Black Tea Bundt Cake

Sometimes, recipes don't always work out the way you plan. But that doesn't mean you're not a good cook!

It does, however, mean that sometimes your bundt cake will... un-bundt... itself... if you don't butter the pan enough. (Notice there's no pretty picture of the entire cake here.) Life will go on, even if your cake is a little more crumbly or dismantled than usual. #thewisdomofbaking

Most teas have subtle, gentle flavors that can be tricky to impart into baked goods. We like this recipe because of the interesting orange and spice flavors that black tea brings to a sweet dessert.

You can make this cake the exact same way with Earl Grey tea, which will add hints of bergamot and lavender, or brew in some chai to add flavors of cinnamon, cloves, and cardamom.

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Black Tea Bundt Cake

Ingredients:

• 1 cup Milk
• 1 teabag of your preferred Tea
• 2 cups Flour
• 4 tsp. Baking Powder
• ​​1/2 cup Butter
• 1 cup Sugar
• 2 Eggs
• 1 tsp. vanilla
• a sprinkling of Powdered Sugar

Instructions:

1. Preheat oven to 350°F. Grease bundt pan with butter.
2. Heat milk in microwave until steaming hot (about 3-5 minutes). Place teabag in milk and let steep while you complete the next few steps.
3. In a large bowl, combine flour and baking powder, and set aside.
4. Cream together butter and sugar.
5. Add eggs and vanilla, mix until well-incorporated.
6. Add small portions of the flour mix and milk in alternation until everything is combined.
7. Pour into bundt pan, and bake for 40-45 minutes. Dust with powdered sugar.

Tags

Baked Goods

Dessert