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Vanilla-Jasmine-Sour Cream Tea Cake

Southern Living MAY 2005

  • Yield: Makes 8 servings
  • Prep time:25 Minutes
  • Bake:40 Minutes

Ingredients

  • 1/2 cup firmly packed brown sugar
  • 1/4 cup chopped pecans
  • 1 1/2 tablespoons vanilla-jasmine loose tea leaves*
  • 1 1/2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • Garnishes: sweetened whipped cream, mint sprig

Preparation

Stir together first 6 ingredients in a small bowl. Set aside.

Beat butter and granulated sugar at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream, beating until well blended.

Sift together 1 1/4 cups flour and next 3 ingredients. Add to butter mixture, beating until well blended. Stir in vanilla. Spoon half of batter into a greased and floured 9-inch cake pan. Sprinkle evenly with 2/3 cup brown sugar mixture; spoon remaining half of batter evenly over brown sugar mixture in pan; sprinkle evenly with remaining brown sugar mixture.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes clean. Let cool in pan on a wire rack; garnish, if desired.

*1 tablespoon Bigelow French Vanilla tea leaves may be substituted.

Note: For testing purposes only, we used The Tea Room's Vanilla Jasmine Tea for the cake.

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Vanilla-Jasmine-Sour Cream Tea Cake recipe

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