From the matcha muffins on Monday and the jasmine lychee green tea shortbread on Tuesday and now this Bundt, somehow, this is turning out to be Baking with Tea Week! I’ve spent the last couple of days in the teashop with my friend, photographing of her products and working on her website. Whenever I’ve thought of baking, all the tea flavors have been both a distraction and an inspiration. I hardly know which one to choose; there are so many wonderful ones.
This month’s Bundt Baker theme is spices, as chosen by our talented host Deepti, of Baking Yummies, so, of course, I had to use a spiced tea, but it was so hard to decide which one! They all smell so GOOD. I finally settled on one called Black Spiced Michigan Chai, because, after all, I am in Michigan.
I dedicate this cake to my friend, Gillian, who turns 50 today. She turns up in these “pages” more than any other friend because she is just that special. I know she reads my blog regularly so I couldn’t pass up the chance to say, Happy birthday, Gillian! Love you dearly!
4 teaspoons loose-leaf tea, divided
3/4 cup or 180ml milk
1/2 cup or 115g butter at room temperature
3/4 cups packed or 150g brown sugar
2 1/2 cups or 315g flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 can (15 oz or 425g net weight) peaches in juice
Optional: powdered sugar for decorating
Boil 1/4 cup or 60ml water in a small pot and pour in two teaspoons of the tea, turn the fire off and let the tea steep for a few minutes.
Put one cup of the flour in a food processor with the last two teaspoons of tea and process until the tea is mere flecks distributed throughout the flour.
Strain the tea leaves out of the milk and set the milk aside.
Pour the peaches into a colander and drain the juice out. Chop the peaches into small pieces and put them back into the colander to drain further.
Preheat your oven to to 350°F or 180°C and prepare your Bundt pan by buttering and flouring it.
Use a stand mixer or electric beaters and cream the butter and sugar together.
Add in the two eggs and beat again until the eggs are incorporated.
Spoon in half of the flour mixture and beat again.
Now pour in half of the milk and beat again.
Spoon in the rest of the flour and beat until the flour is completely incorporated.
Pour in the rest of the milk and beat again for two minutes, scraping the bowl down halfway through.
Mix in the chopped peaches.
Spoon the batter into your prepared Bundt pan. Smooth out the top with a spatula.
Bake for 40-45 or until the cake is golden on the top and a toothpick inserted in the middle comes out clean.
Remove the pan from the oven and allow to cool for several minutes before inverting on a baking rack.
Cool completely before transferring the Bundt cake to a serving plate.
Sprinkle on powdered sugar, if desired.
If you love baking with spices, this is your month at Bundt Bakers! Check out all the lovely Bundts we’ve baked!
Apple Cinnamon Bundt Cake by Kathya at Basic N Delicious
Cinnamon Roll Bundt Cake by Tara at Noshing With The Nolands
Fresh Apple Cake by Lauren at Sew You Think You Can Cook
Honey and Beer Spiced Bundt Cake by Felice at All That's Left Are The Crumbs
Orange Cardamom Mini Bundt Cakes by Alice at Hip Foodie Mom
Peach and Spiced Tea Bundt Cake by Stacy at Food Lust People Love
Rum & Ginger Grapefruit Cake by Kelly at Passion Kneaded
Saffron and Tahitian Vanilla Infused Bundt Cake by Laura at The Spiced Life
Saffron Vanilla Bean and Orange Mini Bundt Cake by Deepti at Bakingyummies
Spiced Applesauce Bundt Cake with Brown Sugar Rum Glaze by Lauren at From Gate to Plate
Sweet Potato Pound Cake by Renee at Magnolia Days
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board to see all the past and current posts each month. We take turns hosting each month and choosing the theme/ingredient.
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