Cardamom and Crumb Cake

There is a ridiculous amount of tea in my apartment.

Really, it's starting to take over my already-limited cabinet space. But J loves it so I'll just have to deal. Oh, and of course, turn it into cupcakes.

I've been thinking about how tea could translate into baked goods. Coffee works so well that I figured people had to be baking with tea. But aside from green tea, I couldn't find much. So I decided I'd just have to make it up on my own.

I wanted to mimic a classic cup of black tea with lemon and honey. I found a fantastic chamomile cupcake recipe from Joy the Baker and changed it up a bit with a bright black tea (Himalayan Splendor from Teavana) and honey lemon frosting.

These cupcakes came together like a breeze, and I love how they turned out - a minimally sweet cake with a luscious, creamy frosting. If I make these again, I'll give them a bit more tea flavor by infusing the milk with tea. I have included this change in the recipe below.

Black Tea Cupcakes 
(adapted from Joy the Baker's Honey Chamomile Cupcakes)

1/4 cup unsalted sugar, softened
1 cup all-purpose flour
Scant 3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
4 tablespoons quality black tea, divided (about 7 tea bags will also work)
1/2 cup milk
1 large egg
1 teaspoon vanilla

Place a rack in the upper third of your oven and preheat to 325 degrees F. Fill a cupcake pan with liners and set aside.

Heat milk on medium until hot but not yet simmering. Add one tablespoon (or two bags) tea and remove from heat. Set aside for five minutes and strain to remove tea leaves. Allow to cool to body temperature.

While the milk infuses, grind remaining three tablespoons of black tea in a coffee or spice grinder. A blender or food processor would also work in a pinch.

In the bowl of an electric stand mixer, cream together butter, flour, sugar, baking powder, baking soda, salt, and ground tea. Mix on medium speed until course and sandy. This should take about five minutes.

As the mixture creams, whisk together the infused milk, egg and vanilla.

Add half of the milk mixture to the flour mixture. Beat until just combined. Add the rest of the milk mixture and beat on medium-high speed for one minute or until well blended.

Divide the batter between the prepared cups. There isn't much batter so be sure to only fill the cups half way.

Bake the cupcakes for 17-20 minutes or until they start to turn golden. Remove from oven and allow to cool completely before frosting.

Honey Lemon Cream Cheese Frosting

12 oz. cream cheese
1/2 cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar
2 teaspoons vanilla
The zest of one lemon
3/4 cup honey

Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. This will take at least five minutes. Add honey and beat until smooth. If the frosting is too soft, throw it in the refrigerator until it's firm enough to pipe. This makes a ton of frosting, so don't be afraid to frost heavily - you won't run out!


These keep for several days covered in the fridge, if you don't eat them all fresh out of the oven (*burp*). For the best taste out of the refrigerator, let them come to room temperature before serving, and enjoy with a cup of tea!

I made this simple cake (http://smittenkitchen.com/2010/10/spiced-applesauce-cake/) from Deb at smittenkitchen last spring, and have been craving it ever since. I had a free evening, and decided to try it again. I looked at the posted recipe once more before heading out to the grocery store and saw that she had also remade the cake, but as cupcakes. Then this little bit caught my eye: "I would recommend doubling the frosting." Double cinnamon cream cheese frosting?? If you say so, Deb!

The recipe claimed that it would make 18 cupcakes filled 7/8 of the way full, but I didn't think that I would have nearly enough batter for that. Mine ended up being extremely large, and if you feel the way I do about cake to frosting ratios (ie. 1/1) I would recommend filling them only 3/4. I'm still not convinced that you'll end up with 18, but at least they won't be the behemoths I created. I neglected to take any photos while I was making them, and had pawned them off on unsuspecting friends before I remembered (this is something I love about cupcakes rather than a full cake. I find I eat much less and share far more if my treats are portable). Oh well, they tasted far better than they looked - no matter how many times I try, or what size or shape frosting tip I use, I simply cannot make my frosting look professional. If anyone has any advice, I'm more than open to it!


Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
(from smittenkitchen.com)
This cake is extremely moist, which means it’s a rare cake that tastes almost as good on day three as it did on day one, if you can get it to last that long. It’s the kind of cake that quickly slips into your repertoire; make it on a Monday, I guarantee you’ll find another event that wouldn’t be complete without it by Friday. And then again on Sunday.
If you’re using a stronger cinnamon, such as the aformentioned Vietnamese cinnamon, you can use 2/3 of the suggested amount for a similar impact, or full amount for an extra cinnamon pop.
Update 11/4/11: Just made these as cupcakes and it yielded 18. They bake for 15 minutes, same temperature. Mine didn’t dome terribly much, so you can safely fill them 7/8 of the way. I would suggest doubling the frosting (I 1.6x-ed it and came up a little short), especially if you frost cupcakes in the bakery style, as in, generously. Happy baking!
For cake
2 cups (8 3/4 ounces or 250 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) salt
3/4 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) ground ginger
1/8 teaspoon ground cloves
1 stick (4 ounces or 113 grams) unsalted butter, softened
1 cup (6 7/8 ounces or 195 grams) packed light brown sugar (updated weight)
1 teaspoon (5 ml) pure vanilla extract
2 large eggs
1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce
1/2 cup (about 1 3/4 ounces or 50 grams) walnuts (optional), toasted, cooled, and chopped
For frosting
5 ounces (142 grams) cream cheese, softened
3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup (4 ounces or 120 grams) confectioners sugar
1/2 (1 teaspoon) teaspoon cinnamon
Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. I had no trouble getting my cake out of a nonstick pan by just buttering it, but if you don’t have a nonstick cake pan or are a little nervous, line the bottom with parchment paper and butter that too.
Make cake: Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.
Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

This cake, because it's so moist, lasts longer than most. I had one straight from the fridge on day 3, and it was the texture of an average cake. I'll probably be making this cake in one form or another for the rest of my life. It's easy to make, simple to shop for (all I had to buy was applesauce and cream cheese) and the subtley spiced, not overly sweet cake is perfect for an everyday cake. Invite a friend over and have a piece for breakfast with a cup of coffee! That's what I'll be doing the next time I make it!

My apartment smelled fantastic Saturday night, which is quite the accomplishment for a smallish apartment currently housing 2 cats, 3 twenty-something men, and me. So what defeated the two-fold powers of cat dander and man-shoe? Curried Chicken Coconut Noodle Soup. Wisconsin has begun to seriously threaten the start of winter, which has put me in the mood for chicken noodle soup. While the traditional chicken noodle is wonderful and nostalgic, I wanted to try a version that was a bit more updated. I found the recipe on epicurious and made a few changes based on what I had on hand.


Here's what I used:

The original recipe called for curry powder, but I had a small jar of green curry paste that needed to be used, so I replaced the 4 T of curry powder with the remains of the jar, which ended up being about 2 heaping tablespoons. I would recommend either sticking with the recipe here or using the full 4 tablespoons. The paste lends a wonderful flavor but is not strong enough to cut the sweet of the coconut milk.




The only other adjustment that I would recommend making to the posted recipe is the choice of noodle. The rice noodle is great in theory, but in my opinion just doesn't soften enough to be in a soup. After a first bowl with rice noodles, I switched to udon, which I think works much better.