
How To Make Marbled Tea Cake
In this tea cake, a sweet and simple vanilla cake is marbled with coffee swirls then baked and dusted with cinnamon sugar for a perfect tea pairing.
Serves:
Ingredients
- 1¾cupsall-purpose flour
- 2tspbaking powder
- ½tspsalt
- ½cupbutter
- ¾cupwhite sugar
- 2eggs
- ½cupmilk
- 2tspvanilla extract
- 2tspinstant coffee granules
- 2tbspboiling water
- 2tbspcinnamon sugar
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Grease an 8 by 8-inch baking pan.
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Sift the flour, baking powder, and salt into a large bowl. Use and electric mixer to beat the butter and sugar in a separate large bowl until light and fluffy.
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One at a time, beat the eggs into the butter mixture. Beat in ½ of the flour mixture, the milk, and the remaining flour. Mix well after each addition. Stir in vanilla extract.
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Transfer about â…“ of the batter to a small bowl. Dissolve the instant coffee granules in 2 tablespoons of boiling water. Stir the coffee liquid into the small bowl of batter.
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Spoon ½ of the vanilla batter into the prepared baking pan and top with the coffee batter.
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Spoon the remaining vanilla batter over the coffee layer. Use a butter knife to gently swirl the batters together.
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Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool on wire rack for 30 minutes. Dust cooled cake with cinnamon sugar.
Nutrition
- Calories:Â 315.08kcal
- Fat:Â 13.30g
- Saturated Fat:Â 7.95g
- Trans Fat:Â 0.47g
- Monounsaturated Fat:Â 3.52g
- Polyunsaturated Fat:Â 0.78g
- Carbohydrates:Â 44.15g
- Fiber:Â 0.74g
- Sugar:Â 22.86g
- Protein:Â 4.81g
- Cholesterol:Â 72.02mg
- Sodium:Â 222.21mg
- Calcium:Â 116.31mg
- Potassium:Â 78.54mg
- Iron:Â 1.62mg
- Vitamin A: 121.26µg
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