavor reminiscent of traditional Southern baking.
Simple Ingredients: Made with pantry staples, these tea cakes are easy to whip up with ingredients you likely already have on hand.
Perfect for Any Occasion: Whether for afternoon tea, a holiday treat, or just a sweet snack, these tea cakes are versatile and beloved by all ages.
Key Ingredients:
Plain Flour: Using plain (all-purpose) flour keeps the texture soft and light, ideal for tea cakes.
Butter: Use unsalted butter and make sure it’s softened to room temperature. This helps achieve the right creamy consistency when beating with sugar.
Granulated Sugar: Granulated sugar provides the perfect level of sweetness. You can reduce the sugar slightly for a less sweet version if desired.
Nutmeg: The powdered nutmeg adds a subtle warmth that’s characteristic of traditional tea cakes. Freshly grated nutmeg offers even more flavor if you have it on hand.
Vanilla Extract: Pure vanilla extract gives these tea cakes an aromatic depth. Opt for pure over imitation for the best flavor.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Prepare for Baking
Preheat the Oven: Set your oven to 350°F (175°C). This is the perfect temperature for baking tea cakes to a light golden brown.
Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent sticking and for easy cleanup.
Step 2: Cream the Butter and Sugar
Combine Butter and Sugar: In a large mixing bowl, cream together 1 cup of softened butter and 1¾ cups of granulated sugar using an electric mixer on medium speed until light and fluffy. This step incorporates air, giving the tea cakes their soft texture.
Step 3: Add Eggs and Vanilla
Incorporate the Eggs: Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
Add Vanilla Extract: Stir in 1 teaspoon of vanilla extract for a warm, aromatic flavor.
Step 4: Mix Dry Ingredients
Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of plain flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/4 teaspoon of powdered nutmeg.
Step 5: Combine Mixtures
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter and sugar mixture, stirring until well combined. The dough will be stiff, which is ideal for a tea cake texture.
Step 6: Chill the Dough
Chill the Dough: Shape the dough into a ball, wrap it in plastic wrap, and chill for at least an hour. Chilling helps with handling and enhances the flavor.
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Step 7: Shape and Bake
Shape the Dough: Remove the dough from the refrigerator. Roll into 1-inch balls, placing them about 2 inches apart on the prepared baking sheet.
Flatten the Dough: Gently flatten each ball with the bottom of a glass or a cookie stamp to form a round disk.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are a light golden brown.
Step 8: Cool
Cool on Baking Sheet: Let the tea cakes cool on the baking sheet for a few minutes to set.
Cool Completely: Transfer to a wire rack to cool completely, preventing any sogginess.
Serving Suggestions:
Old-fashioned Southern Tea Cakes are perfect for a variety of settings and pair wonderfully with several accompaniments:
Afternoon Tea: Serve these tea cakes with a warm cup of tea or coffee for a classic afternoon treat.
Holiday Platter: Include them on a dessert platter with other cookies and treats for a festive holiday presentation.
Sprinkle with Powdered Sugar: Dust a little powdered sugar over the tea cakes for an elegant, sweet touch.
Serve with Lemon Curd or Jam: A side of lemon curd, strawberry jam, or clotted cream adds a delicious contrast to the buttery flavor.
Ice Cream Sandwiches: For a fun twist, sandwich a scoop of vanilla ice cream between two tea cakes for a delightful treat.
Storage Tips:
These tea cakes are easy to store and can be made ahead of time for a convenient snack or dessert.
Room Temperature: Store tea cakes in an airtight container at room temperature for up to 5 days.
Refrigeration: For longer storage, keep the tea cakes in the refrigerator, where they will stay fresh for up to 10 days.
Freezing: You can freeze tea cakes for up to 3 months. Place them in an airtight container or freezer bag with wax paper between layers. Thaw at room temperature before serving.
Recipe Variations:
Lemon Zest: Add 1-2 teaspoons of lemon zest to the batter for a refreshing citrus twist.
Spiced Tea Cakes: Increase the nutmeg to 1/2 teaspoon and add a pinch of cinnamon for a warm, spiced flavor.
Almond Extract: Replace the vanilla with almond extract for a different, nutty undertone.
Glazed Tea Cakes: Drizzle a simple icing made with powdered sugar and a splash of milk over the cooled tea cakes for a sweet finish.
Buttermilk Tea Cakes: Substitute 1/4 cup of buttermilk for one of the eggs to add a slight tang and extra tenderness.
Conclusion:
These Old-Fashioned Southern Tea Cakes are a delightful treat that brings back the nostalgia of classic Southern baking. With their soft, buttery texture and light, fragrant hint of nutmeg, they’re sure to be a crowd-pleaser. Perfectly sweetened and easy to make, these tea cakes are a wonderful addition to any dessert table or afternoon tea.
Try this recipe for a taste of Southern tradition, and enjoy the comforting flavors of these timeless tea cakes!
Old Fashioned Southern Tea Cakes
Ingredients
- 3 cups plain flour
- 1 cup butter softened
- 1¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon powdered nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, cream together 1 cup of softened butter and 1¾ cups of granulated sugar until light and fluffy using an electric mixer on medium speed.
- Beat in the eggs one at a time, then add 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 3 cups of plain flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon powdered nutmeg.
- Gradually add the dry ingredients to the butter mixture, stirring until a stiff dough forms.
- Shape the dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
- Roll chilled dough into 1-inch balls and place 2 inches apart on the baking sheet. Flatten each ball with the bottom of a glass or cookie stamp. Bake for 10-12 minutes until edges are golden brown.
- Let the tea cakes cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.