Best 4 Cherry Vanilla Tea Cake With Vanilla Sugar Recipes
Indulge in a culinary delight with our moist and flavorful Cherry Vanilla Tea Cake, topped with a sweet and crunchy Vanilla Sugar glaze. This delectable treat combines the classic flavors of cherries and vanilla, creating a symphony of taste that will tantalize your palate.
For those with a preference for a denser and more decadent cake, our Chocolate Zucchini Cake is a delightful option. The rich chocolate flavor and moist texture, complemented by the subtle sweetness of zucchini, make this cake a true crowd-pleaser. For a burst of citrusy goodness, our Lemon Blueberry Bread promises a refreshing and zesty treat. The bright flavors of lemon and blueberries dance together in a symphony of tang and sweetness, creating a delightful treat perfect for any occasion.
If you're seeking a light and airy treat, our Vanilla Cupcakes with Vanilla Buttercream Frosting are sure to satisfy your sweet tooth. These delicate cupcakes are topped with a fluffy and flavorful buttercream frosting, creating an irresistible combination that will leave you wanting more.
And for those who prefer a classic comfort food, our Banana Bread with Cream Cheese Frosting offers the perfect blend of nostalgia and indulgence. The moist and tender banana bread, topped with a creamy and tangy cream cheese frosting, is a beloved classic that will warm your heart and satisfy your cravings.
CHERRY TEA CAKES
Enjoy this delicious cookie using Gold Medal® all-purpose flour - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 60
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
- In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g
CHERRY-VANILLA TEA CAKE WITH VANILLA SUGAR
Categories Cake Dessert Bake Cherry Vanilla Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Lightly butter and flour 10-inch springform pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in vanilla extract. Transfer 2 tablespoons dry ingredients to small bowl. On low speed, beat half of remaining dry ingredients into butter mixture, then mix in sour cream and lemon peel. Beat in remaining half of dry ingredients. Mix cherries into reserved 2 tablespoons dry ingredients; fold cherries into batter.
- Spoon batter into prepared pan; smooth top with spoon. Bake until tester inserted into center of cake comes out clean, about 30 minutes. Transfer cake to rack and cool 10 minutes.
- Meanwhile, using small sharp knife, scrape seeds from vanilla bean into small bowl. Mix in 1 tablespoon sugar, rubbing with fingertips to distribute seeds. Add powdered sugar and rub again.
- Sift vanilla sugar over hot cake and cool. Cut around pan sides to loosen cake; remove pan sides. (Can be made 1 day ahead. Cover; let stand at room temperature.)
VANILLA TEA CAKE
This simple loaf cake is wonderful with fresh berries and whipped cream. You may not be able to wait a day for it.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Grease and flour a 10-by-5-by-3-inch loaf pan. Line bottom with parchment paper. With rack in center, heat oven to 325 degrees. Place a baking sheet on the rack to heat. Sift together flour, salt, and baking powder.
- In an electric mixer with paddle attachment, beat butter on medium speed until light and fluffy, 3 to 4 minutes. Gradually add sugar; beat until creamy. Beat in eggs one at a time. Add vanilla; beat until creamy.
- With mixer on lowest speed, gradually add flour mixture. Mix just until incorporated.
- Scrape batter into prepared pan; tap on countertop to settle. Place pan on baking sheet in oven. Bake 1 hour to 1 hour and 15 minutes, until cake is golden on top and a tester inserted into center comes out clean.
- Let pan cool on a rack for 1 hour. Slide knife around cake to loosen. Invert pan to remove cake, then place upright on rack. When completely cool, wrap tightly in plastic and let stand 24 hours. Serve with fresh mixed berries on the side.
CHERRY VANILLA CAKE
I decided to post this recipe since it is scribbled on a yellowed paper napkin. Easy I have no clue how long I have had the napkin or where I got the recipe
Provided by mandabears
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 pan.
- Mix cherry pie filling and cake mix together by hand.
- Add rest of ingredients and stir by hand until well mixed.
- Pour into prepared pan.
- Bake for 40-50 minutes or until top is golden brown.
- I usually do not frost this cake, I dust it with confectioners sugar.
Nutrition Facts : Calories 4881.6, Fat 260.4, SaturatedFat 34.2, Cholesterol 423, Sodium 3974.8, Carbohydrate 587.4, Fiber 19.1, Sugar 286.7, Protein 58.3
Tips:
- Use fresh, ripe cherries for the best flavor. If fresh cherries are not available, frozen, unsweetened cherries can be used. Be sure to thaw and drain them before using.
- To make vanilla sugar, simply combine 1 cup of granulated sugar and 1 vanilla bean, split and scraped, in a jar. Cover and shake to combine. Let sit for at least 24 hours before using.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let sit for 5 minutes before using.
- To get a moist and tender crumb, be sure not to overmix the batter. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven. This will help ensure that the cake rises evenly and doesn't sink in the middle.
- Let the cake cool completely before serving. This will help the flavors to develop and the cake to set.
Conclusion:
This cherry vanilla tea cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and tender crumb, sweet and tart cherries, and delicate vanilla flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cherry vanilla tea cake a try. You won't be disappointed!
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