Martino’s Tea Cakes bring a delightful twist to traditional tea-time treats. These soft and buttery cakes have a rich history that dates back generations, making them a beloved favorite in many households. Their subtle sweetness and tender crumb make them perfect for pairing with a warm cup of tea or coffee.
We love how simple ingredients come together to create such a comforting and flavorful snack. Whether you’re hosting a cozy afternoon gathering or just craving a nostalgic bite, Martino’s Tea Cakes offer a delicious way to satisfy your sweet tooth without overpowering your palate. Let’s dive into this classic recipe and bring a little warmth to your kitchen today.
Ingredients
To make the perfect Martino’s Tea Cakes, we gather simple but high-quality ingredients that combine to create their signature soft texture and delicate sweetness. Below is the detailed list organized for your convenience.
Dry Ingredients
We carefully measure and prepare the dry ingredients first to ensure even mixing and a tender crumb.
- 2 ½ cups all-purpose flour (sifted)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional for subtle warmth)
- ½ teaspoon ground nutmeg (optional)
| Dry Ingredient | Quantity | Preparation |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sifted |
| Granulated sugar | 1 cup | |
| Baking powder | 2 teaspoons | |
| Baking soda | ½ teaspoon | |
| Salt | ½ teaspoon | |
| Ground cinnamon | 1 teaspoon | Optional |
| Ground nutmeg | ½ teaspoon | Optional |
Wet Ingredients
The wet ingredients are crucial to providing moisture and richness, giving these cakes their classic buttery softness.
- 1 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk (or whole milk with 1 tablespoon lemon juice for acidity)
| Wet Ingredient | Quantity | Preparation |
|---|---|---|
| Unsalted butter | 1 cup | Softened |
| Eggs | 2 large | Room temperature |
| Pure vanilla extract | 1 teaspoon | |
| Buttermilk | 1 cup | Or milk with lemon juice |
Optional Add-Ins
To customize our Martino’s Tea Cakes and add extra flavor or texture, consider these thoughtful optional additions:
- ½ cup chopped pecans or walnuts for a nutty crunch
- ½ cup raisins or dried cranberries for chewy sweetness
- Zest of 1 lemon or orange for a bright citrus note
- A pinch of ground cloves for spiced complexity
These ingredients can be folded in gently after combining wet and dry mixtures to maintain the tender crumb and integrity of the cake.
Equipment Needed
To achieve the perfect texture and flavor in our Martino’s Tea Cakes, having the right equipment is essential. Below is a detailed list of tools that will guide us through the baking process smoothly and efficiently.
Essential Tools for Baking Martino’s Tea Cakes
- Mixing Bowls
Use a large glass or metal bowl for the dry ingredients and a separate medium bowl for wet ingredients. Glass bowls allow us to monitor mixing consistency easily.
- Electric Mixer or Stand Mixer
An electric hand mixer or stand mixer helps cream the unsalted butter and sugar until light and fluffy, which is crucial for the cake’s tender crumb.
- Measuring Cups and Spoons
Accurate measurement of ingredients like flour, baking powder, and buttermilk is vital. We recommend using metal or plastic measuring cups and spoons for precise amounts.
- Sifter or Fine Mesh Strainer
We sift dry ingredients together to aerate the flour and remove lumps, ensuring an even, light batter.
- Rubber or Silicone Spatula
Ideal for folding in the dry ingredients without overmixing, preserving the delicate cake texture.
- Loaf Pan or Baking Dish
Martino’s Tea Cakes traditionally bake in a loaf pan measuring approximately 9 x 5 inches. Use a non-stick pan or line with parchment paper for easy release.
- Cooling Rack
Elevating the cakes on a cooling rack prevents sogginess and maintains the crisp edges we love.
- Oven Thermometer (Optional but Recommended)
Our oven’s true temperature can vary. Using a thermometer ensures we maintain the consistent 350°F (175°C) heat needed for even baking.
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combine dry and wet ingredients | Glass preferred for visibility |
| Electric Mixer | Cream butter and sugar | Stand or hand mixer |
| Measuring Cups & Spoons | Accurate ingredient measurement | Essential for baking precision |
| Sifter | Aerate and combine dry ingredients | Removes lumps |
| Silicone Spatula | Fold ingredients gently to avoid overmixing | Flexible for batter scraping |
| Loaf Pan (9×5 inches) | Bake the tea cakes | Non-stick or parchment-lined |
| Cooling Rack | Cool cakes evenly | Prevents sogginess |
| Oven Thermometer | Verify oven temperature | Optional but improves results |
Using this equipment, we ensure our Martino’s Tea Cakes develop their signature soft, buttery texture with a delightfully tender crumb. Having these tools ready before we begin will make the baking process seamless and enjoyable.
Prep Work
Before diving into baking Martino’s Tea Cakes, it’s crucial that we carefully prepare our dough and properly preheat the oven. These steps ensure the tea cakes develop their signature soft texture and rich flavor.
Preparing the Dough
To prepare the dough for our Martino’s Tea Cakes, follow these precise steps:
- Cream the Unsalted Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together 1 cup of unsalted butter (softened) and 3/4 cup of granulated sugar until the mixture is light and fluffy. This usually takes about 3 to 5 minutes on medium speed.
- Add Eggs and Vanilla Extract
Beat in 2 large eggs one at a time, mixing well after each addition. Then stir in 1 teaspoon of pure vanilla extract to infuse warmth into the batter.
- Combine Dry Ingredients
In a separate bowl, sift together the following dry ingredients to ensure even distribution and avoid lumps:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Baking powder | 1 1/2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon (optional) | 1/2 teaspoon |
| Ground nutmeg (optional) | 1/4 teaspoon |
- Alternately Add Dry Ingredients and Buttermilk
Gradually add the sifted dry ingredients to the butter mixture, alternating with 1 cup of buttermilk, starting and ending with the dry ingredients. Mix gently after each addition until just combined to preserve the tender crumb. Avoid overmixing.
- Fold in Optional Add-ins
If desired, gently fold in add-ins like 1/2 cup chopped nuts, 1/2 cup dried fruits, or 1 tablespoon citrus zest to elevate the flavor profile.
The dough should be smooth yet slightly thick, ready to be transferred into the prepared loaf pan.
Preheating the Oven
To bake Martino’s Tea Cakes perfectly, preheat your oven for optimal results:
- Set the Oven Temperature to 350°F (175°C)
Allow the oven to reach a steady preheated state before placing the dough inside. This ensures even cooking and prevents the cake from collapsing.
- Position the Oven Rack
Place the rack in the center of the oven for balanced heat distribution around the cakes.
- Optional: Use an Oven Thermometer
To guarantee accuracy, use an oven thermometer if your oven’s built-in gauge is unreliable. Maintaining a consistent 350°F (175°C) temperature is key to achieving that soft, buttery texture we desire.
With these prep steps completed thoughtfully, we can expect our Martino’s Tea Cakes to bake evenly with a tender crumb and delightful flavor.
Instructions
Follow these clear, step-by-step instructions to create Martino’s Tea Cakes with their signature soft texture and rich flavor. We’ll guide you from mixing the ingredients to baking perfect tea cakes every time.
Mixing the Ingredients
- Cream the Butter and Sugar: In a large mixing bowl, combine unsalted butter (softened) and granulated sugar. Use an electric mixer on medium speed to beat until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Crack in the eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated. This step enhances the richness and depth of the cakes.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and any optional spices like cinnamon or nutmeg. The sifting ensures even distribution and prevents clumps.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture to the butter mixture in three batches. Between each addition, mix in buttermilk, starting and ending with the dry ingredients. Use a rubber spatula or mixer on low speed to fold ingredients gently, preserving the tender crumb of the tea cakes.
- Incorporate Optional Add-Ins: If desired, fold in nuts, dried fruits, or citrus zest now to customize flavor and texture.
Shaping the Tea Cakes
- Prepare the Baking Pan: Lightly grease your loaf pan or tea cake molds. For easy release, you can also line the pan with parchment paper letting the edges hang over for peeling after baking.
- Spoon the Batter: Using a large spoon or scoop, transfer the batter into the pan. Smooth the top with a spatula, ensuring an even layer for consistent baking.
- Shape Individual Cakes (Optional): For mini tea cakes, use a cookie scoop or your hands to form small, evenly sized rounds. Place them on a parchment-lined baking sheet spaced about 2 inches apart.
Baking the Tea Cakes
Preheat your oven to 350°F (175°C) and place the rack in the center position for even heat circulation.
| Step | Temperature | Bake Time | Notes |
|---|---|---|---|
| Loaf Pan Cakes | 350°F (175°C) | 35-40 minutes | Insert a toothpick in center; it should come out clean |
| Mini Tea Cakes | 350°F (175°C) | 12-15 minutes | Bake until edges are golden and centers spring back |
- Place the pan or baking sheet in the oven and bake until the tea cakes turn golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes.
- Transfer the cakes to a cooling rack to cool completely to maintain their soft, buttery texture.
Pro Tip: For an extra touch, dust the top of cooled tea cakes with powdered sugar or brush lightly with melted butter for added moisture and shine.
Cooling and Serving Suggestions
Once our Martino’s Tea Cakes come out of the oven, it’s crucial to allow them to cool properly to preserve their delicate texture and rich flavor. Follow these steps to achieve the best results:
Cooling Steps
- Remove the cakes from the pans immediately after baking to prevent sogginess from trapped steam.
- Place them on a wire cooling rack to allow air circulation around all sides. This keeps the crust crisp and the inside tender.
- Let the tea cakes cool for at least 20 to 30 minutes. This resting time lets the crumb set firmly but remain soft and buttery inside.
- For loaf cakes, wait until they reach room temperature before slicing. For mini tea cakes, a shorter cooling period of 10 to 15 minutes is sufficient before serving.
Serving Suggestions
Martino’s Tea Cakes are versatile treats that pair wonderfully with various accompaniments and presentations. Here are some ideas to enhance the tea time experience:
| Serving Style | Description |
|---|---|
| Classic with Tea | Serve sliced tea cakes alongside black or herbal tea for a timeless pairing. |
| With Butter & Jam | Spread softened butter and your favorite fruit jam or marmalade on the warm cakes. Offers a rich and fruity contrast. |
| Dusting of Powdered Sugar | Lightly dust the cooled cakes with powdered sugar for an elegant and subtly sweet finish. |
| With Whipped Cream or Clotted Cream | Add a dollop of whipped cream or clotted cream to mini tea cakes for a luxurious treat. |
| Fresh Fruit Garnish | Serve with fresh berries or sliced citrus to add brightness and texture. |
“Cooling is not just a step; it’s an essential part of unlocking the perfect buttery softness and slight crispness that define Martino’s Tea Cakes.”
We recommend serving the tea cakes slightly warm or at room temperature for the most enjoyable flavor and texture. Storing any leftovers in an airtight container at room temperature keeps them fresh for up to 2 days. Reheat briefly in a low oven or microwave to revive softness before enjoying again.
Make-Ahead and Storage Tips
To maintain the delightful softness and buttery richness of Martino’s Tea Cakes, proper make-ahead and storage practices are essential. Following these strategies will help us enjoy the fresh taste and tender crumb of our tea cakes anytime.
Make-Ahead Tips
- Prepare in advance: We can bake Martino’s Tea Cakes up to 2 days before serving. After cooling completely, wrap them tightly in plastic wrap to lock in moisture.
- Freeze for longer storage: For extended freshness, wrap the cakes in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
- Thawing instructions: When ready to enjoy, thaw frozen tea cakes in the refrigerator overnight or at room temperature for about 1 to 2 hours. Avoid microwaving as it may alter texture.
Storage Methods
| Storage Type | Method | Duration | Tips |
|---|---|---|---|
| Room Temperature | Wrap in plastic wrap or store in an airtight container | 2 to 3 days | Keep away from direct sunlight |
| Refrigerator | Store in airtight container wrapped with plastic | Up to 1 week | Let sit at room temp before serving |
| Freezer | Double wrap (plastic + foil), place in freezer bag | Up to 3 months | Thaw slowly for best texture |
Additional Storage Tips
- Use an airtight container for storing tea cakes at room temperature to prevent drying out.
- Adding a small slice of bread inside the container can help retain moisture.
- Avoid stacking cakes without layers of parchment paper to preserve their shape.
By following these storage and make-ahead tips, we can ensure every bite of our Martino’s Tea Cakes remains just as tender and flavorful as when freshly baked.
Conclusion
Martino’s Tea Cakes offer a timeless treat that’s easy to make and delightful to share. With simple ingredients and straightforward steps, we can bring a bit of warmth and comfort to any occasion. Whether enjoyed fresh or stored for later, these tea cakes never lose their charm.
By following the tips and techniques we’ve covered, we’re set up for success every time we bake. Let’s keep this classic recipe alive in our kitchens and savor the joy it brings with every bite.
Frequently Asked Questions
What are Martino’s Tea Cakes?
Martino’s Tea Cakes are soft, buttery cakes with a tender crumb and subtle sweetness, commonly enjoyed as a comforting snack alongside tea or coffee.
What ingredients are needed to make Martino’s Tea Cakes?
Key ingredients include all-purpose flour, sugar, baking powder, baking soda, salt, unsalted butter, eggs, vanilla extract, and buttermilk. Optional add-ins like nuts, dried fruits, or spices can be included.
What equipment do I need to bake Martino’s Tea Cakes?
You’ll need mixing bowls, an electric mixer or stand mixer, measuring cups and spoons, a sifter, spatulas, a loaf pan, a cooling rack, and optionally an oven thermometer.
How do I prepare the dough for Martino’s Tea Cakes?
Cream butter and sugar until fluffy, add eggs and vanilla, sift dry ingredients, then alternate mixing dry ingredients and buttermilk gently into the batter, folding in any optional add-ins last.
What is the recommended oven temperature and baking time?
Preheat your oven to 350°F (175°C). Bake mini tea cakes for about 15-20 minutes and loaf pan cakes for 35-45 minutes or until golden and a toothpick comes out clean.
How should I cool and serve Martino’s Tea Cakes?
Cool on a rack to maintain texture. Serve slightly warm or at room temperature with tea, butter and jam, or fresh fruit for enhanced flavor.
Can I make Martino’s Tea Cakes ahead of time?
Yes, you can bake them up to two days in advance. For longer storage, freeze the cakes properly to maintain freshness and texture.
How do I store leftover Martino’s Tea Cakes?
Store at room temperature in an airtight container for up to two days, refrigerate for up to a week, or freeze for longer storage. Wrap tightly to retain moisture.