Doughnut-y Cardamom-Vanilla Tea Cakes



I recently dove into the Sqirl cookbook, Everything I Want to Eat: Sqirl and the New California Cooking. It’s loaded with recipes that can suit almost any palate or preference, including gluten free and vegan. This recipe fits neither category, but is certainly quick and easy (and great to make a day in advance!).

Once these are done, be sure to steep a pot of your favourite tea while enjoying your creation!

Doughnut-y Cardamom-Vanilla Tea Cakes

Yield: 12 tea cakes (muffin-sized)

Notes: This recipe requires virtually no prep. You can use cold butter (because you melt it) and make these quite quickly!



  • 2 cups flour
  • ⅔ cup sugar
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cardamom
  • ¾ tsp salt


  • 10 Tbsp (1 ¼ sticks) unsalted butter, melted
  • 1 ½ tsp vanilla
  • 1 large egg
  • 1 cup whole milk

Optional (but highly recommended) Sugar Topping Ingredients:

  • ⅓ cup sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • a few shakes of salt
  • unsalted butter, melted


  1. Preheat oven to 350°F.
  2. Using cold or room temperature butter, grease the inside bottoms of a standard 12-cup muffin pan.
  3. In a large bowl, whisk together the dry tea cake ingredients (flour, sugar, baking powder, baking soda, ground cardamom, salt).
  4. In a medium bowl, whisk the egg until yolk and white are evenly combined.
  5. Whisk the vanilla into the egg.
  6. Whisk the milk into the egg.
  7. Slowly whisk in the melted butter to the egg/milk mixture.
  8. Pour the wet mixture into the dry mixture and stir with a wooden spoon until just combined – do not overmix. A few lumps are ok!
  9. Spoon the batter evenly into each of the muffin wells. You should have just enough to fill each well ¾ of the way full.
  10. They should take about 25 minutes to bake. Take a peek at about 20 minutes to be safe. They’re done when the tops are lightly golden brown and they retain their shape after poking them.
  11. Allow to cool in the pan for a few minutes before tipping onto a cooling rack to cool completely.
  12. When the tea cakes are cooling, stir together all dry sugar topping ingredients in a small bowl.
  13. Melt about ⅓ cup or 4 Tbsp butter (you may need a bit more).
  14. One-by-one, dip the tops of each tea cake in the melted butter followed immediately by the sugar topping.
  15. Enjoy with a cup of your favourite tea! They should be eaten within a day or two for optimal deliciousness and can be stored in an airtight container at room temperature.


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