Loaded with warm hints of cinnamon and vanilla, this soft buttermilk cake is infused with tea and topped with almonds and whipped mascarpone for a delightful holiday dessert.
Tis the season to be whisked away to the land of sugar plums and fairies, and for this recipe, we’re using some Nutcracker Sweet Tea to create additional holiday cheer in this recipe. As the name suggests, the tea festively captures the flavors of the season and offers warm notes of vanilla with hints of spiced cinnamon. I enjoy it just as it is, and it makes a delightful morning cup to go along with a warm muffin or scone.
Tea is also wonderful for incorporating into baked goods and this one makes an absolutely wonderful holiday cake. It’s a tender and moist buttermilk cake, simple and unadorned, but so special with the flavors of the holiday tea infused throughout. A scattering of cinnamon almonds over the top and just a light dusting of confectioner’s sugar finishes it off. Serve with a dollop of lightly sweetened whipped mascarpone cream.
Emily is a self-taught cook and photographer with a passion for creating beautiful and wholesome food for the family. Her focus is mostly on whole grains, fresh and seasonal produce, and naturally raised meats. When she's not in the kitchen, she loves playing music and spending time with her husband and two children.