One of our family favorite loaf cakes Mom made in the 60’s and 70’s was called the Tea Party Loaf. It is a Bisquick recipe. While I suppose it wouldn’t be difficult to figure out how to prepare this without using Bisquick…I never do. Each fall, I purchase a new box of this Betty Crocker product…I now make the loaf cake in regular and petite cupcake sized portions; this because we always struggled getting the cake out of a loaf pan without it crumbling apart. Of course that didn’t stop up from consuming the deliciousness of the cake by pinching together crumbs and butterscotch and chocolate chip morsels, popping the doughy mess into our mouths; however, it’s more appealing served as an individual cake. So we adapted the presentation. Now they look cute 🙂
What I love about this recipe is that the cake is not too sweet, and it comes out moist. The texture is so satisfying in that there is this tasty cake which serves as the backdrop for the sweet butterscotch & chocolate, and the crunch of nuts which go into the recipe. The cake is perfect paired with any cup of tea or a glass of milk. It is as appropriate at breakfast time as at tea time. We made this for our niece’s bridal shower brunch menu (in pretty cupcake papers). Recently I made petite sized ones for my morning jazzercise / exercise class. It is a wonderful morning cake. In fact, I never serve this for dessert…it is a morning cake…or afternoon tea cake. Also…no need for a mixer…just need a bowl and a stirring spoon. This is a fun cake to make with children.
I like any excuse to add butterscotch chips to a recipe. Recently, I switched from using toasted walnuts to pecans as my sister is a bit allergic to walnuts. Either nut works beautifully in the cake. The consistency of the batter is much like a pancake batter…no need for a mixer either…just throw it all into a bowl and use a spoon to mix. Voila…easy cake.
My nephew is coming to visit soon…he loves these, so will be making a big batch soon.
TEA PARTY LOAF CAKE
Prepare these in greased cupcake papers, either regular sized or minis. They are deliciously appropriate anytime. This recipe is high on the request list of children and young adults.
Makes one large loaf, 24 regular cupcakes, or 48 mini cupcakes.
PREP TIME: 15 minutes TOTAL TIME: 1 hour 30 minutes for full cake
Preheat oven to 350˚F.
No mixer needed, just a wooden spoon for mixing and a bowl.
3 cups Bisquick biscuit mix
1 cup uncooked quick rolled oats
1 cup sugar
1 egg, slightly beaten
1 ½ cups milk
¼ cup vegetable oil
⅔ to ¾ cup semisweet chocolate chips, quantity depends on how chunky and sweet you prefer
⅔ to ¾ cup butterscotch chips
⅔ to ¾ cup chopped walnuts
Combine dry ingredients, Bisquick, oats, and sugar in a bowl; stir a bit.
Combine egg, milk, and oil. Add to the dry mixture and beat until smooth with wooden spoon.
Stir in chocolate chips, butterscotch chips, and walnuts.
Prepare a 9” x 5” x 3” loaf pan with a greased, wax paper lining.
Pour mixture into prepared loaf pan.
Bake at 350˚F for 1 hour and 15 minutes or until cake tester comes out clean.
Cool for 10 minutes.
If preparing cupcake-sized, spray muffin papers with cooking spray, such as Pam.
Bake at 350˚F for 20 minutes for regular sized cupcakes, or 12 minutes for mini size.