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Monday, August 1, 2011

♥ Vanilla-Jasmine-Sour Cream Tea Cake ♥

1/2 cup firmly packed brown sugar
1/4 cup chopped pecans
1 1/2 tablespoons vanilla-jasmine loose tea leaves*
1 1/2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
Garnishes: sweetened whipped cream, mint sprig

Stir together first 6 ingredients in a small bowl. Set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream, beating until well blended.

Sift together 1 1/4 cups flour and next 3 ingredients. Add to butter mixture, beating until well blended. Stir in vanilla. Spoon half of batter into a greased and floured 9-inch cake pan. Sprinkle evenly with 2/3 cup brown sugar mixture; spoon remaining half of batter evenly over brown sugar mixture in pan; sprinkle evenly with remaining brown sugar mixture.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes clean. Let cool in pan on a wire rack; garnish, if desired.
8 servings.

*1 tablespoon Bigelow French Vanilla tea leaves may be substituted.

Note: For testing purposes only, we used The Tea Room's Vanilla Jasmine Tea for the cake.

~~Southern Living, MAY 2005~~

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