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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 16 |
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I have not tried this yet, but it uses Black Currant Tea, which is one of my favorite tea flavors. I have a feeling other teas would also work. From Cooking Light (October 2003). Ingredients:
2/3 cup boiling water |
6 black currant tea bags (such as twinings) |
1/3 cup nonfat sour cream |
3 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 cups sugar |
3/4 cup butter, softened |
3 eggs |
2 teaspoons vanilla extract |
cooking spray |
1/4 cup boiling water |
1 black currant tea bag (such as twinings) |
3/4 cup powdered sugar |
1/2 teaspoon lemon juice |
Directions:
1. Preheat oven to 350F°.
2. CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
3. Remove and discard tea bags; cool tea to room temperature.
4. Stir in sour cream.
5. Combine flour, baking powder, and salt, stirring with a whisk.
6. Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
7. Add eggs, 1 at a time, beating well after each addition.
8. Beat in vanilla.
9. Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
10. Spoon batter into a 10-inch tube pan coated with cooking spray.
11. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
12. Cool in pan 15 minutes on a wire rack.
13. Remove from pan; cool completely on wire rack.
14. GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
15. Remove and discard tea bag.
16. Add powdered sugar and juice to brewed tea, stirring well with a whisk.
17. Drizzle glaze over cake.
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