If you love tea and things that are sweet and cute, you'll love these lil' tea bundt cakes! Nazanin from Tea Thoughts adds a cinnamon tea to the batter, creating some wonderfully fragrant tea dessert. We recommend using Cinnamon Bun Loose Leaf Tea by Pinky Up for an aromatic and satisfying flavor to your bundt cakes.
Mini Tea Bundt Cakes
By Tea Thoughts
Makes 4 mini bundt cakes
Ingredients
- 4 tsp of Cinnamon Bun Loose Leaf Tea by Pinky Up
- 1 stick butter, softened
- 2 eggs
- ¾ cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup brown sugar
Lemon Glaze:
- 2 cups powdered sugar
- 2 tbsp milk
- Juice of ½ lemon
- 4 mini bundt pans
How to make Tea Cakes
Add the loose leaf tea to a bowl with the other dry ingredients.
Preheat oven to 350. Prepare bundt pans by either lining them with parchment paper or oiling and flouring them.
Cream the butter and sugar until well combined, and add in milk.
Add in the dry ingredients in 3 parts.
Fill the molds, not all the way to the top or they won't have a flat bottom.
Put bundts on a baking sheet and bake 15-18 min or until toothpick comes out clean.
Glaze: Start with lemon and milk, then add enough powdered sugar to get desired consistency. If you're a tea lover, you have to try this tea cake recipe.