This month’s edition of #BundtBakers is a little different. No, you won’t notice anything unique about this month compared to any of the previous #BundtBakers events but behind the scenes I got to try my hand at hosting again! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
I picked the theme of cinnamon because there’s probably nothing I love more than some cinnamon. In fact, when we had our wonderful Valentine’s dessert my husband mentioned that it’d be great with some nuts and I said, “It could use some cinnamon, too!” to which he simply laughed and said, “You and your cinnamon!” But hey, I can’t help it, it’s just so good! And with 27 other bundt bakers joining me, I know I’m not alone in my love of the spice. Because I am hosting I was more aware of the recipe titles being submitted than I normally am and someone beat me to the punch on using red cinnamon candies in her cake (unfortunately the busyness of work and life prevented her from sharing her cake with us today). There isn’t a rule that says I couldn’t also make a cinnamon candy bundt, but I do like to try to be unique in my flavor profile when I’m aware enough to be so.
Instead I thought about doing a chai bundt, I’ve been wanting to use chai tea in baking, and that thought led me instead use the tea I had in my pantry! It’s “Sweet Cinnamon Spice Tea” and it’s fabulous, no honey required. I followed a recipe for a cake using Earl Grey tea. Instead of blueberries I added chopped walnuts to the cake, you won’t find them in the recipe though because I didn’t think it was the right choice, raisins or chocolate chips might be nice. Also, next time I’ll be steeping two tea bags because there simply wasn’t enough cinnamon flavor for my liking. This recipe followed a unique method for making the cake, too. I’d never make cake batter in a pot before! I divided my batter between my Garland Bundt Pan. The texture of these bundtlettes was quite different, too, it was almost a cross between a baked donut, a muffin, and a cake; perfect for breakfast, warmed, with a little butter. And, of course, compliments your morning cup of coffee or your afternoon cup of tea.
Selfishly, this cake was not shared with anyone outside of our little family. Firecracker helpfully (?) participated in the photography of these cakes and declared them “good” after stealing a bite.
If you don’t have smaller bundt pans feel free to use a large loaf pan or 6 C bundt pan and bake for 55 minutes.
Sweet Cinnamon Spice Tea Bundtletts
- 1-2 bags Sweet Cinnamon Spice herbal tea
- 6 tbsp butter
- 1/2 C sugar
- 2 eggs
- 1/4 C vanilla yogurt (not Greek)
- 1 1/2 C flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 350 degrees F. Grease six 1 C bundtlettes.
- Steep the tea bag in 1/2 C boiling water for 10 minutes. Cut open tea bag and stir the contents into the tea.
- In a medium saucepan, melt the butter. Remove from heat and stir in the sugar and eggs until smooth. Add the yogurt and tea.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the pot and mix until combined.
- Divide batter evenly in the prepared bundt pan. Bake 25-30 minutes, until a toothpick inserted comes out cleanly. Allow bundts to cool in the pan before turning out.
*This recipe is modified from Izy at http://www.topwithcinnamon.com/2014/01/earl-grey-tea-blueberry-and-lemon-cake.html*
And don’t forget to take a peek at what other talented bakers have baked this month:
- Apple Cinnamon Bundt by Tammy at Living the Gourmet
- Carrot Bundt Cake with Cinnamon Glaze by Kelly at Passion Kneaded
- Cinnamon Apple Bundt Cake by Christiane at Taking on Magazines
- Cinnamon Apple Jelly Donut Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cinnamon Bundt Cake by Kathya at Basic N Delicious
- Cinnamon Bundt Coffee Cake by Lauren at From Gate to Plate
- Cinnamon Chocolate and Strawberry Cake by Deepti at Baking Yummies
- Cinnamon Chocolate Chip Bundt Cake by Renee at Magnolia Days
- Cinnamon Crown Cake by Stacy at Food Lust People Love
- Cinnamon Dolce Coffee Bundt Cake by Felice at All That’s Left are the Crumbs
- Cinnamon Espresso Bundt with Chocolate Ganache by Amanda at The Cinnamon Scrolls
- Cinnamon Pecan Streusel Bundt Cake by Lara at Tartacadabra
- Cinnamon Roll Bundt by Margaret at Tea and Scones
- Cinnamon Swirl Bundt by Sue at Palatable Pastime
- Cinnamon Swirl Zucchini Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Cinnamon Toast Bundt by Jane at Jane’s Adventures in Dinner
- Cinnamon Toast Bundts by Olivia at Liv for Cake
- Mexican Chocolate Bundt Cake by Mondo at I Bake He Shoots
- Monkey Bread Bundt by Wendy at A Day in the Life on the Farm
- Pumpkin Spice Toffee Bundt Cake by June at How to Philosophize with Cake
- Red Tea and Cinnamon Bundt Cake by Mary at Los Chatos Chefs
- Six Pound Cinnamon Chocolate Chip Coffee Cake by Rebekah at Making Miracles
- Snickerdoodle Bundt Cake by Teri at The Freshman Cook
- Strawberry Cinnamon Rolls Bundt by Priya at I Camp in My Kitchen
- Sweet Cinnamon Spice Tea Bundtlettes by Lauren at Sew You Think You Can Cook
- Tea Chai Bundt Cake by Rocio at kidsandchic
- Tunnel of Cinnamon Bundt Cake by Laura at Baking in Pyjamas
- Walnut Schnecken Bundt Cake by Tux at Brooklyn Homemaker