Description
Cherry Earl Grey Tea Cake combines the fragrant flavors of Earl Grey tea with sweet cherries, creating a delightful, aromatic dessert. Perfect for pairing with tea or coffee, this cake is soft, flavorful, and elegant.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup strong brewed Earl Grey tea, cooled
2 Earl Grey tea bags
1 cup fresh or frozen cherries, pitted and halved (if using frozen, do not thaw)
Powdered sugar, for dusting (optional)
Instructions
- Infuse the Flour: Open the Earl Grey tea bags and empty the tea leaves into a bowl. Add the flour, baking powder, baking soda, and salt. Whisk the ingredients together to combine and infuse the flour with the tea flavor.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream and cooled Earl Grey tea. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition, making sure not to overmix.
- Fold in the Cherries: Gently fold in the halved cherries, ensuring they are evenly distributed throughout the batter.
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring it is well-prepared to prevent the cake from sticking.
- Pour Batter into Pan: Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
- Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
- Cool in Pan: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Optional Glaze: If you’d like to add a glaze, whisk together 1 cup powdered sugar, 2-3 tablespoons cooled Earl Grey tea, and 1/2 teaspoon vanilla extract until smooth. Drizzle over the cooled cake for an elegant finish.
- Serve: Slice and serve the cake as is, or dust with powdered sugar for an extra touch of sweetness.
Notes
Cherry Variation: Experiment with different types of cherries, such as Bing cherries or Rainier cherries. Dried cherries would also work well for a chewy texture.
Nutty Addition: Add 1/2 cup of chopped walnuts or pecans to the batter for a nutty crunch.
Citrus Zest: A teaspoon of lemon or orange zest would beautifully complement the Earl Grey and cherry flavors.
Muffin Version: This recipe can easily be adapted to make muffins. Simply fill muffin liners about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Gluten-Free Option: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum to help bind the ingredients together.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
