Vanilla Oolong and Vanilla Rooibos Chai Pound Cake
This cake was created to use as a "Control Cake". I needed a vanilla cake where the Vanilla actually shines because I'm making homemade Vanilla Extract - Double Fold, with 3 different bases. I'll be making this cake again with store bought vanilla and my 3 vanillas to see which vanilla i like best....lol. This is a delicious cake. The Rooibos and Oolong really bring a nice flavor. I'll omit the rooibos for my "Controlled" Test. But the rooibos is a lovely enhancement.
NOTE:
C = Cup, T = Tablespoon, t = teaspoon
Tea for this recipe can be found here: https://www.adagio.com/signature_blend/blend.html?blend=231566
1 h 30 m 12Ingredients
- CAKE:
- 1 C unsalted butter, softened
- 2 C granulated sugar
- 4 lg eggs, at room temperature
- 3 C all-purpose flour
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 C Extra Strong brewed Vanilla Pound Cake tea, cooled (Adagio.com)
- 1/2 C sour cream, at room temperature
- 2 T vanilla extract
- 1 Can Pam for Baking (or Baker’s Joy)
- OPTIONAL GLAZE:
- 1 C Confectioners' sugar
- 2-3 T brewed Vanilla Pound Cake tea, cooled (Adagio.com)
- 1/2 t vanilla extract
Directions
PREHEAT OVEN:
Preheat your oven to 325°F. Spray a 10-inch Bundt pan with Baker's Joy (or its store brand equivalent; be sure it has flour added).
CREAM BUTTER AND SUGAR:
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
ADD EGGS:
Add the eggs one at a time, beating well after each addition.
COMBINE DRY INGREDIENTS:
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
MIX WET INGREDIENTS:
In another bowl, combine the brewed vanilla oolong, sour cream, and vanilla extract.
COMBINE ALL INGREDIENTS:
Gradually add the dry ingredients to the butter mixture, alternating with the tea mixture, beginning and ending with the dry ingredients. Mix until just combined.
BAKE:
Pour the batter into the prepared Bundt pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
COOL:
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
OPTIONAL GLAZE:
1. In a small bowl, whisk together the confectioners' sugar, Vanilla Pound Cake tea, and vanilla extract until smooth.
2. Drizzle over the cooled pound cake.
