226 tea cake recipes

These cookies have many names: Butterballs, Russian Teacakes, etc. In New Mexico, they are "Polvorones" which is Spanish for "Dust Balls".

Little jam cakes with a hidden pocket of gooseberry jam baked inside a light, buttery sponge. Bite-sized treats for lunchboxes, tea time, or dessert.

Lemon-yogurt coffee cake baked in a bundt pan, with tangy yogurt for a tender crumb, plenty of fresh lemon, and whipped egg whites folded in for lightness. A bright, buttery cake for brunch or with tea.

Butter pecan snowball cookies (Mexican wedding cookies, Russian tea cakes) with finely chopped pecans, rolled in powdered sugar while warm. Christmas cookie tin staple, freezes beautifully.

Mini chess cake tarts in cream cheese pastry shells with a choice of pecan brown sugar filling or coconut filling. Bite-sized Southern tea-tray classics.

Classic French madeleines: tender shell-shaped tea cakes with crisp golden edges and a hint of lemon. Buttery, light, and best eaten the moment they cool.

Old-fashioned seed cake with caraway, sesame, and coconut baked into a buttery vanilla sponge. A traditional British tea-time treat that comes together with pantry staples.

Buttery nut ball cookies rolled in powdered sugar, also called Russian tea cakes or Mexican wedding cookies. Six ingredients, no eggs, and they melt in your mouth.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

This apple cake is so moist and tasty. It's a great dessert, but I can have it for my breakfast with a cup of coffee or tea, fantastic.

Use your seasonal apples to make this deliciously moist coffee cake. Great with a cup of coffee at breakfast or a snack with some tea in the afternoon.

Classic butter nut balls (also called Russian tea cakes or Mexican wedding cookies). Buttery, melt-in-your-mouth shortbread rolled twice in powdered sugar for a snowy finish.

It's like a combination of cinnamon buns and sheet cake, and it was buttery and delicious. Made a large bunch, cut into squares and frozen most of the cake. Perfect for breakfast or snack with a cup of coffee or tea.

Bath buns: lemon-scented English tea buns dotted with raisins and candied citron, brushed with sugared cream for a sweet, glossy crust. A traditional cousin to the rock cake.

Lemon poppy seed bundt cake with fresh lemon zest, lemon extract, and a tender butter crumb. The brunch and tea-time classic finished with a dusting of powdered sugar.

Yeast tea ring filled with apricots, pecans, brown sugar, and cinnamon, rolled and shaped into a glazed coffee cake. The classic slit-and-turn technique shows off the swirled interior.