The Porch

Welcome to Betty's favorites! My name is Betty and I am a self proclaimed "Serial Plate Collector!" Please, take out your best tea cup, fix yourself some tea and stay a while.



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Thursday, July 22, 2010

Belle Ayers Tea Parlor

~ Belle Ayers Tea Parlor ~

     We carry a full line of teas and tea party accessories including:
     * Black Teas, Green Teas, Rooibos Teas and Herbal Teas *
        assorted ceramic teapots * Tea Music CDs * cards * cookie
        cutters * mesh ball infuser * strainers * scone mixes * sugars *
        curd * numerous cosies, napkins teapots, and matching table
        linen ensambles * Sterling Silver jewelry * Tea Gift Baskets *

     Join my Duchess' Tea Guild Club and recieve a sample tea packett
and recipes monthly.

     Sign up to receive Gift Baskets for any ocassion.

Betty Ayers, Consultant, Sales & Recruiting
belleayers@gmail.com
(859) 879-9445

Blackberry Tea Cake

           Blackberry Peach Tea Cake

Using Currant Fancy, a full bodied black tea
with a rich blackberry flavor, and, Picnic
Peach, a light bodied decaffeinated black tea
with fruity peach flavors.

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 tablespoon Currant Fancy tea
1 tablespoon Picnic Peach tea
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups sliced and peeled fresh firm,
   ripe peaches (about 2 large peaches)
1 cup fresh blackberries
powdered sugar
fresh blackberries and sliced peaches
for garnish

Preheat oven to 350 degrees.

     Beat butter at medium speed with
electric mixer until creamy; gradually add
granulated sugar, beating well.  Add eggs,
1 at a time, beating until blended after each
addition.
     Combine flour, Currant Fancy & Picnic
Peach teas, baking powder and salt; add to
butter mixture alternately with milk, beginning
and ending with flour mixture.  Beat at low
speed blended after each addition.  Stir in
vanilla.  Pour batter into a greased and floured
9-inch springform pan.
     Bake at 350 degrees for 70 to 80 minutes
or until center of cakr is set.  Check with
wooden toothpick.  When it comes out clean,
cake is ready to come out of oven.  Let cool
completely on wire rack ( about 1 1/2 hours).
Dust with powdered sugar and cover top of
cake with Streusel topping.

Streusel Topping:

1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tablespoon Currant Fancy tea
1 tablespoon Picnic Peach tea
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Beat butter, Currant Fancy tea and Picnic
Peach tea  at medium speed with an
electric mixer until creamy; gradually add
granulated sugar and brown sugar, beating
well.  Add flour, cinnamon and nutmeg;
beat just until blended.
Apply to cake and garnish with  fresh
blackberries and sliced peaches if desired.

Betty Ayers, tea consultant and sales
belleayers@gmail.com
(859) 879-9445