As I walked through the charming streets of Burbank, a familiar sweetness wafted from the beloved Martino’s Bakery, instantly transporting me back to carefree afternoons with friends. The memory of their original tea cakes lingered long after, inspiring me to recreate that magic at home. With this copycat recipe for Martino’s Bakery Original Tea Cakes, you can indulge in the soft, tender crumb and that iconic sweet glaze, all in your own kitchen. These delightful square cakes are not only a breeze to prepare, but they also double as the perfect sweet treat for gatherings or quiet afternoons. Whether you’re pairing them with your favorite cup of tea or simply enjoying them as a snack, their nostalgic flavors are sure to warm hearts and satisfy cravings. Curious about how to whip up these nostalgic delights? Let’s dive into the recipe!
Why Are These Cakes So Irresistible?
Nostalgic flavor: Each bite of these Martino’s Bakery Original Tea Cakes brings back cherished memories with an exquisite vanilla base and hints of caramel.
Easy to make: This recipe simplifies the baking process, making it approachable for everyone—perfect for the home cook eager to try something new.
Versatile enjoyment: Pair them with coffee for brunch or savor as a delightful snack at any time of day—these cakes are sure to be a hit!
Pleasure for the eyes and palate: With their signature square shape and crinkly sweet glaze, these tea cakes aren’t just tasty; they’re a feast for the eyes too!
Time-saving treat: Whip them up quickly, and enjoy them fresh from the oven to your plate! Try pairing them with a warm cup of Lemon Verbena Tea for an extra special moment.
Martino’s Bakery Original Tea Cakes Ingredients
• Perfect for recreating the nostalgic flavors of your favorite bakery treat!
For the Batter
- Instant Dry Milk – Adds a rich, nutty caramel flavor; substitute with regular milk for a different taste.
- Whole Buttermilk – Provides moisture and tanginess; a mixture of milk and vinegar can work in a pinch.
- All-Purpose Flour – Supplies structure; be sure to sift for a light batter.
- Baking Powder – Ensures fluffiness; check freshness to maximize rising.
- Salt – Balances sweetness and enhances flavor.
- Margarine (Room Temperature) – Contributes moisture and richness; unsalted butter can be used as a substitute.
- Granulated Sugar – Sweetens the cakes delightfully.
- Light Brown Sugar – Adds moisture and a hint of caramel flavor, perfect for these Martino’s Bakery Original Tea Cakes.
- Large Egg – Binds ingredients together; make sure it’s at room temperature for best results.
- Vanilla Extract – Imparts a classic aroma and flavor, enhancing the cake’s profile.
For the Glaze
- Margarine – Used to create a silky glaze; can be substituted with unsalted butter.
- Water – Helps to dissolve sugars for a smooth finish.
- Brown Sugar – Adds depth and sweetness to the glaze.
- Vanilla Extract – Reinforces flavor in the glaze as well.
- Powdered Sugar – Provides sweetness and helps achieve the perfect glossy sheen.
- Salt – Adds balance to the sweetness; a pinch goes a long way!
- Food Coloring (Optional) – For a fun pop of color if desired.
Step-by-Step Instructions for Martino’s Bakery Original Tea Cakes
Step 1: Prepare Dry Milk
Toast the instant dry milk by spreading it evenly on a parchment-lined baking sheet. Place it in a preheated oven at 300°F and watch closely for about 5 minutes, until it turns golden brown and emits a nutty aroma. This step is crucial for achieving the rich, caramel flavor in your Martino’s Bakery Original Tea Cakes.
Step 2: Combine Buttermilk
In a mixing bowl, stir together the freshly toasted dry milk with room temperature whole buttermilk. Use a whisk to mix until most of the dry milk is dissolved, creating a creamy mixture that will add moisture and tanginess to your cake batter. This combination sets the foundation for your delicious tea cakes.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Sifting the flour beforehand will help prevent clumping and ensure a light, airy texture in your Martino’s Bakery Original Tea Cakes. Set aside this dry mixture to be blended into the wet ingredients later.
Step 4: Cream Butter and Sugars
In a stand mixer fitted with a paddle attachment, combine the room temperature margarine, granulated sugar, and light brown sugar. Beat on medium speed until the mixture is fluffy, about 2-3 minutes. This step creates a soft dough that will hold the other ingredients together perfectly, setting the stage for your sweet, tender cakes.
Step 5: Incorporate Wet Ingredients
With the mixer on low speed, add the large egg and vanilla extract to the creamed mixture. Gradually introduce the dry flour mixture and the buttermilk mixture, alternating between them until just combined. Avoid overmixing at this stage to keep your Martino’s Bakery Original Tea Cakes soft and fluffy—stop as soon as you no longer see dry flour.
Step 6: Bake
Prepare a brownie bar pan by lining it with cupcake liners, then fill each liner about ¾ full with the batter (approximately 2 ounces each). Place the filled pan in a preheated oven at 350°F and bake for about 18-20 minutes. The cakes are done when a toothpick inserted into the center comes out clean, indicating a perfectly fluffy texture.
Step 7: Cool
After baking, allow the cakes to cool in the pan for about 5 minutes. Then, carefully transfer them to a cooling rack to finish cooling completely. This essential step not only prevents sogginess but also prepares them for that irresistible glaze that defines the Martino’s Bakery Original Tea Cakes.
Step 8: Make Glaze
In a saucepan, combine margarine, water, and brown sugar over medium heat, stirring until dissolved. Once the mixture is smooth and begins to bubble, remove it from the heat and whisk in the vanilla extract and powdered sugar. This step creates a glossy glaze that will beautifully top your cooled tea cakes.
Step 9: Glaze the Cakes
Once the cakes are completely cool, dip the tops of each cake into the warm glaze, allowing any excess to drip off. Place the glazed cakes back onto the cooling rack so the glaze can set into a perfect crinkly shell. This delightful finish is what makes your Martino’s Bakery Original Tea Cakes a cherished treat!
Expert Tips for Martino’s Bakery Original Tea Cakes
- Monitor Toasting: Watch the instant dry milk closely as it toasts to prevent burning, ensuring a rich flavor in your tea cakes.
- Room Temperature Ingredients: Always use room temperature ingredients for the best emulsification and texture in your Martino’s Bakery Original Tea Cakes.
- Avoid Overmixing: Mix the batter gently after adding flour to maintain the light, fluffy texture characteristic of these delightful cakes.
- Check Baking Time: Keep an eye on the cakes toward the end of the baking time; start checking at 18 minutes to avoid overbaking.
- Set Glaze Correctly: Allow the glaze to set on a cooling rack to achieve that irresistible crinkly shell; patience pays off with a perfect finish!
How to Store and Freeze Martino’s Bakery Original Tea Cakes
Room Temperature: Keep the cooled tea cakes in a non-airtight container at room temperature for up to 3 days, ensuring they maintain their delightful softness.
Fridge: If you prefer to keep them a bit longer, store in the refrigerator for up to 5 days. Just be sure to cover them to prevent drying out.
Freezer: For longer storage, freeze the tea cakes wrapped in plastic wrap and placed in an airtight container for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
Reheating: To rejuvenate their soft texture, gently warm frozen cakes in a microwave for 10-15 seconds, or until just heated through—perfect with a cup of tea!
Make Ahead Options
These Martino’s Bakery Original Tea Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing the dry ingredients and wet ingredients separately, and then refrigerating them. Combine the two just before baking to keep the texture light. The baked tea cakes can be stored in an airtight container for up to 3 days at room temperature; however, for longer storage, freeze them in a single layer, then transfer to a zip-top bag for up to 3 months. When ready to enjoy, simply glaze them after they’ve cooled and serve—ensuring you have homemade delights on hand, just like at the bakery!
Martino’s Bakery Original Tea Cakes Variations
Feel free to get creative and customize your tea cakes for an even more delightful experience!
-
Gluten-Free: Use a gluten-free all-purpose flour blend to keep the same texture while accommodating gluten sensitivities.
-
Oil Substitute: Swap margarine with coconut oil for a subtle hint of tropical flavor and added moisture.
-
Flavor Boost: Add a teaspoon of almond extract or orange zest to the batter for a burst of refreshing flavor.
-
Nutty Texture: Mix in ½ cup of finely chopped walnuts or pecans for a delightful crunch and nutty aroma.
-
Citrus Glaze: Replace vanilla extract in the glaze with lemon or orange juice for a zesty twist that pairs beautifully with tea.
-
Chocolate Drizzle: Melt dark or white chocolate and drizzle over the glazed tea cakes for a touch of indulgence.
-
Spice it Up: Incorporate 1 teaspoon of cinnamon or nutmeg into the batter for a warm, cozy flavor that’s perfect for chilly afternoons.
-
Dairy-Free Delight: Substitute dairy products with almond milk and vegan butter to create a deliciously dairy-free version while maintaining the original charm.
These variations allow you to explore new flavors or accommodate dietary preferences, ensuring everyone can enjoy these tempting treats. And for a delicious drink pairing, don’t forget to try them with Tiger Milk Tea or enjoy a refreshing cup of Lemon Verbena Tea alongside your tea cakes!
What to Serve with Martino’s Bakery Original Tea Cakes?
Indulge in a delightful spread that complements the sweet flavors and tender crumb of these nostalgic cakes, making any occasion feel special.
-
Fresh Berries: Juicy strawberries, blueberries, and raspberries add a refreshing sweetness, balancing the rich glaze beautifully.
-
Whipped Cream: Light and fluffy, a dollop of whipped cream pairs perfectly, enhancing the creaminess of every bite.
-
Earl Grey Tea: The bergamot notes in Earl Grey harmonize with the vanilla cake, creating an irresistible afternoon tea experience.
-
Lemon Curd: Bright and zesty, lemon curd brings a tart contrast that elevates the sweet flavors of the cakes.
-
Iced Coffee: The rich, smooth notes of iced coffee make an excellent companion, perfect for those leisurely brunch gatherings.
-
Caramel Sauce: Drizzling warm caramel atop the cakes adds a decadent touch, enhancing their already delightful flavor profile.
Treat yourself and your loved ones with these pairings, turning a simple moment into a joyous celebration of flavors and memories!
Martino’s Bakery Original Tea Cakes Recipe FAQs
What type of milk should I use for this recipe?
Using instant dry milk is essential as it adds a rich, nutty caramel flavor that is signature to Martino’s Bakery Original Tea Cakes. If you don’t have it on hand, you can substitute it with regular milk, but please note that this may alter the taste and texture of the cakes.
How should I store the tea cakes to keep them fresh?
To keep your baked Martino’s Bakery Original Tea Cakes fresh, store them in a non-airtight container at room temperature for up to 3 days. If you wish to store them longer, you can refrigerate them for up to 5 days, but make sure they are covered to prevent them from drying out.
Can I freeze the tea cakes, and how?
Absolutely! For longer storage of your Martino’s Bakery Original Tea Cakes, wrap each cake in plastic wrap and place them in an airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw the cakes at room temperature.
What should I do if my cakes don’t rise properly?
If your tea cakes don’t rise as expected, it could be due to expired baking powder. Always check your baking powder for freshness before using. Additionally, ensure you’re not over-mixing the batter after adding the flour, as this can affect the texture and cause the cakes to sink.
Are these tea cakes suitable for people with allergies?
Keep in mind that this recipe contains common allergens such as eggs and dairy (through the margarine and buttermilk). For those with gluten allergies, you can substitute the all-purpose flour with a gluten-free blend. Always check the specific products you’re using to ensure they are allergy-friendly.
How do I know when the tea cakes are done baking?
For perfectly baked Martino’s Bakery Original Tea Cakes, insert a toothpick in the center of a cake about 18 minutes into baking. If it comes out clean or with a few moist crumbs attached, they are ready! If the toothpick comes out wet, they need more time—check at one-minute intervals until fully cooked.
Martino’s Bakery Original Tea Cakes: A Nostalgic Delight
Ingredients
Equipment
Method
- Toast the instant dry milk in a preheated oven at 300°F for about 5 minutes until golden brown.
- In a mixing bowl, combine toasted dry milk with room temperature buttermilk. Whisk until mostly dissolved.
- In a separate bowl, whisk together flour, baking powder, and salt until evenly combined.
- Cream together margarine, granulated sugar, and brown sugar on medium speed until fluffy.
- Add egg and vanilla extract to the creamed mixture. Gradually mix in dry ingredients and buttermilk mixture until just combined.
- Prepare brownie bar pan, fill liners with batter, and bake at 350°F for 18-20 minutes. Check for doneness with a toothpick.
- Allow the cakes to cool in the pan for 5 minutes before transferring to a cooling rack.
- In a saucepan, combine margarine, water, and brown sugar. Stir until dissolved, then whisk in vanilla and powdered sugar.
- Dip cooled cakes into the warm glaze and allow excess to drip off before letting them set on a rack.
