Imagine a delicate, buttery cookie-cake, soft and tender, with a hint of vanilla and a golden-brown edge, often dusted with powdered sugar. Nana’s Tea Cakes are precisely that – a beloved Southern classic that falls somewhere between a cookie and a cake. These humble yet utterly delightful treats are perfect for enjoying with a cup of tea or coffee, serving at family gatherings, or simply savoring a taste of pure, old-fashioned comfort. They embody the simple sweetness of cherished memories and the warmth of a grandmother’s kitchen.
Why I Love This Recipe
I’m incredibly fond of desserts that carry a legacy and evoke a deep sense of warmth and tradition, and Nana’s Tea Cakes absolutely nail it! What I absolutely adore is their deceptively simple charm and tender, buttery texture. They’re not overly sweet or complicated, allowing the pure flavors of butter and vanilla to shine through. They feel incredibly nostalgic and sincere, like a warm hug in cookie form, and their straightforward method makes them a fantastic, fuss-free option when you crave genuine comfort. They’re a true testament to the beauty of classic Southern baking, bringing a smile with every tender bite.
Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup milk (whole milk recommended)
- Optional: powdered sugar for dusting
Swaps and Notes
- Butter: Use unsalted butter, softened to room temperature, for proper creaming.
- Sugar: Granulated sugar is standard for its classic sweetness and fine texture.
- Egg: A large egg at room temperature incorporates better into the batter.
- Vanilla Extract: Use pure vanilla extract for the best, most authentic flavor. A tiny touch of almond extract (⅛ tsp) can also be added for a subtle complexity.
- Flour: All-purpose flour is suitable.
- Baking Powder: Provides the tender, cake-like texture.
- Milk: Whole milk will give a richer, more tender cake. 2% milk is also fine.
- Optional Dusting: A simple dusting of powdered sugar after baking is traditional and adds a touch of sweetness and elegance.
- Consistency: The dough should be soft but manageable. If it feels too sticky, chill it briefly.
Instructions:
1. Cream Butter & Sugar: Preheat your oven to 375°F (190°C). In a large mixing bowl, using an electric mixer, cream together the ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
2. Add Egg & Vanilla: Beat in the 1 large room temperature egg until well combined. Stir in 1 teaspoon vanilla extract.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
4. Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the ¼ cup milk. Begin and end with the dry ingredients (e.g., add a third of the flour mixture, mix, add half the milk, mix, add another third of the flour, mix, add remaining milk, mix, add final third of flour, mix). Mix on low speed until just combined. Be careful not to overmix; overmixing can develop gluten and lead to tough tea cakes. A few small lumps are okay.
5. Shape & Bake: Drop spoonfuls (about 1 tablespoon each) of the dough onto ungreased baking sheets, spacing them about 2 inches apart. For a slightly flatter, more cookie-like tea cake, you can gently flatten each mound of dough with the back of a spoon. Bake for 8-12 minutes, or until the edges are lightly golden brown and the centers are set. They should be soft when you remove them from the oven.
6. Cool & Dust: Let the tea cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, if desired, dust generously with powdered sugar using a fine-mesh sieve.
Enjoy your tender, old-fashioned Nana’s Tea Cakes!
Tips for Success
- Softened Butter & Room Temp Egg: Crucial for a smooth batter and tender tea cakes.
- Don’t Overmix: Mix the batter only until just combined to ensure a tender, cake-like crumb.
- Even Baking: Bake until edges are lightly golden and centers are set. They will firm up slightly as they cool.
- Cool on Rack: Transferring to a wire rack allows air circulation and prevents soggy bottoms.
- Dust When Cool: Dust with powdered sugar when completely cool to prevent it from melting.
- Simple Flavors: These tea cakes are all about simple, classic flavors. Let the butter and vanilla shine.
Serving Suggestions and Pairings
Nana’s Tea Cakes are a versatile and comforting treat, perfect for various occasions.
- Coffee or Tea Time: The quintessential pairing for a quiet afternoon.
- Dessert: A light and satisfying dessert after a meal.
- Breakfast: Delicious with your morning coffee.
- Family Gatherings: Perfect for potlucks, church gatherings, or a sweet addition to a holiday spread.
- Gift Idea: Package beautifully for a thoughtful homemade gift.
- For other comforting and classic baked goods from Chefmaniac, check out:
Storage and Leftover Tips
Nana’s Tea Cakes store wonderfully, making them excellent for making ahead.
- Room Temperature: Store cooled tea cakes in an airtight container at room temperature for up to 3-5 days.
- Freezing (Baked): Baked tea cakes freeze beautifully. Once completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw at room temperature before serving.
- Dough (Freezing): You can also freeze the unbaked dough. Roll into balls or flatten into disks, then freeze on a baking sheet. Once solid, transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
Final Thoughts
Nana’s Tea Cakes are a true testament to the timeless appeal of simple, homemade Southern baking. Their tender, buttery crumb and classic flavor make them an incredibly comforting and beloved treat, perfect for any occasion that calls for a touch of sweetness and nostalgia. Get ready to bake a batch of these charming classics and savor every delightful bite!
What are your favorite old-fashioned baked goods, or do you have a secret family recipe you cherish? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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