The tea cake recipe begins like a typical butter cake or muffin. Dry ingredients in one bowl, wet in another. Cream butter and sugar together before adding eggs, sour cream, and extracts. The tea cakes are baked in a muffin pan, then inverted so they’re upside down. Why, you ask? Well that only adds to their intrigue. ♥
Unlike muffins, don’t fill the pan all the way to the top with batter. Rather, divide the batter between all 12 cups so each is only about halfway full. If there’s too much batter, the tea cakes will overflow and spread all over the pan. Though the tea cakes will slightly rise in the very center of the surface, there isn’t enough flour in the recipe to maintain a substantial muffin-dome-like structure.
I love lemon and almond together, so I finished them with a lemon almond glaze. Nothing more than a squeeze of lemon, some almond extract, and confectioners’ sugar. The lemon slightly overpowered the almond, but we still loved it. Feel free to swap lemon juice for milk!