Russian Tea Cake
Russian Tea Cake combines a buttery, crumbly crust with a sweet cherry filling, topped with powdered sugar, perfect for a comforting dessert or special occasion treat.
Ingredients
Instructions
- Mix together the flour, sugar, melted butter or margarine, salt, cream of tartar, and baking soda.
- Add eggs, milk, and vanilla. Mix well and divide the dough into two equal parts.
- Press one half of the dough into a 9 x 13-inch baking pan.
- Spread cherry pie filling evenly over the dough in the pan.
- Press the remaining half of the dough onto a piece of wax paper the size of the pan, then invert it onto the cherry filling in the pan.
- Bake at 350°F (175°C) for about 30 minutes, until browned. While hot, sprinkle with powdered sugar.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have cream of tartar, you can substitute it with lemon juice or vinegar in equal amounts. Ensure your butter or margarine is cooled slightly before mixing to avoid cooking the eggs. For a twist, add nuts or chocolate chips to the dough for added texture, similar to Chocolate Almond Tea Bread.
Serving Suggestions
Serve the Russian Tea Cake warm, dusted with powdered sugar for a delightful presentation. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. For a light dessert, consider serving it alongside Virginia's Congealed Lime Salad for a refreshing contrast. This cake also goes well with whipped cream or vanilla ice cream.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Tea Cake contains roughly 196 calories, with 2g protein, 29g carbohydrates, and 2g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1029mg per serving (45% of the Daily Value).
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 a different fruit filling instead of cherry?
Absolutely! You can substitute the cherry pie filling with any fruit filling you prefer, such as blueberry, apple, or peach. Each will provide a unique flavor profile to the cake. Just ensure that the filling is thick enough to maintain the cake's structure during baking.
What can I use instead of butter or margarine?
If you're looking for a dairy-free option, you can use coconut oil or a vegan butter substitute. These alternatives will still give you a moist cake. Additionally, for a lower-fat option, unsweetened applesauce can be used, though it may alter the texture slightly.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the edges; they should be lightly browned. Remember that overbaking can lead to a dry texture, so start checking a few minutes before the recommended baking time.
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).