Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 Earl Grey tea bags
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a small saucepan, heat the milk until it just begins to steam. Remove from heat and add the Earl Grey tea bags. Let steep for 5 minutes, then remove the tea bags and set aside to cool.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. Add the flour mixture to the butter mixture in three parts, alternating with the cooled Earl Grey milk, beginning and ending with the flour mixture. Mix until just combined.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 130mg
Carbohydrates: 40g
Fiber: 0g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- You can use any type of tea in place of Earl Grey, but the flavor will be different.
- If you don't have unsalted butter, you can use salted butter and omit the salt in the recipe.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter before baking.
- Top the cake with a simple glaze made from powdered sugar and lemon juice.
- Serve the cake with whipped cream or vanilla ice cream.
Tips and tricks:
- Be sure to let the Earl Grey milk cool before adding it to the batter, or it may curdle the eggs.
- Don't overmix the batter, or the cake will be tough.
- To make the cake more moist, you can add 1/4 cup of sour cream or Greek yogurt to the batter.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and warm it in a 350°F oven for 10-15 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or top with whipped cream and fresh berries.
Garnishes:
Fresh berries, whipped cream, powdered sugar
Pairings:
Earl Grey tea, coffee, hot chocolate
Suggested side dishes:
Fresh fruit, yogurt, granola
Troubleshooting advice:
- If the cake is too dry, try adding 1/4 cup of sour cream or Greek yogurt to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
Be sure to properly store the cake to prevent spoilage.
Food history:
Earl Grey tea is a blend of black tea and bergamot oil, named after Charles Grey, the 2nd Earl Grey and former Prime Minister of the United Kingdom.
Flavor profiles:
The cake has a light, delicate flavor with a subtle hint of Earl Grey tea.
Serving suggestions:
Serve the cake as a dessert or with tea or coffee for an afternoon snack.
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Region: British