Cranberry Tea Cakes
Cranberry Tea Cakes offer a moist, flavorful treat with tart cranberry and warm spices, perfect for holiday gatherings or afternoon tea with friends.
Ingredients
Instructions
- Line 24 muffin cups with paper liners.
- In a medium bowl, combine the butter and brown sugar; mix well.
- Beat in the eggs, cinnamon, and nutmeg.
- Blend in thoroughly.
- Stir in the salt, baking soda, and flour alternately with sour cream and cranberry sauce.
- Do not overmix.
- Fold in the chopped walnuts.
- Fill muffin cups 1/2 to 2/3 full.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes.
- Cool completely.
- Frost with Buttermilk Icing.
Tips & Substitutions
To enhance the flavor of your Cranberry Tea Cakes, consider using brown sugar with a hint of molasses. If you don’t have walnuts, pecans or almonds make great substitutes. For a lighter texture, you can replace half of the sour cream with Greek yogurt. Make sure not to overmix the batter; this will help keep your cakes tender. For a delightful twist, serve them with a drizzle of Buttermilk Icing.
Serving Suggestions
These Cranberry Tea Cakes are perfect for brunch or as an afternoon snack. Pair them with a cup of tea or coffee for a delightful experience. For a festive touch, serve alongside Aunt Liz's Beaumont Inn Corn Pudding for a lovely spread. They also make a great dessert option at holiday gatherings when topped with Buttermilk Icing.
Storage & Reheating
Store any leftover Cranberry Tea Cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, simply place them in a microwave for 10-15 seconds or warm them in an oven at 300°F (150°C) for about 5 minutes to restore their moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Tea Cakes contains roughly 225 calories, with 3g protein, 14g carbohydrates, and 18g fat. It is a good source of dietary fiber (11% of the Daily Value). It also contributes 3g 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 use fresh cranberries instead of jellied cranberry sauce?
Yes, you can use fresh cranberries, but you will need to cook them down with some sugar and water to create a sauce-like consistency. This will help mimic the sweetness and texture of jellied cranberry sauce, ensuring your tea cakes maintain their delicious flavor.
What can I substitute for the sour cream?
If you don’t have sour cream on hand, you can use plain yogurt or buttermilk as a substitute. Both will provide a similar tanginess and moisture to the batter, keeping your Cranberry Tea Cakes fluffy and delicious.
Can I freeze these tea cakes?
Absolutely! You can freeze the Cranberry Tea Cakes after baking. Allow them to cool completely, then wrap each cake tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. To enjoy, thaw at room temperature or reheat directly from the freezer.
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).