Description
Cherry Earl Grey Tea Cake infused with aromatic Earl Grey tea and studded with juicy cherries. Perfect for afternoon tea or a special treat.
Ingredients
Scale
- 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 Earl Grey tea bags and empty the tea leaves into a bowl. Add flour, baking powder, baking soda, and salt. Whisk together.
- Cream Butter and Sugar: In a separate bowl, cream softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add dry ingredients to wet ingredients, alternating with sour cream and cooled Earl Grey tea. Begin and end with dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
- Fold in the Cherries: Gently fold in pitted and halved cherries.
- Prepare the Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Pour Batter into Pan: Pour batter into the prepared cake pan and spread it evenly.
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center 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: Whisk together 1 cup powdered sugar, 2-3 tablespoons cooled Earl Grey tea, and 1/2 teaspoon vanilla extract (optional) until smooth. Drizzle over cooled cake.
Notes
- For a stronger tea flavor, use more tea leaves or steep the tea for a longer time.
- If using frozen cherries, do not thaw them first.
- Be careful not to overmix the batter.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- The cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving.
- Cherry Variation: Feel free to experiment with different types of cherries. Bing cherries, Rainier cherries, or even dried cherries would all work well.
- 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 complement the Earl Grey and cherry flavors beautifully.
- 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. Be sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together.
- Prep Time: 20 minutes
- Cook Time: 30 minutes