Best Vanilla Tea Cake Recipes

Cherry-Vanilla Tea Cake with Vanilla Sugar image

Yield Makes 10 servings

Number Of Ingredients 14

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2/3 cup sour cream
1 teaspoon grated lemon peel
1 cup canned pitted sweet cherries, halved, drained
1/2 vanilla bean, split lengthwise
2 tablespoons powdered sugar

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 image

Provided by Martha Stewart

Number Of Ingredients 7

2 cups cake flour, plus more for pan
1/2 teaspoon salt
1 tablespoon baking powder
1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for pan
1 1/2 cups sugar
5 large eggs
2 teaspoons pure vanilla extract

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.