Well friends, Paul and I just got back from a week away. We spent a week in a little provincial stay-cation, just going up to Calgary and Edmonton, doing some shopping, visiting some friends, the whole shebang. It was great. No work, no worries. However, I was just itching to do some baking.
On our way back from Edmonton, we stopped in Calgary for a night at Paul’s brother’s house. Riley and Serena (his wife) are wonderful, and Serena shares my love of baking, desserts, and tea. We were chatting about how much we love tea and baking, are realized that we have never baked anything together!
We decided to immediately rectify the situation, and bake something. To make everything better, we made a tea dessert. Serena, fabulous as she is, is a great lover of Earl Grey. What better to make than Earl Grey Tea Cake! I got the original recipe here, and we made a few changes to it.
Firstly, in order to make the Earl Grey flavour stronger, we steeped the tea in the milk for probably about half an hour. The flavour was nice and potent. We also used 2 extra tea bags, and cut them open and put the tea in the cake batter. Serena made the genius decision to add extra vanilla to give the cake a London Fog vibe (which it had, and was amazing, but I’m still calling it an Earl Grey cake). Finally, I made a simple glaze and drizzled it over the cake. For the glaze, I did put some measurements, but I really just guessed and threw together a few ingredients here and there. It was fantastic. The Earl Grey flavour was just right, not overpowering, and it was a light and fluffy cake.
This cake was awesome because it was super easy to make. It has an extremely easy, basic and short ingredient list, and it mixes up in no time. Perfect for a quick cake craving, or when unexpected company shows up!
Serena was extremely happy with the end result, and I think she was even more excited about the prospect of baking together than actually having cake (Although both Serena and Riley were ecstatic about cake as well… Riley had 2 pieces while I was there!). Either way, it was a great vacation, and it was even better to be able to bake a cake with family and spend time together. Tea lovers, cake lovers, and family lovers, this cake is for all of you!
Yield: 1 10-inch bundt cake
For the cake:
½ c. butter
1 c. sugar
1 tsp. vanilla
2 c. flour
4 tsp. baking powder
1 c. milk
4 Earl Grey tea bags
For the glaze:
1 c. icing sugar
½ tsp. vanilla
1-1½ tsp. milk
Put the milk in a microwave safe measuring cup, and microwave until hot. Place 2 tea bags in the milk and let steep 20-30 minutes. Prepare the bundt pan by buttering and flouring the pan (or just use my trusty Miracle Cake Release… a 1:1:1 ratio of vegetable shortening, flour, and canola oil).
Preheat oven to 350°F. In a large mixing bowl or the bowl of a mixer, cream together the butter and the sugar. Add in the eggs one at a time and the vanilla and mix well. Cut open the other two packages of Earl Grey tea and add them in to the butter mixture.
In a separate bowl, mix the flour and baking powder. Add in a third of the dry mix to the butter mixture, and mix well. Add in half of the milk, and combine. Add in a second third of the flour mixture, then the rest of the milk, and finish with the flour mixture, combining well after each addition.
Pour the batter into the prepared pan and level. Bake in preheated oven for 40-45 minutes, until a toothpick inserted in thickest part of the cake comes out clean.
Transfer cake in pan to a cooling rack, and let cool for 10 minutes in pan, then invert and let cool while you make the glaze.
In a small bowl, whisk the icing sugar with the vanilla and the milk. If glaze is too runny, add a bit more icing sugar. If it is too thick, add a bit more milk. Glaze should be thicker, and run slowly off the whisk. Transfer the cake to a serving platter and drizzle glaze over cake while still slightly warm. Slice and serve.