This lovely vanilla bean and Earl Grey bundt cake is suffused with the aroma of black tea and bergamot, studded with fragrant vanilla beans, and drizzled with a tangelo glaze. Consider it a laid-back showstopper for your Easter or other spring gatherings. Recipe adapted from King Arthur Baking.
This recipe makes enough for a 6-cup bundt. For a larger 10-cup bundt, use the servings slider to increase the servings to 12 servings. This will give you the correct proportions for the larger cake, but note that the gram amounts will not increase, just the cups.
- 16 tablespoons unsalted butter (2 sticks), room temperature
- 4 eggs, room temperature
- 1/2 cup milk, room temperature
- 1 1/4 cups (247 g) sugar
- 2- inch section of vanilla bean, halved
- 2 tablespoons grated tangelo zest, or use your citrus of choice
- 2 cups (240g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt (3/4 teaspoon if using another salt)
- 1 tablespoon Earl Grey tea, from about 2 - 3 teabags
- 2 teaspoons vanilla extract
- 4 tablespoons tangelo juice, or use your citrus of choice
- 1 cup powdered sugar
- Edible flowers and sliced citrus for garnish
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30 minutes to an hour ahead of time, set your butter, eggs, and milk out to come to room temperature.
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Preheat the oven to 350 degrees F. Spray a 6-cup bundt pan with non-stick baking spray or use one of the methods detailed here.
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Measure the sugar into a small mixing bowl. Scrape the vanilla beans from the pod into the sugar, add the zest, and mix both into the sugar with your fingertips.
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Measure the flour, baking powder, and salt into another bowl, and set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, flavored sugar, and tea on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, waiting until each is fully incorporated before adding the next. Stop to scrape down the sides as needed. Add the vanilla extract.
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Switch mixer to low, and add 1/3 of the flour, followed by half the milk. Add the next third, the rest of the milk, and the rest of the flour. At each step, mix just until incorporated.
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Spoon batter into the prepared baking pan. Smooth out the top with the back of the spoon, and bang the pan on the counter a few times to dislodge any bubbles.
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Bake the cake 35 - 45 minutes. Check for doneness with a wooden skewer at the 35 minute mark – the skewer should come out with just a few crumbs attached. Continue checking every 5 minutes until cake is cooked through.
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Set cake on a baking rack to cool 10 minutes, then flip out of the mold and back onto the rack. While the cake is still warm, in a small bowl, mix 3/4 of the juice with the powdered sugar. Add additional juice as needed – the glaze should be drippy. Spoon over the cake and allow cake to cool.
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Garnish with edible flowers and sliced tangelos, and serve! Cake will keep well covered at room temperature for a few days.