The best way to describe the results of this tea cakes recipe? The most tender cinnamon cake doughnut you ever had, in muffin form.
Adapted from Everything I Want To Eat: Sqirl and the New California Cooking. Copyright ©2016 by Jessica Koslow. Published by Abrams Books.
Recipe information
Yield
Makes 12
Ingredients
Cakes
10
2
⅔
2½
½
1
1
1
1
Topping
½
1
¼
4
Preparation
Cakes
Step 1
Preheat oven to 350°. Butter bottoms only (but not sides; the batter needs traction to achieve a nice rise) of cups of a standard 12-cup muffin pan. Whisk flour, sugar, baking powder, baking soda, cardamom, and salt in a large bowl. Whisk egg, milk, and 10 Tbsp. butter in a medium bowl to combine. Make a well in dry ingredients; add egg mixture and stir until only small lumps remain.
Step 2
Divide batter among muffin cups and bake until tops are golden brown and centers spring back when gently pressed, 24–28 minutes. Transfer pan to a wire rack and let cakes cool in pan 5 minutes. Turn cakes out onto rack and let cool completely.
Topping
Step 3
Whisk sugar, cinnamon, cardamom, and a pinch of salt in a small bowl to combine. Place butter in another small bowl. Dip tops of cakes in butter, then cinnamon sugar. Wait 5 minutes, then dip into cinnamon sugar again.