Add the apple cider to a medium pan, and over a medium heat boil to reduce to 1/3 cup quantity. Remove from heat and allow to cool
Preheat oven to 350 degrees
Prepare a 12-cup bundt pan by liberally spraying with baking spray, or generously grease with butter and flour. Pay special attention to all those crevices and folds
In a large bowl, whisk together both flours, baking powder, cinnamon, baking soda, and salt
In separate bowl, whisk together sugar, cooled cider concentrate , oil, applesauce, vanilla, and eggs
Add egg mixture to flour mixture; whisk until combined, making sure there are no flour pockets
Transfer batter to prepared pan, and bake for 45- 50 minutes, until a tester inserted in center comes out clean
Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes
While the cake cools make the coating. Mix together remaining sugar, cinnamon and Baobab fruit powder
After 15 minutes, turn the cake out onto a cooling rack set over some baking parchment
Brush with melted butter, then sprinkle liberally with the sugar coating. Let cool completely before serving
I adore peaches. Nothing sums up Summer quite like the heady waft of a ripe peach just before you bite in, followed by the trickles of sweet juice running down your chin. Ahh Summer days! Needless to say as a result I’m a sucker for all things peach- bakes and desserts. One of my favourites being Peach Cobbler. Being synonymous with the American South there’s a deluge of recipes of the sweet peachy dish which has been baked into the history and hearts of people, each tweaked in accordance with individual family traditions and tastes.
You will of course by now know of my love for the unexpected in baking, turning things on their heads. So why not Peach Cobbler- but make it cake? Yes, I know it’s been done before…but featuring tea as an ingredient? Welcome to my world!
For those of you who followed my adventures in the kitchen of Food Networks Canada’s Great Chocolate Showdown, you’ll of course remember there was a Tea Challenge- where bakers were tasked with incorporating a selected tea into their desserts. The perfect springboard for this recipe!
This recipe gave me the perfect opportunity to work with Pluck Teas. Pluck Teas is an award-winning female-founded Canadian small business and tea maker, producing premium quality tea blends in Toronto for tea drinkers who value quality and sustainability. Hand-blended in small batches with several of the brand’s favourite ingredients (like lavender, grapes and ginseng) grown and dried in Ontario, ensuring that the product is fresh while also reducing the brand’s carbon footprint.
I’ve created this Peach Cobbler Cake using their “Just Peachy” tea blend. “Just Peachy” is one of Pluck’s black teas – a delicious, soft, and fruity infusion featuring a full black tea character layered with luscious ripe peaches. Perfect for a Summer tea treat!
Layers of tasty cinnamon sponge filled with juicy Ontario peaches, peach flavoured crunch, enrobed in sumptuous brown butter buttercream, and finished with a delectable caramel drizzle. All infused with Pluck “Just Peachy” tea blend. Everybody likes tea and cake, right?
*This is a sponsored post
Ingredients
Cinnamon Sponge Cake
2/3 cup milk, room temperature
1 sachet Pluck Tea “Just Peachy” tea*
3 cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract, or paste
Cake Syrup
1 cup water
1 sachet Pluck Tea “Just Peachy” tea*
1 cup white sugar
Peach Filling
5 Peaches, diced
1 Tablespoon lemon juice
1/3 cup brown sugar
1 sachet Pluck Tea “Just Peachy” tea*
¼ teaspoon fresh nutmeg
1 Tablespoon corn-starch
Peach Crunch
20 Golden Oreo Cookies
1 sachet (85g) Peach Jell-O powder
1 sachet Pluck Tea “Just Peachy” tea*
¾ cup butter, melted
Brown Butter Buttercream
1/3 cup whole milk
1 sachet Pluck Tea “Just Peachy” tea*
1 ½ cups (3 sticks) butter (divided in to 2 sticks and 1)
½ teaspoon Kosher salt
5 cups powdered sugar
Caramel drizzle
1/3 cup boiling water
1 sachet Pluck Tea “Just Peachy” tea*
1 Tablespoon liquid glucose, or light corn syrup
1 ½ cups sugar
¾ cup heavy cream, room temperature
1 teaspoon Kosher salt
3 Tablespoons butter, room temperature
*Pluck Tea “Just Peachy” sachets used here are from the “Just Peachy” Iced Tea selection. If you are using “Just Peachy” loose leaf it is 2 ½ Tablespoon equivalent (along with using a tea steeper ball where required)
Method
Cinnamon Sponge Cake
Preheat oven to 350F. Grease and flour three 8″ cake rounds and line with parchment
In a small pan combine the milk and tea sachet. Gently heat the milk to just below boiling. Remove from heat, set aside to infuse until needed later
In a medium bowl, whisk flour, baking powder, cinnamon, and salt until well combined. Set aside
Using a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and beat on med-high until pale and fluffy (approx 10mins)
Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla
Alternate adding flour mixture with cooled milk/ tea infusion, beginning, and ending with flour (3 additions of flour and 2 of cooled milk/ tea infusion). Fully incorporating after each addition
Spread batter evenly between the prepared pans and smooth the tops.
Bake for approx. 35mins or until a toothpick inserted into the centre comes out mostly clean
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely
Caramel Drizzle
In a large pan, steep the tea sachet in the boiled water for 15mins.
Remove the tea sachet, add in the sugar, and glucose (or light corn syrup if using). Swirl the sugar to ensure it is fully soaked with the tea infusion
Heat over a low heat until the sugar is melted, gently swirling the occasionally
Increase to high heat to bring to a boil, allow to boil for 1 minute, then reduce to medium heat and simmer for 7 minutes
Remove from heat, add the heavy cream and salt. Take care here as the mixture will steam and bubble. Whisk at a steady pace to combine the mixture. If the caramel seizes around your whisk don’t worry continue to stir until almost combined
Return the pan to a medium heat and simmer for a further minute to fully melt the caramel. If the caramel bubbles too high, reduce the heat
Your caramel should now be smooth. Remove from heat, and gently stir in the butter pieces a Tablespoon at a time, ensuring each is fully melted before adding the next
Once all the butter has been added, transfer to bowl to cool fully
Cake Syrup
Combine all the syrup ingredients in a pan. Heat gently to dissolve the sugar
Increase to a boil for 1 minute, then remove from heat and allow to infuse for 15 minutes before removing the tea sachet
Set aside to cool until needed
Peach Filling
In a large pan combine the chopped peaches, brown sugar, lemon juice and tea sachet
Bring to a gentle boil, stirring occasionally and taking care not to break the tea pouch
Once boiling reduce heat and simmer for 5 minutes
After this time remove the tea sachet, add in the corn starch. Continue to simmer until the mixture has thickened
Remove from heat, transfer to a bowl to cool. The mixture will thicken further as it cools. Set aside until needed
Peach Crunch
Preheat your oven to 350F. Line a baking tray with baking parchment
Place the Oreo cookies in the bowl of a food processor, and process to a medium crumb
In a medium bowl, combine the cookie crumbs and the Jell-O powder. Stir to combine
Add in ½ cup of the melted butter and stir to combine. You’re looking for texture similar to cheesecake crumb base (damp sand). If the mixture is too dry, add the remaining butter a Tablespoon at a time until the desired texture is achieved
Once ready, spread the crumb on to the prepared baking try and bake f or 7- 8 minutes
Remove from the oven and set aside to cool until needed
Brown Butter Buttercream
In a small pan, combine the milk and tea sachet. Heat until just below boiling, remove from heat and set aside to infuse until needed
In a pan, heat 1 cup (2 sticks) of butter until fully melted. Continue to heat until the butter starts to foam. Take care in case the butter bubbles up too much. If it does, reduce the heat until it subsides, then return the heat. Continue to heat the butter, stirring constantly, until you noticed it start to turn a light brown and smell a nutty aroma. Transfer the browned butter to a heat proof bowl, chill until cool and almost set
Once cooled, combine the brown butter and remaining stick of butter in the bowl of a stand mixer, along with the salt. Beat until smooth and fully combined
Add in the powdered sugar 1 cup at a time, beating between each addition until fully combined
To the butter/ sugar mixture, add the milk/ tea infusion a tablespoon at a time. Beat rapidly between each addition to whip the buttercream
When all the milk has been added increase to a high speed and whip for 2 minutes until light and fluffy
Set aside and start assembling the cake
Cake Assembly
Gently brush the top side of each sponge layer with some of the cake syrup. Use enough so that the layers feel moist to the touch
Place the first sponge layer on a cake board, syrup side up. Spread a layer of butter cream over the top. Pipe an additional border around the edge of the sponge layer
Inside the buttercream border, spread some of the peach filling. Top this with the peach crunch sprinkled over (breaking up any large pieces)
On top of this place the next sponge cake layer and repeat the process with fillings and the third/ top layer
Apply a crumb coat of buttercream to the cake, before a final coat of buttercream, finished to your preference
Finish the top sponge with any remaining peach filling and a final sprinkling of peach crunch before drizzling with the caramel sauce (to your preference)
*I like to pipe a border around the edge of the top layer to keep the final peach filling/ crunch layer in place
Let’s just file this under “Oddly Delicious” shall we? Harking from the same recipe-pivoting era as Chocolate Vinegar Cake this wonderfully moist spiced cake was originally the gimmick of the well known convenience food giant Campbells. Appealing to thrifty housewives who had to pivot due to ever increasing rationing restrictions on ingredients this is a left of center approach to the seminal favorite carrot cake. The use of tomato soup is really based much more in texture and color as opposed taste, being barely perceptible on the palette. The bright red of the original soup altering to a pleasing dark amber, evocative of Autumnal evenings. In fact the whole package of this deliciously warm spiced cake could easily replace any demand for pumpkin laced bakes in my books.
The original recipe for this proved popular throughout the ages, from it’s origins in the ’20s right through to the ’70s, reaching it’s peak in the 1950s with the recipe regular featuring on the reverse of soup cans. The prominence of convenience foods in the 50s and 60s called for the use of boxed spice cake mix as the main ingredient coupled with the tomato soup. Here I’ve tweaked the original recipe using traditional cake ingredients (sans box mix!) and added in some plump, soaked golden raisins and toasted walnuts for a bit more bite.
Research on this cake will lead you to it in it’s various forms. Vintage published recipes show a loaf-type cake with chocolate frosting, later appearing as a round layer cake with cream cheese frosting. I’ve settled on letting the uniqueness of the cake itself shine through as a Bundt, finished with a simple but ample dusting of powdered sugar. All in all this cake provides a delicious bite of retro-tastiness which is a worthy replacement for any run-of-the-mill coffee cake.
Combine the golden raisins and tea in a small bowl and steep for 15 mins
Prepare an 8-cup bundt pan with baking spray
Preheat the oven to 350°F. Lightly grease
Add the condensed tomato soup (DON’T add water) to a bowl and stir in the baking soda (it will puff up a bit). Set aside while preparing the rest of the ingredients
Add the sugar and butter to a mixer bowl and beat with paddle attachment until light and fluffy.
Add n the vanilla extract, and then beat in the eggs, one at a time until just mixed
Mix in the tomato soup. (Note: it might ‘split’ slightly but don’t worry, it will come together with the flour)
Sift in the flour, baking powder and spices, then add the golden raisins (drained) and toasted walnuts. Gently fold to combine with a wooden spoon, or spatula. Don’t overmix, but ensure no streaks of flour remain
Pour the mixture into the prepared pan and bake for in preheated oven for 35 minutes, after this time reduce the heat to 325°F and bake for a further 10-15 minutes or until an inserted toothpick comes out clean
Allow to cool in the pan for 10 minutes, then turn out onto a wire cooling rack to cool completely
Once fully cool, dust liberally with powdered sugar
Now don’t raise your eyebrows like that! No, I it’s not a typo- there is indeed vinegar listed in this cake. Going by it’s other moniker “Depression Chocolate Cake”, this may well be one of those recipes that probably everyone’s baking inclined grandparent would probably have in their repertoire. Dating from a time of the Great Depression, when things like eggs, milk, butter and sugar were really expensive and scarce, this recipe keeps them to a minimum. So much that with it’s absence of eggs and dairy the sponge itself can be considered vegan. If you want to finish to completion with it’s delectable ganache topping and still remain vegan-friendly, I’ve included some recommendations at the end of the recipe.
Another bonus with this recipe? Minimal washing up! In fact if you choose to cake it the classic way as a sheet cake to be eaten from the pan, you can save on that singular, additional bowl for clean up. Just make sure to omit the baking parchment lining and use a non-stick pan. Dump everything in the pan, exert a bit more restraint when mixing together and away you go! No bowl, all-in-one sheet cake.
Finishing with chocolate ganache is entirely optional. Some people prefer just a simple dusting of powdered sugar, others prefer just to leave it completely naked and bask in the unadulterated chocolatiness of the sponge itself. Whatever way you decide to finish it, I’m pretty sure you wont be making it just the once!
For the ganache topping, place the chocolate pieces in a medium heatproof bowl
Heat the heavy cream/ whipping cream, in a small pan over a medium heat until just below boiling (look for small bubbles at the edge of the cream in the pan)
Remove the cream from the heat and gently pour the warmed cream over the chocolate pieces in the bowl. Leave to rest for 5 minutes
After 5 minutes, gently stir the chocolate/ cream mixture with a whisk to emulsify it. It will appear mottled and speckled at first but continue gently stirring until it thickens and is uniform in color
Once fully smooth and uniform in color, set aside and leave to fully cool before spreading (usually takes about 2 hours at room temperature). The mixture will thicken to spreadable consistency after this time
Preheat your oven to 350F
Prepare a 9” x 12” baking pan by greasing and lining with baking parchment
In a large bowl combine all the cake ingredients- the flour, sugar, cocoa powder, baking soda, salt, water, canola oil, vanilla extract, and vinegar
Whisk until fully combined, making sure to scrape the bottom of the bowl to avoid any dry ingredient residue. Continue mixing until fully blended and smooth
Pour into your prepared pan. If needed gently tilt the pan to allow the cake batter to flow into the corners
Bake in your preheated oven for between 20-25minutesm or until a cake tester, or skewer, comes out clean when inserted into the centre of the cake. Remove the cake from the oven allow to cool in tin for 5 minutes in a rack
After allowing to cool for 5 minutes, invert the cake onto a cooling rack lined with baking parchment
Remove the tin and lining baking parchment paper and allow the cake to cool fully below finishing with your chocolate ganache topping
Once your cake has fully cooled, pour your chocolate ganache topping over the surface and spread with an offset spatula to cover the cake
Slice however you like and enjoy!
*Whilst the cake sponge in this recipe is vegan, the chocolate ganache isn’t. If you want a complete vegan friendly cake substitute 1 cup full-fat coconut milk (Make sure to fully shake it before using). Also make sure that your chocolate that your using is vegan-friendly.
Whilst my previous posts have covered the more well known fare of St. Patrick’s Day (Soda Bread; Báirín Breac to name a few) this cake may prove to be lesser-known blast from my childhood past in an Irish kitchen. It’s not the usual image of “Tea Cake” that might spring to mind- chocolate covered, marshmallow packed bundles of sweet joy. This is a “Tea Cake” in the sense of a cake to have with tea; similar to how a “Coffee Cake” can be not so much coffee flavored cake, but rather a cake to have with coffee.
For me the beauty in this bake lies in it’s simplicity. It’s ingredients aren’t extensive, nor it’s method demanding. And as for the results? Sublime in it’s modesty this can be a welcome relief to other “fussy” bakes. The flavor is smooth and buttery, with a close crumb structure (which reminds me almost of a Japanese cheesecake) this is perfectly paired with a Chantilly cream (not very synonymous with Paddy’s Day I know) or in this case a berry coulis.
I wanted something a little bit different than your standard berry coulis here (there’s a surprise huh?) and the additions of mead and birch syrup here offer that adding both sweetness and hint of bitterness. Don’t get to wrapped up on including these though- I’m aware these aren’t exactly pantry staples. They’ll work wonders if you can include them but the coulis will be tasty treat nonetheless without them.
On that note, whatever you get up with this year’s St. Patrick’s Day festivities I hope you enjoy- heck knows it’s long overdue!
Preheat oven to 350 degrees F (175 degrees C). Grease and line a 9-inch round pan
In a bowl combine the flour, baking powder and salt and set aside
In a separate bowl (of a stand mixer), cream together the butter and sugar until light and fluffy (about 10 minutes)
Beat in the eggs, one at a time, and vanilla, mixing until fully incorporated
Stir the dry flour mixture into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added
Spread the batter evenly into the prepared pan
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
Cool in pan on a wire rack, then turn out for serving
Dust with confectioners’ sugar and serve sliced with the mixed berry coulis
Mixed Berry Coulis
In a medium pan combine the mixed berries, sugar and lemon juice
Over a medium heat stir occasionally until sugar has dissolved
Add in mead and birch syrup, reduce to a low heat and simmer for 10-15mins, stirring occasionally. Cool until berries have softened and broken down. Check taste for sweetness and stir in more sugar if needed
Remove from heat and leave to cool for 10 minutes
Using a standard blender or wand blender blitz berry mixture until smooth
Crumbs In My Beard 