Earl Grey Tea Bundt Cake Recipe

If you read my Friday’s Hunt Week 11 post you saw that I bought myself a new bundt pan. I love making bundt cakes; they present well and the flavor combinations you can come up with are pretty endless. This is my third pan and it is the most detailed. I look forward to using my new bundt cake pan* to make many a pretty cake. I also bought a new cookbook with the bundt cake recipe as its focus.

I looked through my new cookbook, called Cake Simple and found a recipe for and Earl Grey Tea bundt cake that looked intriguing. I thought I try that one first.

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Earl Grey Tea Bundt Cake

Serves 10 -12

1 1/2 cups unsalted butter at room temperature plus melted butter for greasing the pan
3 1/4 cups all purpose flour plus more for dusting the pan
4 tsp finely ground earl grey tea leaves
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 cups sugar
6 eggs
1 1/2 tsp pure vanilla extract
1 1/2 cups creme fraiche – I used homemade buttermilk

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Earl Grey Syrup
2 tsp Earl Grey tea leaves
1 cup boiling water
2/3 cup sugar

Preheat oven to 350°
Prepare a 12 cup bundt pan by brushing with melted butter and dusting with flour. Give it a good tap to get the excess flour out of the pan.
Whisk the flour, baking powder, baking soda, tea, and salt in a medium bowl and set aside.
In the bowl of a stand mixer with the paddle attached cream the butter and sugar for about 3 minutes.
Add the eggs one at a time mixing well after each addition.
Add the vanilla and mix well.
Add the flour (3 additions) and creme fraiche(2 additions) in alternating additions – beginning and ending with the flour.

Add the batter to the prepared pan. Smooth the batter. Bake in the preheated oven for about an hour until a toothpick comes out clean.
Cool on a wire rack for 15 minutes.

Remove from the pan and cool completely.
While the cake is baking make the syrup:
Put the tea leaves in a tea ball. Pour the boiling water over the tea ball and let steep for 4 – 5 minutes.
Remove the tea ball and add the sugar. Return the syrup to the heat and warm until the sugar is completely melted.
After you remove the cake from the pan brush the warm cake the with syrup.

I was very happy with how my new pan baked a cake. I do love the pattern – it makes a very pretty cake. This recipe was quite tasty too. It’s a very adult cake; not too sweet, nicely dense with a light tea flavor with a hint of orange.

I like the speckled look from the ground tea leaves. It was very good the next day as most cakes of this type are. I can’t wait to try some other recipes from my new cookbook.