brown butter tea cake

Sweet & Salty Tea Cakes with Brown Butter and Jam

When you think of jam, you probably think of all the sweet and tart flavors. You probably also think of a jar that has been sitting in your pantry for months. But when you’re looking for a way to enjoy the benefits of jam without buying any, brown butter and jam tea cakes are the perfect solution.

Brown butter is a type of butter that is made by cooking regular butter until it turns brown. It has a rich and nutty flavor, which makes it perfect for baking. When mixed with some jam, these sweet treats will become your new favorite treat!

Somewhat a cross between a muffin & a cupcake. A tea cake! And, of course, I changed the regular butter to brown butter. The nuttiness, the little specks it gives, the depth of flavor that absolutely changes the taste. I know I have said that many times about brown butter, but it is so true. Making these tea cakes, I knew that they were my new perfect little snack. Appropriate for dessert but even better for breakfast when I say it’s a ‘muffin.’

brown butter cake

So many cakes lately. Well, I work at a cupcake shop, as you most know. And I did a shoot for the shop this past weekend baby shower theme, so there was an abundance of cupcakes left over after the photos. I swear it seems like all I have been eating lately. So many… 

I think I need to make some cheese or bread, something savory. Some real food.

Exactly one week till I turn 24! I really don’t know why that statement needed an exclamation point; I really don’t like my birthday. It just has the tendency to be disappointing. Most people are busy, & since the holidays were just a month ago, many don’t remember; I completely understand. That’s fine with me; I really don’t like to be the center of attention.

It just makes me uncomfortable. I never know what to say. I just generally get nervous for no reason, and my mind goes blank, then people think I am being mean to them or something. So I will probably just end up making a cake (or perhaps a pie) for myself because that is one thing that I do like about my birthday.

I can bake myself whatever I want, no consideration for all the flavors my family members don’t like; a special little cake just for me. And then hopefully have time to blog about it! That will make me happy.

After making these little treats, I really liked the recipe, but looking at the little screen on my camera, I thought the photos were horrible. It was my first time using my new lens, & it sometimes takes me a minute to get into the swing of things. So I uploaded the photos to my computer & didn’t look at them for a week.

brown butter tea cake recipe

Completely forgot that I even took them. I saw them again on my computer. On the big screen, they were not as bad as I thought. Sometimes I need to give myself a few days before I look at the photos.

Right after I take them, I will be too critical & just want to start re-shooting them to get something better. Has this ever happened to you? Maybe you do need to re-shoot, but perhaps you just need to just give yourself a break. Look at them in a few days; I bet you will like them better than you did at first.

Aghh, probably somewhat delirious writing. I have gotten a few comments about my writing and often improper use of grammar/spelling. But I just got my ear pierced, so I am a bit out of sorts. That is my excuse today…

Recipe from Martha Stewart


  • 1 cup (228g) butter, browned & solidified  to room temperature
  •  1 1/2 cups (300g) sugar
  •  3 cups (375g) flour
  •  1 tsp baking powder
  •  1/2 tsp salt
  •  4 eggs, separated
  •  1/2 cup (118ml) milk
  •  1 cup (240g) apricot jam 
  •  (or flavor of your choice)
  • 2 cups (250g) powdered sugar
  •  a few tablespoons of milk

Oven 350. Butter & flour one muffin tin.

Cream butter & sugar until pale & fluffy. Add yolks one at a time. Whisk together flour, baking powder & salt in a separate bowl. Gradually add in flour mixture & milk to the creamed butter, alternating. In a separate bowl, beat egg whites until soft peaks. Lightly fold  into batter. 

Spoon 2 tbsp batter into muffin tins. Fill with 1 tbsp jam, then top with 2 more tbsp butter. Make sure you cover the jam. Bake until set, about 30 minutes. Take out of the oven & let cool completely.

Whisk together powdered sugar with milk, 

 1 tbsp at a time. Add milk until you reach 

 a pourable but thick glaze.

Drizzle atop & eat.

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