The first time I heard about iced tea was years ago while watching Dallas. The first time I had iced tea was in London years ago convinced by my, now to be, husband. There I had my first cup of black tea. English breakfast and Earl Grey flavors were everywhere. With Father’s Day approaching faster than I wanted I knew I exactly how I’d like to celebrate this day. A picnic with lots of iced tea, maybe some popsicles, cake a ball. My daughter loves playing soccer with her daddy. But between two tornado warnings and a few showers, the picnic idea seemed to fade away. Iced tea in the rain? Better go with a warm cup of tea! A few days ago I went to Walmart to buy everything I need for Father’s day. Some cards, a gift, a few other items and of course, tea. You can see my shopping trip here. Bigelow tea is a favorite around here. I love their wide selection of flavors and their lower prices, compared to other brands. This time they had different black, green and herb teas: Earl Grey, Mint, Vanilla Chai, Peppermint, Orange & Spice, Lemon, Raspberry and Peach. There was definitely something for everyone. I picked a pack of English Teatime and one of Raspberry. Now that I had all my shopping was done I needed to bake the cake. A crumb tea cake packed with summer berries seemed fit for our picnic. To bring the tea flavors into the cake as well I infused some boiling milk with a bag of raspberry tea. It not only enhanced the berry flavor but also gave the cake a red-purplish color. I love my black tea with milk and I was wondering why haven’t I infused milk with tea before? That was not going to be my last time, that’s for sure. The cake turned our super moist, slightly sweet and with lots of flavor. My husband said that’s way better than any Starbucks coffee cake. (yes, I gave myself a big pat on the shoulder)
Fresh and flavorful, with lots of sweet berries and packed high with a crumb topping, this tea cake is summer in one bite!
- 1/2 cup boiling milk
- 1 Bigalow raspberry tea bag
- 4 tbsp (56 grams) room temperature butter
- 1/2 cup (100 grams) sugar
- 1 egg
- 2 cups (240 grams) all purpose flour
- 2 tsp baking powder
- 2 cups berries
- 1/2 cup (100 grams) sugar
- 1/2 cup (60 grams) all purpose flour
- 2 tbsp (28 grams) cold diced butter
- Soak the raspberry tea bag in the boiling milk and leave at room temperature to infuse for about 10 minutes, or until the milk is lukewarm. Discard the tea bag.
- Meanwhile heat the oven to 375F. Line an 8X8" baking pan with parchment paper and set aside.
- In a mixing bowl cream the 4 tbsp of butter with 1/2 cup sugar until light and fluffy, about 2-3 minutes.
- Add the egg and mix well, scraping the sides of the bowl with a spatula.
- Alternately add the flour and baking powder with the raspberry infused milk and stir until just combine. Do not overmix!
- With a spatula, gently fold in the berries.
- Spoon the cake batter into the prepared pan.
- To make the crumb topping, in a mixing bowl add the flour and sugar and stir to combine.
- With your fingers, rub the 2 tbsp of cold butter with the flour/sugar mixture until it resembles fine crumbs. Sprinkle it over the cake batter.
- Bake the cake in preheated oven for about 43 minutes or until a toothpick inserted in the middle comes out clean.
- Leave the cake to cool completely in the pan before cutting into bars.
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