Jasmine Tea Cake

I love jasmine tea, and was curious how it would taste infused into a cake. I adapted a pound cake recipe I liked and was really happy with the results. The tea is noticeable but not overpowering. I eat this with fresh fruit but I'm sure poached fruit or whipped cream would be great additions.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 345 Calories

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons white sugar
• ¾ cup white sugar
• 1 ¼ teaspoons baking powder
• ¼ teaspoon almond extract
• ½ cup sour cream
• ¼ cup sliced almonds
• ¼ cup buttermilk
• ¾ teaspoon kosher salt
• 3 large eggs, at room temperature
• 1 ½ sticks unsalted butter
• 2 tablespoons black jasmine tea leaves, lightly crushed

Recipe Instructions

Step 1

Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.

Step 3

Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.

Step 4

Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.

Step 5

Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.

Step 6

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.

Step 7

Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.