Early Grey Pumpkin Cake with Cream Cheese Frosting
Recipe Type: Dessert
Serves: 9
Without heavy spices, but rather with notes of citrus, this tea-infused dessert is the perfect accompaniment to a pumpkin and cream cheese sweet. Adapted from Dixie Crystals
  • ¼ cup milk {I used almond milk}
  • 2 Earl Grey tea bags
  • 1 cup all-purpose flour
  • ¾ cups sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • ½ teaspoon vanilla extract
  • Scant 1 cup pumpkin puree
  • ½ cup vegetable oil
Earl Grey Cream Cheese Frosting
  • 2 tablespoons milk
  • 1 Earl Grey tea bag
  • 4 tablespoons butter, softened
  • 3 ounces cream cheese
  • 1½ cups powdered sugar
  • ¼ teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Line an 8x8 inch baking pan with foil and spray with non-stick cooking spray. {I just use my Misto filled with olive oil.} Set aside
  2. Heat milk to steaming and steep tea bags in it for about 5 minutes. When finished steeping, squeeze out the tea bags carefully with the back of a spoon to get maximum flavor from each bag.
  3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  4. In a small bowl, beat together eggs, vanilla extract, pumpkin puree and vegetable oil until thoroughly combined.
  5. Add wet mixture to dry mixture and stir until just combined {make sure there aren't any lumps but don't overmix}.
  6. Pour batter into prepared baking pan. Bake for about 40 minutes.* Remove from oven and allow to cool completely before frosting.
  7. You may want to check for doneness at 30 or 35 minutes, but it took closer to 40-45 in my oven. This cake is very moist and did not have a crumbly texture for me, but had I left it in a little longer it may have created more of a crumb.
  1. Heat milk to steaming; steep tea bag in milk for about 5 minutes. When finished steeping, squeeze out the tea bag carefully with the back of a spoon to get maximum flavor. Set aside.
  2. In a medium bowl using a hand mixer, cream together butter and cream cheese until mostly smooth. Slowly beat in powdered sugar until incorporated.
  3. Add about 1 tablespoon of tea-steeped milk. Add vanilla extract. Beat until smooth. {If the consistency is too runny, add a bit more powdered sugar. If it's too thick, add some more milk.}
  4. Frost cooled cake completely. Sprinkle with cinnamon for garnish, if desired. Slice and serve.
Recipe by Honest Cooking at https://honestcooking.com/early-grey-pumpkin-cake-cream-cheese-frosting/