southern tea cakes

What are Black folks tea cakes?An African American Southern dessert, Black folks tea cake is a sweet little biscuit. Light, airy, and sometimes compared to soda bread or pound cake. Tea cakes are a traditional African American treat that dates back to the 1600s.

Black Folks Southern Tea Cake Recipe

all-purpose flour

baking powder

butter (unsalted & softened)

sugar (granulated)

brown sugar

salt

nutmeg

lemon zest

sour cream

mayonnaise

evaporated milk

vanilla extract

sugar

lemon juice

Preheat the oven to 350 degrees F.

In a medium-size bowl, use an electric mixer to combine the butter, granulated sugar, and brown sugar for about 2 minutes until creamy.

Add the egg, lemon zest, sour cream, mayonnaise, evaporated milk, and vanilla extract.

Mix until well blended to make the tea cake batter.

Sift together the remaining dry ingredients: flour, baking powder, salt, and nutmeg over a sheet of parchment paper large enough to fit your baking sheet.

Fold the parchment paper to pour the sifted flour mixture into the tea cake batter and then mix again.

Add the batter to a lightly floured surface and roll the dough to approx ¼ inch thickness. This is where the extra cup of flour will come in handy to help with rolling because the dough is sticky!

Cut out the tea cakes with a 2 ½&quot; up to 3″ biscuit cutter. (I used a 2 ¾” biscuit cutter.)

Place the rounds onto a parchment paper-lined baking sheet about one inch apart. (You may need to bake more than 1 batch if all your rounds don’t fit on your baking sheet.)

Bake until light brown (but don’t let them get too brown!). 5-6 minutes in the conventional oven and 3-4 minutes in the Instant Pot Omni Plus oven. (Tea cakes don’t take long to bake, so keep a close eye on them to avoid burning! Like a biscuit, you want them firm on the outside and fluffy on the inside.)

Optional: When the tea cakes are finished baking and cooling, optionally make the lemon glaze frosting by combining the powdered sugar and lemon juice.

Mix well with a whisk to remove any lumps from the powdered sugar.

Use a small spatula or spoon to drop a dollop of icing onto each cooled tea cake. The icing will harden in about 5 minutes.

Optionally, garnish this Southern Black folk tea cake recipe with a sprinkle of lemon zest, then serve and enjoy!

https://www.youtube.com/watch?v=rAGHOOTTIPs

What is Black folks tea cake?
An African American Southern dessert, Black folks tea cake is a sweet little biscuit. Light, airy, and sometimes compared to soda bread or pound cake. Tea cakes are a traditional African American treat that date's back to the 1600s.

Print the recipe - https://thesoulfoodpot.com/tea-cake-recipe/

Course: Dessert
Cuisine: Soul Food Southern Food
African American tea cakes, Black folk tea cake recipe, Black folks tea cakes, Black people food, soul food, Southern desserts, southern food, Southern tea cakes, soul food desserts, vegetarian

#Blackfolksteacakerecipe #AfricanAmericanteacakes #Blackfolkteacakerecipe #Blackfolksteacakes #Blackpeoplefood #soulfood #Southerndesserts #southernfood #Southernteacakes #soulfooddesserts #vegetarian

Old Fashioned Southern Tea Cakes is a classic, vintage recipe. A cross between a cookie and cake, not too sweet, and utterly delicious.

Old Fashioned Southern Tea Cakes

butter (softened (2 sticks))

eggs (room temperature)

buttermilk

baking soda

vanilla

Using a hand or stand mixer, cream the butter until soft and pale yellow in color.

Gradually add the sugar to the butter, beating well.

Next, add the eggs one at a time, beating well after each addition.

Add the buttermilk and beat well again.

In a medium bowl, combine the flour and soda.

Turn the mixer down to the slowest speed and gradually add the flour and soda mixture into the creamed mixture.

Add in the vanilla.

Shape the dough into a round or rectangle, cover with plastic wrap, and chill several hours or overnight.

Preheat oven to 400 degrees. Lightly grease two cookie sheets.

If you chill your dough overnight, remove it from the fridge about 15 minutes before rolling.

Working with 1/4 to 1/3 of the dough at a time, roll dough to 1/4” thickness on a lightly floured surface.

Cut the dough into rounds using a large biscuit cutter or a drinking glass dipped into flour. Gather the scraps together, re-roll, and cut until all dough is used.

Place the rounds 1 inch apart on lightly greased cookie sheets.

Sprinkle lightly with additional sugar.

Bake for 7-9 minutes or until the edges are very lightly browned.

Remove the cookie sheets from the oven and allow tea cakes to cool for several minutes before transferring to wire racks to cool completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643820335/n2gfbfzdfcn2c9zjednl.mp4

My Old Fashioned Southern Tea Cakes is a classic, vintage recipe. A cross between a cookie and cake, not too sweet, and utterly delicious.

A soft, slightly crispy on the bottom, buttery cookie that's not too sweet and brings back memories of yesteryear.

Tea Cakes

unsalted butter, melted

eggs

flour

Preheat oven to 375. Generously butter baking pans.

In a large bowl, whisk eggs and sugar together with a fork or whisk. Add vanilla. Slowly pour in butter and stir gently with fork until well mixed.

Stir in flour until well mixed and you have a stiff dough.

Use a little flour on your hands and the dough and knead the dough a few times, then roll out to 1/4-1/2 inch thickness on a lightly floured surface. Don't add too much extra flour when rolling or your tea cakes will be too dry.

Cut with cookie cutters and place on baking sheet. These cookies will not spread much so you can put them close together.

Bake 8-9 minutes until bottom is barely turning brown. (8 minutes works best in my oven.) Remove from oven and cool on a rack.

Way, way, way too much flour. This is more Iike a cut out cookie and definitely not a traditional, southern, beloved tea cake. Being from Georgia, I've tried many recipes and this is nothing like any I've tried before. Just my opinion, of course. Maybe this would work for a holiday cut out cookie because it doesn't expand in the oven and it's not sweet and can handle frosting.

My memaw used1/2 stick marg. 2 large spoons of crisco  eggs sugar vanilla and plain flour  rolled and cut out   We like for them to spread out and get crispy 350for about 15 minutes sometimes she would roll them sometimes she put them in the fridge to get firm to cut and bake we never had self rising flour but she did them for so many years and gave them his Christmas gifts and ice cream buckets. You can always warm them up in the microwave and they’ll get a little bit softer for just a couple of seconds. She’s gone now and we’re trying to remember everything she did, but the Crisco made them spread out a little more because it was like one stick of margarine, and then the 2 tablespoons but about equal a half a cup so you have the margarine and you have the Crisco so you have a cup of moisture what do you think? I always appreciate peoples opinion. Thank you.

I was so happy to find this traditional Tea Cake recipe!  My 82 year old father says these taste  like the ones his mother made, when he was a boy. The dough was perfect, and the cut outs held their shape very well. Thank you so much for sharing!

This is almost the exact recipe my Grandmother used. They turn out great every time. 
My questions is: how can I make these Chocolate tea cakes? My youngest son and grandson requested that I make their favorite tea cakes but make them chocolate. 
How? What quantity of cocoa powder? Leave out the vanilla or leave it in? 

Thank you!!

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