These brown butter berry tea cakes are delicate miniature sponge cakes perfect for a tea party, bridal shower, Mother’s Day, or any gathering where you’re serving coffee or tea. The browned butter gives the batter its depth of flavor, which accents the juicy berry at the heart of the tea cake. If you enjoy madeleines, but crave something easier, try these!
What exactly is a tea cake? Turns out that question has many answers, depending on where you are in the world. For example, in England, it’s a yeasted bun made with dried fruit (similar to a hot cross bun), toasted and buttered and enjoyed at afternoon tea. And in the American South, tea cakes are more like a cake-like cookie. What are tea cakes like in your region?
My idea of a tea cake is a miniature sponge cake perfectly suited for serving at a tea party, like these almond poppy seed tea cakes. They’re like delicate little… cakelets.
Tell Me About These Little Treats
- Flavor: Browning the butter gives these a subtle nutty, caramelized flavor, complemented by almond flour, fresh lemon zest, and a sweet-tart berry. The treats are like small French financier cakes.
- Texture: Whipping egg whites to soft peaks gives these brown butter tea cakes their spongey, airy texture. They’re soft with a slightly chewy crust, similar to a madeleine, with a juicy burst of berry in the middle.
- Ease: Much easier than making pastry, and no icing or fancy decorating required! The trickiest bit is browning the butter, but I’ll walk you through it.
I tried a few berry options, but I like these brown butter tea cakes best with fresh raspberries and blackberries—one berry in the center of each little cake. Perfect!
Like Madeleines, But a Lot Easier
This dessert recipe is a great introduction to making madeleines, because these tea cakes are reminiscent in taste and texture, but they don’t require the same level of precision.
- No super special pan: We’re baking these tea cakes in a mini muffin pan. This recipe yields 30-36 tea cakes, so it’s helpful to have 2 mini muffin pans, but you could certainly also just use 1 pan and bake in 2 batches. Though if you want to go fancy, this NordicWare tea cake plaque would be just the thing to impress your guests!
- No chill time: Unlike with madeleines, you don’t need to chill the batter.
- Less fussy: The brown butter tea cake batter is pretty forgiving. In regular sponge cakes (like angel food cake) and madeleines, we take great care to not deflate the egg whites, but in this recipe, it’s not quite as important. You could certainly sift the dry ingredients in, but the texture was still amazing without being so precise. Just use a mixer to combine the whipped egg whites with the rest of the ingredients.
You and I are breaking all the rules here… and we like it!!!
Grab these 10 ingredients:
The first step is to brown the butter. Have you ever done this before? It’s fairly simple, but if you’re new to browning butter, reviewing my How to Brown Butter page will be helpful.
Success Tip: How to Brown Butter
Brown butter is melted butter with an enhanced flavor brought on by gently cooking it, and it’s a staple ingredient in many French pastries. In less than 10 minutes, the butter melts, sizzles, foams… then transforms into a complex, nutty, caramelized-flavored ingredient. It’s liquid gold, and just as valuable to this recipe!
Make sure to stir constantly, and I recommend using a pan with a light interior, rather than a dark pan, so you can see the color change. The difference between brown butter and burnt butter is just a few seconds! I usually use my Le Creuset enameled cast iron fry pan and a silicone whisk for browning butter, but a stainless steel pan works well too. See Notes if you’re using a darker pan.
After browning the butter, separate 2 Tablespoons and use that to brush your mini muffin pan. (Extra brown butter flavor on the exterior, yum!) Let the remaining brown butter cool for 30 minutes. During that time, prepare the rest of the batter.
Whip egg whites into soft peaks:
Spoon into greased muffin cups, about 2 teaspoons batter per tea cake, and then top with a berry:
When they’re done, the cakes should be golden brown around the edges. If there’s a hump in the middle, that’s completely normal—that’s actually what you want when you bake madeleines. Adding the berries on top reduces the rise, but if you leave out the berries, they will form a little dome while baking.
Serving Your Tea Cakes
These tea cakes don’t need much to dress them up, I just give them a little sugar shower! Use a fine mesh sieve or sifter to sprinkle a dusting of confectioners’ sugar. You could also drizzle some melted white or dark chocolate on top.
Don’t forget your coffee or tea! (Or champagne.)
Can I Make These in a Regular Muffin Pan?
Yes! This recipe yields about 10 tea cakes when baked in a standard-size muffin pan. See Notes for adapted instructions.
Brown Butter Berry Tea Cakes Recipe
Ingredients You’ll Need
Instructions
- Set out a medium heat-proof bowl because you’ll need it at the end of this step. Slice the butter into Tablespoon-size pieces and place in a light-colored skillet or saucepan. A light-colored interior is crucial for determining when the butter begins to brown. (See Notes if using a dark skillet or pan.) Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once it’s a light caramel-brown color, remove from heat immediately and pour into the bowl, including any brown solids that have formed on the bottom of the pan. Separate out 2 Tablespoons of brown butter—we’ll brush that in the muffin pans in step 2. Cool the remaining brown butter (about 1/2 cup) for 30 minutes in the refrigerator, or until room temperature and no longer warm. Don’t cool longer than that because the butter will begin to solidify.
- Preheat the oven to 350°F (177°C). Using a pastry brush, brush the cups of a 24-count mini muffin pan with the 2 Tablespoons of browned butter. This recipe yields 30–36 tea cakes, so grease a 2nd pan or bake the batter in batches. If using mini muffin liners, brush the liners with the brown butter.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the egg whites on high speed in a large bowl until soft peaks form, about 2–3 minutes. Add the almond flour, all-purpose flour, granulated sugar, baking powder, salt, and lemon zest. Beat on low speed until combined and don’t worry that the egg whites deflate, you’ll still taste their fluffy goodness in the cakes! Mixture will be sticky, lumpy, and thick. Pour in the vanilla extract and cooled brown butter and beat on low speed until combined.
- Spoon 2 teaspoons of batter into each greased muffin cup. Lightly poke a berry into the center of each. No need to submerge the berry, just stick it on top.
- Bake for 14–16 minutes or until the edges are golden brown. Remove from the oven and cool in the pan for 10 minutes before removing. Tea cakes will slightly deflate as they cool.
- If desired, lightly sift confectioners’ sugar on warm or cooled tea cakes before serving.
- Tea cakes are best enjoyed the day they are made. Store leftover tea cakes covered lightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.
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