Bob'S Moma'S Tea Cakes
Delicious tea cakes with a tender crumb and subtle vanilla flavor, perfect for teatime or as a light snack, appealing to those who enjoy classic sweet treats.
Ingredients
Instructions
- Combine all ingredients together in a mixing bowl.
- Drop spoonfuls of the batter onto a greased cookie sheet.
- Bake in a preheated oven at 450°F for 8 to 10 minutes.
Tips & Substitutions
For a softer texture, consider using cake flour instead of all-purpose flour. You can substitute the Wesson oil with melted coconut oil for a different flavor. If you prefer a sweeter cake, add a bit more sugar or incorporate chocolate chips. Make sure to mix the batter gently to avoid overworking the flour, which can lead to tough tea cakes. This recipe is a simple yet delightful treat that pairs beautifully with Lemon Cranberry Loaves.
Serving Suggestions
Serve these delightful tea cakes with a cup of your favorite tea or coffee for an afternoon snack. They also make a wonderful addition to a dessert platter at gatherings. For an extra touch, dust them with powdered sugar or serve alongside fresh berries. They are a perfect complement to the flavors of Dulane Cake, adding variety to your dessert offerings.
Storage & Reheating
Once cooled, store leftover tea cakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze the cakes by placing them in a single layer on a baking sheet until solid, then transfer to a freezer bag. To reheat, place them in a 350°F oven for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Bob'S Moma'S Tea Cakes contains roughly 435 calories, with 6g protein, 65g carbohydrates, and 2g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these tea cakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately for better texture. The tea cakes should still turn out light and fluffy, perfect for enjoying with your favorite beverage.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will help bind the ingredients while adding a subtle sweetness. Keep in mind that the texture may be slightly different, but they will still be delicious.
How do I know when the tea cakes are done baking?
The tea cakes are done when they have puffed up slightly and are lightly golden around the edges. You can also insert a toothpick into the center; if it comes out clean or with a few crumbs, they are ready. Be careful not to overbake them, as they can become dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).