Tea Cakes
A beloved treat in Southern baking, these simple, dense, slightly sweet cakes moved to the North during the Great Migration, becoming part of the culinary traditions of northern Black communities like Weeksville in Brooklyn. Similar in texture to a British scone, and the perfect accompaniment to tea or coffee, tea cakes were made by enslaved Africans on plantations using easily accessible ingredients like eggs, baking powder, flour and sugar. Endlessly adaptable, the dough can be modified by adding more baking spices, such as clove or allspice. You also can use your preferred sweetener, whether it’s molasses or honey, in place of white sugar; just reduce the amount to 3/4 cup.
- Preparation:
- Cooking:
- Total:
- Serves: 18 persons
Ingredients
- 3 ½cups/450 grams all-purpose flour, plus more for dusting
- 1teaspoon baking soda
- ½teaspoon kosher salt (such as Diamond Crystal) or 1/4 teaspoon fine salt
- ½cup/114 grams unsalted butter, room temperature
- 1cup/200 grams granulated sugar
- 2large eggs, lightly beaten
- 1teaspoon vanilla extract
- ½teaspoon freshly grated nutmeg
- ½cup/125 grams sour cream
Instructions
Step 1
Heat oven to 450 degrees with a rack set in the center. Line 2 baking sheets with parchment paper.Step 2
Sift or whisk together flour, baking soda and salt into a large bowl.Step 3
Using a stand mixer fitted with the paddle attachment (or a bowl and wooden spoon), beat butter and sugar until very light and fluffy, about 5 minutes. Add the beaten eggs, vanilla and nutmeg. Beat until the mixture is cohesive with no streaks of butter visible.Step 4
Add flour mixture in thirds, alternating with sour cream in two batches, beating (on low speed if using a mixer) after each addition until smooth. Once all the flour has been added, mix until a sticky dough forms.Step 5
Flour a work surface and turn the dough out of the bowl onto it. With floured hands, gather the dough into a ball and pat it flat. Using a floured rolling pin, roll it to a 1/2-inch thickness. Using a 2-inch cookie cutter or the open mouth of a Mason jar, punch circles out of the dough. Place them 2 inches apart on the lined baking sheets. Gather dough scraps into a ball and roll out to cut more tea cakes.Step 6
Bake one sheet at a time on the center rack for about 12 minutes, until lightly golden brown. Transfer them to a wire rack to cool. Serve immediately or store in an airtight container for up to 3 days.