RASPBERRY SOUR CREAM TEA CAKE
This is such a great cake even though it uses a packet cake mix to make it up. I have made it several times and it is always popular. The recipe came from the website Taste.com.au.
Provided by Ninna
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200degC or 180degC if fan forced (400degF or 350degF). Grease a deep 20cm (8") cake tin and line base with baking paper.
- Place cake mix (don't use the cinnamon topping sachet that comes in tea cake mix in Australia), eggs, butter and sour cream in a large bowl and mix on low speed until ingredients are moistened, then increase speed to medium and beat for 2 minutes.
- Stir through choc bits (I sometimes leave these out and it is still great) and pour into prepared tin and sprinkle evenly with frozen raspberries, pressing them gently into cake mixture.
- Bake 1 hour or until cake is cooked when tested with a skewer. Cool in tin for 10 minutes, then turn out onto wire cake rack.
- Sprinkle with icing sugar to serve.
Nutrition Facts : Calories 160.7, Fat 11.6, SaturatedFat 6.8, Cholesterol 73.7, Sodium 69, Carbohydrate 12.3, Fiber 0.9, Sugar 10.8, Protein 2.6
SOUR CREAM COFFEE CAKE
More than just dessert, this tender cake also doubles as a breakfast option. Pair it with a strata or frittata to provide the perfect brunch for a friend.
Provided by Food Network
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Combine first 3 ingredients; set aside. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended, about 5 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
- Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.
MAMIE'S TEACAKES
Provided by Trisha Yearwood
Time 42m
Yield 36 teacakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Grease two large (14-by-16-inch) cookie sheets with shortening.
- Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.
TEA CAKES
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Provided by Toni Tipton-Martin
Categories Juneteenth Dessert snack Cookies Spice Bake Nutmeg Peanut Free Tree Nut Free
Yield Makes about 2 dozen tea cakes
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
- Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
- Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.
SOUR CREAM BISCUITS
These biscuits are light and fluffy. Delicious!
Provided by Debbie Rowe
Categories Bread Quick Bread Recipes Biscuits
Time 22m
Yield 12
Number Of Ingredients 6
Steps:
- Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
- With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 16.8 g, Cholesterol 6.3 mg, Fat 3.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 279.3 mg, Sugar 0.1 g
GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
APPLE SOUR CREAM CAKE
Love this cake! It is very moist, but not overly sweet. I got this recipe from a friend, who got it from a friend, who got it from a friend...
Provided by Kim127
Categories Dessert
Time 55m
Yield 15-18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Grease a 13 x 9 x 2 baking pan.
- Cream butter and sugar.
- Add eggs and vanilla, beat well.
- Sift together flour, baking soda, baking powder, and salt.
- Add dry ingredients to the first mixture alternately with 1 cup sour cream.
- Stir in chopped apples.
- Spread evenly in greased pan.
- Mix together ingredients for nut topping.
- Sprinkle over batter.
- Bake for 35-40 minutes.
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