Vanilla Bean Mini-Tea Cakes with Butter-Peach Glaze

By Moogie

Ingredients

• Ingredients for Tea Cakes:
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 vanilla bean
• 1-1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk, room temperature
• Ingredients for Glaze:
• 1/2 cup granulated sugar
• 1/4 cup butter
• 1-1/2 tablespoons water
• Pinch of salt
• 2 tablespoons peach liquor

Details

Adapted from moogieland.blogspot.com

Preparation

Step 1

Directions for Cake:
1. Preheat oven to 350 degrees. Butter and flour mini-tea cake pan.
2. Cream butter in bowl of mixer. Slowly add sugar and beat for two minutes. Add eggs, one at a time, beating well after each addition of egg. Add vanilla extract. Split vanilla bean and scrape inside into batter. Reserve vanilla bean pod. Beat for approximately two more minutes, until batter is fluffy and creamy.

3. Sift together flour, baking powder, baking soda, and salt. At low speed, add flour mixture alternately with buttermilk, ending with flour mixture.
4. Pour batter into prepared pan, and bake for 15 minutes, or until golden and cake tester comes out clean.
5. Remove pan to cooling rack set over baking sheet for 5 minutes. Remove cakes from pan to cooling rack. Poke several holes in each cake with thin skewer/cake tester. Pour glaze slowly over cakes until cakes absorb glaze and glaze is used up. Serve when completely cooled.

Directions for Glaze:
Put sugar, butter, water, vanilla pod, and salt in a small saucepan. Stirring constantly, bring to boil. Reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in peach liquor. Remove pod when ready to pour over cakes.