Earl Grey Honey Peach Cake Recipe

Earl Grey is one of my favorite “guilty pleasure” teas. It has that bright bergamot citrus flavor that hooks me every time. This cake has the consistency of a pound cake and is great served with confectionary sugar, whipped cream or a vanilla glaze. Serve with a hot cup of White Heron Organic Ceylon tea or coffee :)

Prep Time 20 Minutes / Bake Time 45-50 minutes+

Makes 15-20 Pieces

375 Degrees F

INGREDIENTS

•1 cup milk

•2-4 Tbsp Earl Grey black tea (loose or tea bags)

•4 eggs

•1 tsp vanilla extract

•3 cups All-Purpose flour

•1 tsp Baking Powder

•¼ tsp Salt

•¾ cup Butter, cut into cubes (1 ½ sticks)

•1 cup Sugar

•½ cup Honey

•2 Cups Peaches, peeled, chopped

•Small mesh strainer

•Bundt pan

•Pan spray or canola oil

INSTRUCTIONS

1.Preheat oven to 375 degrees. Liberally grease bundt pan with pan spray.

2.Heat milk to just under a boil in a small saucepan and add Earl Grey tea. I like a strong Earl Grey flavor in this cake, so I used 4 tablespoons of loose tea to infuse in the milk. If you want a more subtle Earl Grey flavor, use 2 tablespoons loose tea or 2 tea bags.Take pan off the burner and let Earl Grey infuse for 5-10 minutes. Then pour through mesh strainer into a small bowl and let cool until room temperature.

3.In a small bowl, whisk together eggs, and vanilla until blended. In a separate bowl, sift together flours, baking powder, and salt. Set aside.

4.In the bowl of an electric mixer, beat the butter on medium speed until light and creamy, about 3 minutes. Gradually add the sugar and honey until light and fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Reduce the speed to medium, add the egg mixture and beat until well combined, about 1 minute.

5.Reduce speed to low and add the flour mixture in three additions, alternating with the milk and beating after each addition until just incorporated. Fold peaches into mixed cake batter, be careful not to overmix.

6.Transfer the batter to the prepared pan. Bake for 45-50+ minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes.

7.Gently tap the cake pan on the counter top and invert on to a wire rack. Turn cake right side up. Let cool completely before serving. Enjoy!