Vanilla-Jasmine-Sour Cream Tea Cake Recipe

Name: Vanilla-Jasmine-Sour Cream Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Stir together first 6 ingredients in a small bowl. Set aside.
2
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.
3
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.
4
Bake at 350u00b0 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.
5
*1 tablespoon Bigelow French Vanilla tea leaves may be substituted.
6
Note: For testing purposes only, we used The Tea Room's Vanilla Jasmine Tea for the cake.

923

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Vanilla-Jasmine-Sour Cream Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla-Jasmine-Sour Cream Tea Cake

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