Black Raspberry Jam Tea Cakes

It has been a fairly mild winter in New England, so mild that I can count the number of times I’ve needed to turn on my heat on one hand. It also helps that I’ve been in a bit of a baking frenzy, and somehow managed to turn a small corner of my kitchen into my office.

All it really takes is a spark of curiosity, and before I know it I’m buried in a new cookbook with a notebook and pen in hand and my laptop less than an arm’s length away. And sometimes my experiments work out well, like these mini cakes — a perfect treat for a mid-morning coffee break.

Mini Black Raspberry Jam Tea Cakes

Adapted From: The Best Quick Breads by Beth Hensperger
Makes: 8 mini loaves, or 12 muffins
Oven: 350 degrees
Baking time: Approximately 20 minutes

Ingredients:
1 1/2 cup unbleached all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
pinch salt
2 large eggs
1/2 cup buttermilk
1 1/2 tsp almond extract
4 tbsp unsalted butter, melted
1/2 – 2/3 cup black raspberry jam, preferably with seeds
1/4 cup powdered sugar

Directions:
Preheat your oven to 350 degrees. Grease and flour your mini loaf pan, or muffin tin.

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, buttermilk, almond extract, and butter. Carefully add this mixture to the dry ingredients and beat until the batter becomes smooth and fluffy.

Spoon the batter evenly into the prepared pan. Cover each loaf, or muffin, with spoonfuls of the jam, dotting it over the surface of the batter. Insert a butter knife straight into the batter and gently swirl a few times to distribute the jam slightly through the batter.

Bake in the center of the oven until a cake tester inserted into the cakes comes out clean, about 20 min. Rotate your pan halfway through.

Let the cakes cool for 10 minutes. Carefully remove the cakes and place them on a cooling rack. Sift the powder sugar over the top of the cakes.

The cakes can — and should — be served immediately.

Additional notes:
Because I had some extra buttermilk to use up, and the first batch went so well, I decided to make a second batch using some chocolate hazelnut spread I had hanging out in my cupboard. While this was a little bit more difficult to distribute through the cakes, the flavor was exactly what I had been looking for — warm, chocolatey, and not too sweet.

What jam, or other spread, flavor do you want to try in this recipe?

Advertisements
Leave a comment

2 Comments

  1. Lena, is this a new blog? For some reason, I don’t remember it being a wordpress site.

    I am such a sucker for a tea cake (probably because I drink tea all day long) and am obsessed with anything with a hint of almond! I love the almond-raspberry combo.

    Reply
    • Good eye 🙂

      With Apple moving to iCloud, this made more sense — and so much easier to maintain. Eventually this will take the place of my old site.

      If you make these, let me know what you think. The original recipe called for sour cream instead of the buttermilk, but I made the swap to cut the fat without compromising the cake.

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: