I am a huge fan of tea cakes and I make them quite often – varying the flavors with fruits, herbs and spices. They are light, not too sugary and a perfect accompaniment to my weekend afternoon masala chai. I do not drink tea in the afternoon on weekdays, but on weekends, we get so busy running errands and so on and so forth that a warm cuppa masala chai is very relaxing! and a good tea cake hits the spot!
Peaches are in full swing right now, and I have been using peaches in whatever food I can get them into! Jam, salads, cocktails, tarts, and now tea cakes! I put fresh peach pieces into the cake along with the Yellow Peach and Ginger Jam that is the latest addition to my jam collection! The Jam gives an element of surprise in the cake and makes it so moist and delicious as well.
I got some beautiful varieties of tea from Tea Box, which is a tea manufacturer based in India. They sent me quite a few varieties and I was intrigued by the Assam Masala Chai which is my favorite kind of chai. It has a wonderful fragrance of black tea with cardamom, black pepper, cloves, ginger, cinnamon etc. I used the masala chai, ground it into a powder and used it in the tea cake. You can substitute it simply with English Black tea and Tea Masala(which is easily available online or in Indian grocery stores), OR just use tea masala for the beautiful aroma of indian spices in this tea cake!
I love this backyard bug pan that I bought from Amazon, by Nordicware. It is just super cute and I could not resist buying it. The shapes are so appealing especially to young kids like mine! The batter took me barely 20 minutes to make, and baking time is around 45 minutes. A glaze would be perfect with this tea cake, but I do not like it too sweet especially with my tea, so I dusted the tea cakes with powdered sugar instead. You could use a sugar glaze or a cinnamon glaze if you would like to.
If you do make these tea cakes, please do not forget to tag #thejamlab on Instagram and/or leave a comment below in this blog post.
- 1 1/2 cups all purpose flour
- 1 cup dark rye flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoon tea masala (Available easily in Indian Grocery Stores)
- 2 tablespoon ground english black tea(you could omit this if you do not like black tea)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup plain Greek yogurt
- 2 ripe peaches cut into tiny pieces
- 3/4 cup Yellow Peach and Ginger Jam
- Dusting of powered sugar
- Preheat the oven to 350°F. Generously butter and flour the mini tea cake pan or a bundt pan.
- In a medium bowl, whisk together the flours, baking powder, baking soda, spices, tea masala, ground black tea and salt. In a stand mixer, beat the butter until smooth. Add the sugars and beat until creamy for 2 minutes. Add the eggs one at a time, beating after each one until fully incorporated. Add the vanilla and yogurt and beat until combined. Add the flour mixture and beat lightly, just until flour is no longer visible. Fold in the peach pieces and transfer batter to the tea cake pan. Swirl in a tablespoonful of jam into each mini cake mold.
- Bake on the middle rack for 45 minutes, or until a cake tester comes out clean. Let cool in the pan for 10 minutes.Invert them onto a cooling rack. You can glaze them if you like it that way. I did not feel the need to glaze these tea cakes.
- Dust them with powdered sugar once cooled.
- They can be served with a dollop of whipped cream as well.