We’ve got this big box of Earl Grey tea in our pantry. Nobody’s drinking it (Dave liked it for a while, but has moved on to green teas). So there it is every time I go in, taunting me to throw it out… Except I hate wasting things… Then I started seeing Earl Grey recipes on Pinterest and a lightbulb went off!
The cake is just one of my basic vanilla recipes, only this time I infused the milk with Earl Grey tea. It’s amazing how neither of us were fussy on the tea, but loved the cake. And so did my tasters. The flavour isn’t strong at all, just enough of a whiff to entice you in for more.
I did have a little trouble with the cake sticking to the pan, and strongly suggest that you take care in properly greasing and flouring your pan to avoid a mangled cake. I, perhaps, could have been a little more thorough this time round. But was lucky, it released without damage… Or you might want to try this. I recently read that bakers are making their own homemade cake release grease by mixing together equal parts flour, shortening, and oil, and have been reporting great success. Next time, I’m going to give that a try and see how it goes.
Vanilla Earl Grey Bundt Cake
Recipe Type: dessert
Makes: one 9-inch bundt cake
- 3 cup All-Purpose Flour
- 1 1/2 cup Granulated Sugar
- 2 tsp Baking Soda
- 3/4 tsp Salt
- 1 1/2 cup Non-Dairy Milk (I used almond)
- 5 bags Earl Grey Tea
- 3/4 cup Grapeseed Oil (or other neutral tasting oil)
- 1/4 cup Apple Cider Vinegar
- 4 tsp Vanilla Extract
- 1 tsp finely grated Orange Zest
- 2/3 cup Powdered Sugar
- 4 tsp Non-Dairy Milk (I used almond)
- 1 tsp Vanilla Extract
to make the cake:
In a small saucepan, bring the milk to a simmer over medium heat. Remove from heat and add the tea bags. Cover and allow to steep for 30 minutes. Remove the tea bags and squeeze as much as the liquid from them as you can, back into the milk. Measure the milk again, adding extra milk if necessary, so you have 1 1/2 cups. Set aside and cool to room temperature.
Preheat oven to 350°F and prepare a 10-cup bundt pan.*
Whisk together the flour, sugar, baking soda, and salt. Set aside.
Whisk together the tea infused milk with the oil, vinegar, vanilla, and zest until thoroughly combined. Pour into the flour mixture and whisk until just smooth.
Scrape the batter into the prepared bundt pan and bake for 40 – 45 minutes, until an inserted toothpick comes out clean.
Allow the cake to cool for 15 minutes in the pan. Invert the cake onto a wire rack and cool completely.
to make the glaze:
Whisk together the powdered sugar, milk, and vanilla. Add extra milk as needed to achieve a desired glaze (I kept mine thick).
*I had a little trouble with this cake sticking, so be sure to grease and flour your pan thoroughly.