Waiting for the cake to cool. Thought I'd pass this one on to you, because it's that good! It was originally given to me by my long lost friend, Jack, but I've made some adaptations. So, here we go....
5 tea bags of good quality chai tea (i used Stash)
1/2 c. milk
1 stick of butter (i use unsalted)
1 c. sugar (i use organic sucanat, but brown sugar would work, and I suspect honey would too, although decrease amount to 3/4c. if using honey)
3 eggs (room temp is best)
1 2/3 c. flour
2 1/2 tsp. baking powder
1 t. cinnamon
1/2 t. ginger
1/2 t. salt
Preheat oven to 350degrees. Prepare 9 inch round pan by greasing and flouring. (makes a nice bundt cake if the recipe is doubled)
Over low heat, heat milk until small bubbles appear. Remove from heat and add tea bags. Let the mixture cool and squeeze out the tea bags into the milk.
In a separate large bowl, combine butter and sugar until the sugar is dissolved. Add eggs and whisk together. Add milk and tea mixture. Whisk until combined.
In separate bowl mix together dry ingredients. Then add to wet and stir until combined. Pour into prepared pan and bake. The 9 inch pan takes about 30 minutes. The bundt pan a little longer, like 45 minutes. (Check it with a toothpick to make sure the middle is done.)
This is delicious as is! But it looks extra nice with a bit of powdered sugar sprinkled on top.
I'm about to make the one pictured above and it's partner (a 9 inch round) into a Star Wars Hoth Cave cake for Cricket's birthday brunch tomorrow. :) I'll try to post pictures tomorrow of the finished cake!
No comments:
Post a Comment