Indulge in the perfect blend of flavors with this tea-infused spice cake! The rich aroma of clove tea combined with the warm spices of fall create a truly delightful dessert.
Yields: 12 servings Prep time: 30 minutes Cook time: 45-50 minutes
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup brewed tea (Ahmad Clove)
- 1/2 cup buttermilk
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
- In a separate large bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy. Beat in the eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, alternating with the brewed tea and buttermilk. Mix until just combined.
- Pour the batter into the prepared baking pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional frosting: For a delicious finishing touch, frost the cake with a cream cheese frosting or a simple glaze.