Earl Grey Cake w/ Milk Tea Glaze
Happy National Bubble Tea Day! This fragrant cake is delightful on its own, but the milk glaze takes it to another level! Pair it with a hot cup of tea or a scoop of your favorite ice cream. Comment below if you’d like to see a future recipe for milk tea lava cream, frosting and/or whip topping!
INGREDIENTS
Pinch salt
3/4 cup unsalted butter, softened
1 + 1/4 cup granulated sugar
3 large eggs
1 tsp vanilla
CAKE
1 cup milk -or- milk substitute
2.5 earl grey -or- oolong tea bags
1/2 tea bag earl grey or oolong
2 + 1/4 cup all-purpose flour
2 tsp baking powder
MILK TEA GLAZE
1/3 cup granulated -or- powder sugar
3 tbsp milk powder
1.5 cup half & half -or- substitute, divided
4 black tea bags
DIRECTIONS
CAKE
Preheat oven to 350°
Heat milk in a saucepan with the leaves of 2.5 tea bags. Do not boil. Bring to a gentle simmer and turn off the heat. Allow to steep while you prep the batter
Combine the leaves of the remaining 1/2 tea bag, flour, salt, and baking powder. Set aside
Cream together the butter and sugar
Add vanilla
Mix in one egg at a time
Be sure that the milk mixture is not hot. Warm or room temp is okay
Continue mixing add in the dry mixture in fourths, and the tea milk in thirds. Beginning and ending with the dry mixture
Be sure to well grease and flour if using bundt molds
BAKING TIME
(2)9” cake rounds - 30 minutes
Large bundt - 45 minutes
Mini Bundts or muffin size - 20 minutes
GLAZE
Heat 1 cup half and half in a saucepan with tea bags, until gentle simmer. Turn off heat and allow to steep for 10 minutes
Discard tea bags and be sure to squeeze the residual milk out
Add remaining 1/2 cup cold half n half, sugar and milk powder and whisk thoroughly until everything is dissolved
Chill in the fridge covered in plastic wrap
