I know, I told you that I would have this cake recipe posted yesterday. I’m sowwwy, I got behind on my school work and had to finish it. Good news, I’m only a day late! Here is the recipe for Irish Tea Cake!
I have another sweet Irish treat for you. I love this cake, it’s so light and tasty.
Last week, I asked my Facebook fans what St. Paddy’s day ideas they wanted to see or any special dishes they make every year. I got a couple of awesome ideas. One was to bake with Baileys, which is how I got the idea for the Baileys Brownies with Baileys Frosting, which I shared on Monday. Another great idea came from by best friend, she suggested Irish Tea cakes. I’ve never actually had Irish Tea Cake before but it really intrigued me, so I had to look it up and make it.
Awesome cake and so simple! Aside from being simple, I love that this cake is versatile. You can serve it with anything from fruit, to jam, to whipped cream. I served it with some fresh raspberries and tea. It was a perfect combination of crisp fruit and soft, light cake. Mmmm…mmm…good!
Ingredients
- 1/2 cup of unsalted butter softened
- 1 cup of white sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1 3/4 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup of whole milk
- 2 tbs sour cream
- 2 tbs powder sugar for dusting
Instructions
- Preheat the over to 350, grease and lightly flour the 9-inch round cake pan.
- Beat the butter and sugar on medium speed, until light. (about 2 minutes)
- Add the eggs, one at a time, beating well after each addition.
- Beat in vanilla, milk and sour cream.
- Sift in the flour, baking powder and salt. Mix everything, on low speed, until just combined.
- Pour the batter into the pan and bake for 25-30 minutes. Do the toothpick test to check for doneness.
- Cool the cake completely and dust with powder sugar.
I hope you get a chance to try this cake and love it as much as my whole family did! Thank you to my bestie for the suggestion!
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Tanusree says
this looks lovely. i’ll surely try it sometime soon. have a great day !
Paula says
Oh my goodness…wonderful! We baked this on Saturday and there was not a crumb to be had once a few of the littles went up for seconds! This is going to be added to my list of baking must-haves! I am linking up with you today on my blog, http://weewhimsicals.typepad.com/weewhimsicals/2013/03/-thinking-green-.html, encouraging all to visit with you for this wonderful recipe! ~ Paula
Diane Balch says
I love how simple and light your cake is… haven’t seen you around foodie friday in a while. Why don’t you bring this by today. Happy St. Patrick’s Day.
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great St. Patrick’s Day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
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Virginia Castaneda says
Love this recipe. Made it twice. First time used oat flour since I must stay away from gluten. Used lactose fat free milk and it came out light , fluffy and delicious. Second time baked with all purpose flour for my cousin also came out delicious. This recipe is a keeper. Thanks for your post.
Virginia Castaneda says
Loved this recipe. Made it twice. The first time I used oat flour since I must stay away from gluten. It came out light, fluffy, and so delicious. I also used lactose fat free milk. This recipe is a keeper. The second time I used all purpose flour and it was delicious. Thanks for posting this recipe!
lyuba says
I’m so happy you liked it, Virginia!!
I love the idea of oat flour, I will definitely try it now :). Thank you!
Aamenah says
Hi….can i substitute czke flour with all purpose flour?
Moreover i do not have sour cream….what can i use instead?
Thanks
LyubaB says
You can but it will affect the texture it will be a little denser you can sub the sour cream for full-fat plain yogurt.