These little tea cakes are dense, moist, and delicately flavored. I love them with rooibos tea but they are also lovely with coffee or even lemonade on a hot day. The recipe was adapted from the Fruit cookbook from The Essential Kitchen. Enjoy!
Ingredients
8 oz unsalted butter
2 cups sugar
6 eggs
3 cups all purpose flour (sifted)
1 cup sour cream
1 tbsp orange juice
1 tbsp orange zest
1 tbsp lemon zest
1 tsp vanilla extract
- Preheat oven to 350
- Oil or butter a large bundt pan (or mini bundts)
- Cream butter and sugar
- Beat in eggs one at a time
- Fold in flour and sour cream
- Add orange juice, vanilla extract, and all zest, mix gently but thoroughly
- Pour into prepared pan(s) and bake until tester comes out clean (aprox 20 minutes if using small molds, 40 if using a large bundt).
For white icing whisk together 1 part milk to 2 parts confectioners sugar. Drizzle over cooled cakes and allow to set.
~Happy Wednesday Everyone~
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Love your blog, new follower! That looks amazing! Where did you get your floral cake pan?
ReplyDeletecome by and enter my giveaway at www.msmadeulook.blogspot.com
Hi Abbie,
ReplyDeleteI actually found the rose baking pan at TJ Maxx (and discount shop that carries items from department stores). You can often find similar items at places like Filene's Basement or Marshall's for a great price. Department stores with decent kitchen product selections (like Macy's) will also often carry novelty bakeware.
Cheers,
Lia