Recipe of the Week: Jam Tea Cakes

A delectable afternoon tea treat

Afternoon tea is my favorite part of the day when you can sip on hot brewed tea and munch on sandwiches and pastries with friends. Due to working hours, afternoon tea is impossible to have during the week but once the weeked approaches it is nice to indulge in this wonderful English tradition.

Biscuts with jam is one of my favorite tea snacks. However, a successful tea party wouldn't be possible without delicious tea cakes. I came up with this recipe on a whim. My goal was to combine the best of both of these treats. The end result was very rewarding!


  • 1 1/8 cups sugar
  • 1/2 cup berries
  • 1/2 cup blackberry jam
  • 2 cups flour
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 stick butter, softened
  • 2 large eggs
  • 1/2 cup buttermilk


Preheat oven to 350 F. Butter and line a 12 well cupcake pan. Pulse berries with 1/8 cup of the sugar until fine. Fold in jam and set aside. Whisk together flour, baking powder, and salt in a bowl. Beat butter and remaining sugar in a separate bowl until pale and fluffy. Add eggs one at a time, beating well after each addition and scraping bowl down as needed. Reduce speed and add flour mixture in three additions and buttermilk alternately-beginning and ending with flour. Add the batter to each cupcake well. Next, put about 1 tbsp of the jam mixture on top of the batter in each well. Bake for about 20 minutes or until tester comes out clean when stuck into cake part (careful to avoid the jammy center). Cool for about 10 minutes before removing.


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