Old Fashioned Southern Tea Cakes Recipe
Diving into the delightfully nostalgic world of homemade sweets, this Old Fashioned Southern Tea Cakes Recipe offers a timeless treat that feels like a warm hug from the South. These tender, buttery tea cakes are perfectly light and just sweet enough to pair beautifully with your afternoon tea or a cozy moment anytime. With simple ingredients and a straightforward process, you’ll soon find yourself whisked away to a place where tradition and comfort meet on your plate.
Ingredients You’ll Need
The magic of these tea cakes comes from a handful of classic ingredients, each playing a crucial role in creating their signature tender texture and rich flavor. You won’t need anything fancy, just the essentials that come together in perfect harmony.
- Butter (1 cup, softened): This adds a rich, creamy foundation that keeps the cakes moist and tender.
- Sugar (2 cups): Provides sweetness and helps create a delicate crumb.
- Eggs (3, room temperature): Bind everything together and add structure to the dough.
- Buttermilk (2 tablespoons): Adds a subtle tang and helps keep the cakes soft.
- All-purpose flour (5 cups): The backbone of the dough, providing the right texture without heaviness.
- Baking soda (1 teaspoon): Gives a gentle lift to yield light, airy cakes.
- Vanilla extract (1 teaspoon): Infuses a warm, inviting aroma and flavor.
- Additional sugar for sprinkling: Adds a charming sparkle and a slight crunch on top.
How to Make Old Fashioned Southern Tea Cakes Recipe
Step 1: Cream the Butter and Sugar
Start by softening your butter until it’s pale and creamy. Using a mixer, beat the butter and gradually add sugar, working them together until the mixture is light and fluffy. This step sets the stage for tender tea cakes with just the right sweetness.
Step 2: Incorporate the Eggs
Add the eggs one at a time, making sure each is fully blended before adding the next. This helps create a smooth batter and ensures your tea cakes will hold together beautifully without being dense.
Step 3: Mix in the Buttermilk
Pour in the buttermilk and beat again. This adds moisture and a touch of tanginess that cuts through the sweetness, keeping the tea cakes wonderfully balanced.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour and baking soda. This dry mix provides the perfect structure and lift for your tea cakes when slowly folded into the wet ingredients.
Step 5: Blend Together Wet and Dry Mixtures
Reduce your mixer to its slowest speed and gradually add the flour mixture to your creamed batter. This gentle mixing prevents overworking the dough, which keeps the cakes light and tender.
Step 6: Add Vanilla and Chill the Dough
Stir in the vanilla extract to infuse aroma and sweetness. Then shape your dough into a round or rectangle, cover tightly with plastic wrap, and chill it for several hours or overnight. This rest period allows flavors to meld and makes rolling the dough much easier.
Step 7: Prepare for Baking
Preheat your oven to 400 degrees Fahrenheit and lightly grease your cookie sheets. If chilled overnight, let the dough warm for about 15 minutes before rolling to make it more pliable.
Step 8: Roll and Cut the Dough
On a lightly floured surface, roll the dough to about 1/4 inch thick. Using a large biscuit cutter or floured drinking glass, cut rounds from the dough. Gather the scraps, re-roll, and repeat until all dough is used. This technique ensures soft, evenly sized tea cakes.
Step 9: Bake to Perfection
Place the rounds about an inch apart on the prepared cookie sheets. Sprinkle lightly with additional sugar to add that lovely sparkle. Bake for 7 to 9 minutes until the edges turn a gentle golden brown. Let them cool briefly on the sheets before transferring to wire racks to cool completely.
How to Serve Old Fashioned Southern Tea Cakes Recipe
Garnishes
Though these tea cakes are fantastic on their own, a light dusting of powdered sugar or a tiny smear of homemade jam can elevate their sweetness and presentation. Fresh berries on the side add a pop of color and natural tartness that complements the cakes beautifully.
Side Dishes
These tea cakes pair exceptionally well with hot beverages like classic black tea, sweet iced tea, or even a creamy latte. For a Southern-inspired twist, serve them alongside some fresh fruit salad or a scoop of vanilla ice cream for a simple but irresistible dessert.
Creative Ways to Present
Make your servings extra special by stacking the tea cakes with layers of whipped cream and fresh strawberries, creating little tea cake shortcakes. Or arrange them artfully on a vintage platter with delicate cloth napkins to bring out their Southern charm for your next gathering.
Make Ahead and Storage
Storing Leftovers
Old Fashioned Southern Tea Cakes are best enjoyed fresh but can be kept in an airtight container at room temperature for up to three days. This preserves their delicate texture without drying them out.
Freezing
If you want to save some for later, these tea cakes freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to two months without losing their flavor or texture.
Reheating
To bring your tea cakes back to life, simply warm them in a low oven for a few minutes or pop one in the microwave for about 10 seconds. They’ll taste almost as fresh as when you first baked them!
FAQs
Can I substitute the buttermilk in this recipe?
Absolutely! If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes before using.
Why is chilling the dough important?
Chilling the dough helps the butter firm up, which makes the dough easier to roll and cut. It also prevents the tea cakes from spreading too much during baking, keeping them nice and thick.
Can I use a different type of flour?
All-purpose flour works best for these tea cakes due to its balanced protein content. Using cake flour might result in a softer cake but could affect their structure, while bread flour might make them tougher.
How do I know when the tea cakes are done?
Look for edges that are just beginning to turn golden brown while the center remains pale. They should feel set but still soft when you gently touch them.
Can I add flavors or mix-ins to the dough?
Definitely! While the original recipe is wonderful as is, feel free to experiment with citrus zest, a dash of cinnamon, or chocolate chips to customize your Old Fashioned Southern Tea Cakes Recipe to your taste.
Final Thoughts
There’s something truly special about savoring a homemade treat that carries the legacy of Southern hospitality and tradition. This Old Fashioned Southern Tea Cakes Recipe is not just a dessert; it’s a sweet slice of heritage that’s easy to make and impossible not to love. I hope you give it a try and that it brings a little warmth and joy to your kitchen, just like it has to mine.
Print
Old Fashioned Southern Tea Cakes Recipe
- Total Time: 30 minutes plus chilling time
- Yield: 30 servings 1x
Description
Old Fashioned Southern Tea Cakes are classic, tender cookies with a rich buttery flavor and a delicate crumb. Perfectly crisp on the edges and soft inside, these tea cakes feature a simple dough made with butter, sugar, eggs, buttermilk, and vanilla, rolled thin and cut into rounds. A sprinkle of sugar on top adds a delightful crunch. They’re a nostalgic Southern treat best enjoyed fresh with a cup of tea or coffee.
Ingredients
Dough Ingredients
- 1 cup butter (softened, 2 sticks)
- 2 cups sugar
- 3 eggs (room temperature)
- 2 tablespoons buttermilk
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Topping
- Additional sugar for sprinkling
Instructions
- Cream the Butter: Using a hand or stand mixer, cream the softened butter until soft and pale yellow in color. This helps incorporate air for a light texture.
- Add Sugar Gradually: Gradually add the sugar to the creamed butter, beating well to combine until fluffy.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure even mixing.
- Add Buttermilk: Pour in the buttermilk and beat well again to integrate moisture and tenderness.
- Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour and baking soda to evenly distribute the leavening.
- Mix Dry into Wet: Turn the mixer speed to the slowest setting and gradually add the flour mixture into the creamed wet ingredients, mixing just until combined to avoid overworking the dough.
- Add Vanilla: Stir in the vanilla extract to enhance the flavor of the dough.
- Chill Dough: Shape the dough into a round or rectangle, cover it tightly with plastic wrap, and chill for several hours or overnight to firm up and develop flavor.
- Preheat Oven and Prepare Pans: Preheat your oven to 400°F (200°C). Lightly grease two cookie sheets for baking.
- Prepare Dough for Rolling: If the dough was chilled overnight, remove it from the fridge about 15 minutes before rolling to soften slightly for easier handling.
- Roll Out Dough: Working with small portions (1/4 to 1/3 of the dough at a time), roll the dough on a lightly floured surface to about 1/4-inch thickness for even, tender tea cakes.
- Cut into Rounds: Using a large biscuit cutter or a flour-dipped drinking glass, cut dough into rounds. Gather scraps, re-roll, and continue cutting until all dough is used.
- Arrange on Sheets and Sprinkle: Place each round 1 inch apart on the greased cookie sheets and lightly sprinkle with additional sugar for a sweet crunch.
- Bake: Bake the tea cakes for 7 to 9 minutes or until the edges turn very lightly browned, indicating doneness without overbaking.
- Cool: Remove the cookie sheets from the oven and allow the tea cakes to cool on the sheets for several minutes before transferring them to wire racks to cool completely, maintaining their texture.
Notes
- Using room temperature eggs helps achieve a smooth batter and better incorporation.
- Chilling the dough overnight improves flavor and makes it easier to roll and cut.
- Do not overbake; a light golden edge ensures a tender center.
- The additional sugar on top adds a subtle crunch and sweetness but can be adjusted to taste.
- Store baked tea cakes in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Baking
- Method: Baking
- Cuisine: Southern American
