Old Fashioned Southern Tea Cakes
User Reviews
4.9
Old Fashioned Southern Tea Cakes
Description
Old Fashioned Southern Tea Cakes combine butter, sugar, eggs, buttermilk, and flour with baking soda and vanilla to create a soft, rich dough. The dough is chilled thoroughly to prevent spreading and then rolled out about ¼ inch thick. Cutting into rounds and baking at a relatively high temperature produces a golden edge and a tender center with a slightly crisp exterior. The buttermilk and baking soda contribute to a balanced rise and a gentle crumb structure.
These tea cakes are traditionally served alongside tea or coffee, fitting nicely into simple dessert or snack occasions. Their subtly sweet flavor and soft texture make them versatile for pairing with jams or honey.
Ensuring the dough remains cold while rolling helps maintain its shape during baking. Storing the dough chilled between rolling batches and refrigerating extra dough will keep it manageable. After baking, the tea cakes keep well stored at room temperature for up to a week.
Ingredients
- 1 cup butter softened (2 sticks)
- 2 cups sugar
- 3 egg room temperature
- 2 tablespoons buttermilk
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- sugar additional, for sprinkling
Instructions
- Using a hand or stand mixer, cream the butter until soft and pale yellow in color.
- Gradually add the sugar to the butter, beating well.
- Next, add the eggs one at a time, beating well after each addition.
- Add the buttermilk and beat well again.
- In a medium bowl, combine the flour and soda.
- Turn the mixer down to the slowest speed and gradually add the flour and soda mixture into the creamed mixture.
- Add in the vanilla.
- Shape the dough into a round or rectangle, cover with plastic wrap, and chill several hours or overnight.
- Preheat oven to 400 degrees. Lightly grease two cookie sheets.
- If you chill your dough overnight, remove it from the fridge about 15 minutes before rolling.
- Working with 1/4 to 1/3 of the dough at a time, roll dough to 1/4” thickness on a lightly floured surface.
- Cut the dough into rounds using a large biscuit cutter or a drinking glass dipped into flour. Gather the scraps together, re-roll, and cut until all dough is used.
- Place the rounds 1 inch apart on lightly greased cookie sheets.
- Sprinkle lightly with additional sugar.
- Bake for 7-9 minutes or until the edges are very lightly browned.
- Remove the cookie sheets from the oven and allow tea cakes to cool for several minutes before transferring to wire racks to cool completely.
Notes
- Roll the dough to at least ¼ inch thickness to preserve a soft, cake-like interior texture.
- Keep the dough cold while rolling and cutting to prevent excessive spreading when baked.
- Store leftover tea cakes in a covered container at room temperature for 7 to 8 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 189kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 104mg | 4% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 215IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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