Ma Ma Causey'S Old Fashioned Dropped Tea Cakes
Delightful old-fashioned dropped tea cakes feature a tender, buttery texture with a hint of vanilla, perfect for teatime or a sweet snack enjoyed by all ages.
Ingredients
Instructions
- Cream sugar and butter; add eggs.
- Beat until well mixed.
- Add flour, one cup at a time.
- Mix well.
- Add milk and vanilla.
- Beat until smooth.
- Drop by tablespoonfuls onto a well-greased cookie sheet.
- Bake at 350°F for 10 to 11 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with cream cheese. If self-rising flour isn't available, use all-purpose flour with 1 teaspoon of baking powder and 1/2 teaspoon of salt for each cup. Ensure your butter is softened for easier creaming. You can also add a pinch of nutmeg or cinnamon for extra warmth, reminiscent of recipes like Cinnamon-Laced Sour Cream Pound Cake.
Serving Suggestions
These tea cakes are delightful on their own but can be enhanced with a light dusting of powdered sugar or a simple glaze. Pair them with a cup of tea or coffee for a cozy afternoon treat. They also make a great addition to dessert tables alongside other sweet treats such as Waffle Whoopie Pies or Hidden Apple Coffee Cake.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 300°F for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Ma Ma Causey'S Old Fashioned Dropped Tea Cakes contains roughly 121 calories, with 3g protein, 22g carbohydrates, and 1g fat.
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 regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. For each cup of all-purpose flour, add 1 teaspoon of baking powder and 1/2 teaspoon of salt to achieve a similar rise in your tea cakes.
What can I do if my dough is too sticky?
If your dough is too sticky to drop by tablespoonfuls, you can add a little more flour, about a tablespoon at a time, until it reaches a manageable consistency. Make sure to mix gently to avoid overworking the dough.
Can I add flavors or mix-ins to the tea cakes?
Absolutely! You can add chocolate chips, dried fruit, or nuts to the batter for additional flavor and texture. Just fold them in gently after mixing the wet and dry ingredients, keeping in mind that this may alter baking time slightly.
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).