Caraway Tea Cake
Pastry Chef Molly Hanson of Excelsior and Grill 23 & Bar – Boston, Massachusetts
Adapted by

Yield: 8 Servings


  • 8 ounces butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • 1 1/2 Tablespoons caraway seeds, plus additional seeds for sprinkling on the cake

  • Crème fraîche, sweetened with brown sugar

Preheat the oven to 325ºF. Grease an 8-inch round cake pan or a 9-inch by 5-inch loaf pan.

Using the paddle attachment for the mixer, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, scraping the bowl after each addition.

Sift together the flour, baking powder and salt. Add to the bowl and mix on low speed just to combine. Add the vanilla, buttermilk and caraway seeds, mixing again just to combine.

Spread the batter evenly in the prepared pan. Sprinkle with caraway seeds.

Bake in the oven until the cake springs back to the touch and a cake tester inserted in the center comes out clean, approximately 45 minutes.

Transfer finished cake to a wire rack to cool. When completely cool, wrap in plastic and store at room temperature for up to 3 days. Serve with a dollop of crème fraîche sweetened with brown sugar and a cup of warm tea.

   Published: March 2006