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Martino’s Bakery Original Tea Cakes

Martino’s Bakery Original Tea Cakes: A Nostalgic Delight

Indulge in the mesmerizing flavors of Martino’s Bakery Original Tea Cakes that bring back delightful memories.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Instant Dry Milk Adds a rich, nutty caramel flavor
  • 1 cup Whole Buttermilk Provides moisture and tanginess
  • 2 cups All-Purpose Flour Supplies structure; sifted
  • 1 tablespoon Baking Powder Ensures fluffiness; check freshness
  • 1 teaspoon Salt Balances sweetness
  • 1/2 cup Margarine Room temperature, contributes moisture
  • 1 cup Granulated Sugar Sweetens the cakes
  • 1/2 cup Light Brown Sugar Adds moisture and hint of caramel
  • 1 large Egg At room temperature for best results
  • 1 teaspoon Vanilla Extract Imparts classic aroma and flavor
For the Glaze
  • 1/4 cup Margarine Used to create a silky glaze
  • 1/4 cup Water Dissolves sugars for smooth finish
  • 1 cup Brown Sugar Adds depth and sweetness
  • 1 teaspoon Vanilla Extract Reinforces flavor in glaze
  • 2 cups Powdered Sugar Provides sweetness and glossy sheen
  • 1 pinch Salt Balances sweetness
  • 1 drop Food Coloring Optional, for a pop of color

Equipment

  • Stand mixer
  • mixing bowls
  • Baking Sheet
  • brownie bar pan
  • Saucepan

Method
 

Step-by-Step Instructions for Martino’s Bakery Original Tea Cakes
  1. Toast the instant dry milk in a preheated oven at 300°F for about 5 minutes until golden brown.
  2. In a mixing bowl, combine toasted dry milk with room temperature buttermilk. Whisk until mostly dissolved.
  3. In a separate bowl, whisk together flour, baking powder, and salt until evenly combined.
  4. Cream together margarine, granulated sugar, and brown sugar on medium speed until fluffy.
  5. Add egg and vanilla extract to the creamed mixture. Gradually mix in dry ingredients and buttermilk mixture until just combined.
  6. Prepare brownie bar pan, fill liners with batter, and bake at 350°F for 18-20 minutes. Check for doneness with a toothpick.
  7. Allow the cakes to cool in the pan for 5 minutes before transferring to a cooling rack.
  8. In a saucepan, combine margarine, water, and brown sugar. Stir until dissolved, then whisk in vanilla and powdered sugar.
  9. Dip cooled cakes into the warm glaze and allow excess to drip off before letting them set on a rack.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 12gVitamin A: 200IUCalcium: 40mgIron: 0.5mg

Notes

Watch the instant dry milk closely as it toasts to prevent burning. Always use room temperature ingredients for best results.

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