The origin of tea cakes is quite clouded, but one thing is known. They were simply small, thin and crispy cakes that were served with afternoon tea in England, as well as early America when coffee was not available.
Over the generations, any cake that is small in size and easy to prepare can be designated a tea cake! So here is my version of the tea cake, with a decadently creamy icing not generally found on traditional tea cakes.
So grab your friends and family, and even the children, because the combination of peanut butter and jelly appeals to all ages.
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For the Tea Cake
- 2 tablespoons butter or margarine, room temperature
- 2 tablespoons peanut butter
- 2 tablespoons plain yogurt
- 1/4 cup brown sugar
- 1 egg
- 2 tablespoons milk
- 1/2 cup flour
- 1/4 teaspoon baking soda
For the Ultra Silky Grape Icing
- 2 cups grape jelly
- 1 egg white
To Make the Tea Cake
- 1 Preheat oven to 350-degrees F. Grease a 9-inch cake pan with nonstick cooking spray; set aside
- 2 In a large bowl, combine butter, peanut butter, yogurt, brown sugar, egg, and milk. Beat on high until fluffy and creamy with an electric mixer
- 3 In a separate bowl, blend flour and baking soda. Add dry to the wet and stir until combined. It doesn't need to be smooth
- 4 Pour into prepared pan and bake 16-18 minutes, or until it is pulling away from the sides and bounces back when touched in the center
- 5 Remove from oven, cool for a couple of minutes and transfer to a rack to cool completely before icing
To Make Ultra Silky Grape Icing
- 1 Place jelly in a medium saucepan and bring to a boil over medium heat
- 2 Whisk until smooth and once it starts to boil, stir frequently with a spoon and cook for 6 minutes
- 3 If you see that the jelly is foaming to the point where it may overflow from the pan, reduce heat slightly in order to keep the bubbles an inch or so above the liquid
- 4 Stirring also helps keep it from bubbling over. Meanwhile, with dry beaters and bowl, beat egg white until stiff peaks form
- 5 When the jelly has cooked for 6 minutes, reduce beater speed to low and very slowly drizzle in jelly, carefully, while beating
- 6 Once all of the jelly has been beaten into the egg white, increase speed to high and continue beating an additional 2 minutes, or until cooled to room temperature and it is glossy
- 7 Cover and refrigerate until ready to ice