HAPPY NEW YEAR! Are you eating black-eyed peas today? Is that a New Year’s tradition in your family? Besides the meal, I think we need a few fun treats as well. Yes, we deserve them.
YUM!
Simple sweetness to start the new year. . .
Earl Grey Bundt Cake
Ingredients:
2 3/4 cups (345g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 Earl Grey tea bags (or 2 tsp loose-leaf tea, finely ground)
1 cup whole milk
1 cup (120g) powdered sugar
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
Heat the milk until warm (not boiling), then steep the Earl Grey tea bags for 5-10 minutes. Let cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes).
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the cooled tea-infused milk. Start and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared Bundt pan. Smooth the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Drizzle the powdered sugar over the cooled Bundt cake. Let it set before serving. YUM!
CHEERS!
Toast to the new year with a little sparkle!
Champagne Berry Punch
