Let's Make "Cup of Tea" Teacake – A Simple & Comforting Bake

 

Discover the charm of a "Cup of Tea" Teacake -- soft, spiced, and made for sharing with a nice warm brew.  This easy recipe produces a cake with a tender crumb, gentle spice and timeless flavor for teatime gatherings.

Light, nostalgic, perfectly spiced, tender and ideal for cozy teatime moments! Bake this "Cup of Tea" Teacake today for a simple, yet delightful afternoon treat!

 

In the U.K. Teacakes are cakes that are meant to be enjoyed eaten along with a nice hot cup of tea.  In this case the cake itself is also flavored with tea.  I discovered the original recipe on Australia's Best Recipes, and I was instantly intrigued.  I have made cakes before which include fruit which has been soaked in tea, and I have even made a tasty loaf which used the whole tea leaves in the past, but I have never made a cake before that is made with a "Cup of Tea."

I just had to bake it and I am not sorry that I did. It was quite simply a lovely cake. It has a beautiful dense and moist texture, as do most British influenced cakes. Their cakes are meant to be enjoyed with hot drinks and are much sturdier than North American Cakes.   Lighter cakes over there are known as gateaux.  Typically, their cakes are a bit heavier than that.

This cake smelled lovely when it was baking and the chef's kiss of brown sugar sprinkled on top  at the end added a bit of something alright. The cake itself is not all that sweet, so this addition was just perfect. I do think that this cake would be lovely cut into thin slices and lightly buttered, maybe spread with a bit of jam. but that is the glutton in me speaking. This cake was really nice just as is!

 

INGREDIENTS NEEDED 

TO MAKE

"CUP OF TEA" TEACAKE

These are pretty standard baking cupboard essentials.

• 2 English Breakfast Tea Bags
• 1/2 cup (120ml) boiling water
• 1/2 cup (120ml) milk
• 1/2 cup (125g) butter, at room temperature
• 3/4 cup (150g) finely granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 3/4 cups (195g) self-rising flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon

To garnish:

• 1/4 cup (50g) soft light brown sugar

 

If you wish you can remove the tea from the teabags to steep. You will need to strain it however.  

For a subtle difference you can use Earl Grey Tea Bags. Or Constant Comment tea bags (with orange and spice).  Lovely.

I use whole milk and salted butter as that is all I keep in my kitchen.

I used Kirkland brand Organic granulated sugar and Kirkland brand pure vanilla extract.

If you don't have self-rising flour, I tell you how to make your own in the recipe notes. It's very easily done.

Make sure you use a fresh good quality ground cinnamon for the best flavor and scent.

 

HOW TO MAKE "CUP OF TEA" TEACAKE

This is a very simple and basic teacake.

1. Preheat the oven to 350* F/180*C/ gas mark 4. Butter a 9-inch round cake tin and line the bottom with baking parchment. (If you have a 9-inch spring form pan that will help for ease of removal.)
2. Put the tea bags into a cup and pour the boiling water over them. Set aside to steep for five minutes. Remove and discard teabags, pressing them to remove as much liquid as possible. Whisk in the milk. (I used whole milk for extra richness. Make sure you let the tea steep for the full time for optimum tea flavor.)
3. Cream the butter and granulated sugar together until pale colored and light and fluffy. (I used an electric hand mixer.)
4. Beat in the eggs, one at a time. Beat well between each addition. Beat in the salt and vanilla. (If your mixture curdles you can add a TBS of the flour mixture.)
5. Whisk the flour, baking powder and cinnamon together. (Alternately you can sift them together through a sieve.)
6. Add the flour mixture to the creamed mixture along with the steeped tea/milk mixture. (Just dump it all in.)
7. Beat together just until combined. Spoon into the prepared cake tin, smoothing the top over. (DO NOT OVERBEAT.)
8. Bake for 30 to 35 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. (Time is only a guideline, it may take a few minutes longer. Use your judgement. The original recipe said 20 to 25 minutes. My cake was nowhere near done at that time.)
9. Leave to cool for five minutes, then remove from the cake tin. Sit upright on a wire rack. Sprinkle brown sugar over top while still slightly warm. (Doing this while the cake is still warm helps the sugar to stick.)
10. Cool completely. Cut into wedges to serve.

 

HINTS AND TIPS FOR SUCCESS

If you follow my hints and tips, you can be sure of success.

• Read through the recipe several times to familiarize yourself with the ingredients and equipment needed to make the cake.
• Assemble everything you need before you begin.  This helps to prevent you from leaving anything out.
• Make sure all of your ingredients are at room temperature for a better finish.
• Do not overbeat this cake as it may toughen the batter.
• Top the cake with the brown sugar by rubbing the brown sugar between your fingertips as you sprinkle.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE SELF RISING FLOUR?

Yes. This is essential to the success of the recipe. I have included instructions in the recipe to make your own self-rising flour.

MUST I USE ENGLISH BREAKFAST TEA?

You can use any black variety of tea, but English Breakfast will give you a lovely mild tea flavor and scent.  If you wish, you could also use Earl Grey Tea for a subtly different taste and aroma.

WHAT IS FINELY GRANULATED SUGAR?

In the U.K. this is known as caster sugar. In North America it is fruit sugar, a very finely granulated sugar, known for its melting properties. You can use regular granulated sugar in North American if you wish. I do not recommend this in the U.K. as their granulated sugar is far too coarse.

CAN THIS BE MADE AHEAD?

You can make this cake up to 24 hours ahead of serving. Store in an airtight container. The sugar might melt a bit on top but that can be fixed by adding a bit more sugar to cover.

HOW LONG WILL THIS CAKE KEEP?

This cake keeps well in an airtight container for four to five days.

CAN THIS CAKE BE FROZEN?

Yes, this cake freezes quite successfully. Do not add the brown sugar topping. Wrap the cake in a layer of plastic cling film and then a layer of aluminum foil, wrapping it completely to enclose.  Label, date, and freeze. It will keep frozen for up to three months.

 

A FEW MORE BAKED GOODIES

TO ENJOY WITH A HOT CUP OF TEA OR COFFEE

GOLDEN TEA CAKES - These are very nice little cakes which actually improve upon standing. They are lovely the first day but are even better the second day.  Very reminiscent of a Victoria Sponge with a light ginger flavor. A simple glaze icing adorns the top along with half of a cherry for a very pretty and delicious little cake.

IRISH CHERRY TEA CAKE - A moist, dense, tender and delicious cake, generously studded with glace cherries and decorated on the top with coarse sugar and more cherries.  Perfect cut into wedges and quaffed down with a nice hot cuppa. The texture is very similar to that of a Madeira or Pound cake.

  

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Yield: one 9-inch round cake

Author: Marie Rayner

"Cup of Tea" Teacake

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Moist, dense and subtly flavored with English Breakfast tea and cinnamon, this is the perfect cake to enjoy with a hot cuppa.

Ingredients

• 2 English Breakfast Tea Bags
• 1/2 cup (120ml) boiling water
• 1/2 cup (120ml) milk
• 1/2 cup (125g) butter, at room temperature
• 3/4 cup (150g) finely granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 3/4 cups (195g) self-rising flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon

To garnish:

• 1/4 cup (50g) soft light brown sugar

Instructions

1. Preheat the oven to 350* F/180*C/ gas mark 4. Butter a 9-inch round cake tin and line the bottom with baking parchment.
2. Put the tea bags into a cup and pour the boiling water over them. Set aside to steep for five minutes. Remove and discard teabags, pressing them to remove as much liquid as possible. Whisk in the milk.
3. Cream the butter and granulated sugar together until pale colored and light and fluffy.
4. Beat in the eggs, one at a time. Beat well between each addition. Beat in the salt and vanilla.
5. Whisk the flour, baking powder and cinnamon together.
6. Add the flour mixture to the creamed mixture along with the steeped tea/milk mixture.
7. Beat together just until combined. Spoon into the prepared cake tin, smoothing the top over.
8. Bake for 30 to 35 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
9. Leave to cool for five minutes, then remove from the cake tin. Sit upright on a wire rack. Sprinkle brown sugar over top while still slightly warm.
10. Cool completely. Cut into wedges to serve.

Notes

You can easily make your own self-rising flour.

For every cup of flour needed, whisk together 1 cup (120g) of plain all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp of salt.

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