Raspberry Chamomile Tea Cakes
Tender little bundt cakes infused with chamomile, studded with juicy red raspberries, and dressed with a lemon glaze.
Equipment
- Mini bundt cake pan
Ingredients
Raspberry Chamomile Tea Cakes
- 1/2 cup buttermilk
- 2 tablespoons dried chamomile flowers
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 tablespoons dried chamomile, ground and sifted
- 4 ounces unsalted butter, room temperature
- 1 teaspoon vanilla
- 2 eggs, room temperature
- 1/2 cup raspberries, fresh or frozen
Lemon Glaze
- 3/4 cup powdered sugar
- 1 lemon, zested
- 1-2 tablespoons fresh lemon juice
Instructions
For the raspberry chamomile tea cakes:
- Preheat your oven to 350° F. Grease mini bundt pans or line a cupcake pan with paper liners.
- Warm your buttermilk just slightly with the dried chamomile flowers. Turn off heat and allow to steep while you make the batter.
- Mix flour, baking soda, baking powder, and salt together in a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar with the chamomile powder for a few minutes. Add the soft butter and cream until fluffy. Add vanilla.
- Add your eggs, one at a time, scraping the sides of the bowl in between. Mix on medium speed until light and fluffy, about 3 minutes.
- Add about 1/3 of your dry ingredients and mix lightly.
- Strain chamomile flowers out of buttermilk. Add half of buttermilk to butter-sugar mixture; mix lightly. Continue alternating remaining flour mix and buttermilk, mixing in last 1/3 of dry ingredients last.
- Remove from stand mixer and gently fold in raspberries, being careful not to overmix.
- Divide batter amongst baking cups. The batter should come about 2/3 of the way up – it will rise a decent amount. Bake for 18-25 minutes, until the cakes spring back when gently pressed.
- Allow to cool about 10 minutes and then remove cakes from the mold. Allow mini bundt cakes to cool completely before icing.
For the lemon glaze:
- Sift the powdered sugar and pour into a liquid measuring cup. Add the zest. Add lemon juice, stirring, a little bit at a time. You may need to adjust the amount of lemon juice and sugar accordingly. You want a glaze that is relatively thick, yet pourable.
- Drizzle a small spoonful onto each cake.
- Decorate with raspberries and fresh or dried chamomile.
Notes
These little cakes are best when they’re fresh. However, they can be kept at room temperature for 2-3 days. Keep wrapped well or in a sealed container so they don’t dry out!
Did you try this recipe?
Be sure to leave a comment below!
