- Fully line a 9X13 inch cake pan with parchment paper.
- Cream the butter and sugar until fluffy.
- Add the eggs, one at a time, beating after each addition.
- Add the vanilla and stir.
- Add all the dry ingredients to a medium mixing bowl and whisk it all up.
- Add the dry ingredients alternating with the buttermilk to form a batter.
- Fold in the marmalade.
- Pour the batter into the prepared pan.
- Place in the oven and bake for 25 to 30 minutes or until the cake springs back.
- Remove from the oven and let the cake cool until at least lukewarm.
- If chilled, the cake will slice neatly.
- Sprinkle with icing sugar on the top and serve at room temperature.
MARMALADE TEA CAKE
says he. We sit in our London
living room over a cup of black tea and discuss the latest in politics,
scientific research, and ethics. Sometimes we talk about the children. A slice
of something would be nice, perhaps a slice of marmalade cake? For me the term ‘coffee
cake’ evokes espresso, nuts, buttercream and dark chocolate; the type of cakes
served in coffee houses across the EU. Grab the cookie tin dear and look what
is waiting for us. In year 49 we are well established in our habits.
Found the recipe on line, but since it no longer resembles the original... Hint. Marmalade is jam. Jam is sweet. There is no need for 1.5 cups of sugar, brown sugar streusel and sugar glaze. Also there is too much liquid. Thanks for the inspiration, but I had to reinvent the recipe. The crumb turns out nice, the flavour is divine and the icing sugar on top is only for looks. Don’t inhale it darling, the powdered sugar will make you cough.
Marmalade Tea Cake
3/4 cup soft butter
1/2 cup sugar
1 tsp vanilla
2-3/4 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup buttermilk
1 cup marmalade
icing sugar for sprinkling
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
- ALMOND MARMALADE CAKE
- CARAMEL WALNUT BARS
- USING UP FRUIT
- TINY SALTY TEA BISCUITS - SÓS APRÓ TEASÜTEMÉNY
- POACHING SOCKEYE with VEGETABLES AND STOCK
- COCOA SNAILS - KAKAÓSCSIGA
- LAMINATED YEAST PASTRY - BLUNDELL TÉSZTA
- MARMALADE TEA CAKE
- PORRIDGE BREAD
- RAISIN EGG BREAD
- BREADING and FRYING CUTLETS
- EASTER HAM from READY TO EAT
- HAM HAMBURGERS
- NUTELLA PISKOTA – NUTELLA PISKÓTA
- WALNUT SQUARES - DIÓS PITE
- CARROT MUFFINS
- CHOCOLATE CHUNK COOKIES
- ROASTED ASPARAGUS
- BUTTER ROLLS
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- ► 2012 (290)
- ► 2011 (179)
- ► 2010 (202)