Today’s post is a special one; this Tennessee Teacake recipe is what I sent out to three other food bloggers participating in The Great Food Blogger Cookie Swap, benefiting Cookies for Kids’ Cancer.
COOKIES FOR KIDS’ CANCER is a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.
Tennessee Teacakes are a Christmas tradition dating back to my days in Nashville. There was a company that made these teacakes and sold them as corporate gifts and I just loved them. That company is no longer in business, since the founder passed away, but it’s just not Christmas without them. This recipe is a compilation and modification of several recipes I found claiming to be Tennessee Teacakes; I altered them to come closer to what I remember them tasting like.
A Tennessee Teacake is not a cake, it’s not a brownie and it’s not a cookie…it’s the best of all three rolled into one. It has a crispy outside, with a gooey, moist center. It tastes of cinnamon and nutmeg and pecans and love; they are just fabulous.
I hope you’ll start a Tennessee Teacake tradition at your house.
- ½ cup butter (one stick-8 tablespoons)
- 1 cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ teaspoon apple cider vinegar
- 1½ cups flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup finely ground pecans
- confectioners' sugar for dusting
- Preheat the oven to 350°F.
- Grease mini muffin tins lightly and set aside.
- In a large saucepan, over medium heat, add the butter and both sugars.
- Stir constantly until the sugars are melted.
- Remove from heat and allow to cool for about 10 minutes.
- Once the sugars have cooled, place them in the bowl of a mixer and add the eggs, vanilla and vinegar.
- Beat until combined.
- Add the flour, salt, cinnamon, nutmeg and pecan pieces and beat just until combined.
- Place 1 rounded teaspoon of batter in each mini muffin slot in the prepared pan.
- Place the pans into the preheated oven and bake for 14 minutes (they will be crisp on the outside, but not completely dry in the center).
- Remove the pans from the oven and allow to cool for about 4 minutes.
- Remove the teacakes from the muffin tins and to a wire rack.
- Sift confectioners' sugar over the tops of the still warm teacakes and allow to cool completely.