I know, most of the cakes I’ve posted on here have only slightly been related to the tea that I pair with them, or they haven’t been even close to them in terms of flavour.
I promise, this one is different. And the recipe will be included at the end of the post 🙂
But first, let’s meet the guest of honour- Bear Trap! It’s an herbal infusion from Davids Tea. It has a warm authentic berry flavour. I find that too often berry-flavoured stuff has a fake taste, but this is the real deal. It’s full of a mix of real berries and other great stuff like hibiscus, lemon verbena, and Morello cherries. It seems like a lot of the herbal infusion tea from Davids Tea have a slightly sweet taste, which is great, because you don’t have to add as much sugar. This is one of those teas.
This tea pairs so nicely with this cake! It has almost all of the same flavours as the cake, with a subtle touch of tanginess. Add the cranberry compote and you have a great trio that’s perfect for any spring gathering, summer picnic, or harvest party.
Recently, I stopped in at Williams Sonoma to check out their store because I’ve never been there. W-O-W! What a great place! I was amazed at the selection of good quality bakeware that they have. I couldn’t leave without something, and since the sales were so good anyway, I brought a small stoneware bundt pan home with me. I thought that it would be great to try this new recipe in my new pan, and although I was nervous about the cake not coming out (bundt pans can be tricky!), I gave it a shot.
While the cake is baking, make this cranberry compote. Trust me, your whole house will smell like berries and cinnamon.
Let me know if you guys tried this cake, if you liked it, or if you have another favourite berry-flavoured tea that you’d try with it!
Very Berry Bundt Cake
created by Emily
1/4 cup light olive oil
3 cups unbleached white flour
2 tsp baking powder
1 tsp baking soda
generous sprinkle of sea salt
2 cups brown sugar
1 1/2 tsp pure vanilla extract
1/2 cup each: cranberries, saskatoon berries, blueberries (frozen is best)
2 cups full fat coconut milk
3/4 cup water.
- Grease your bundt pan with oil. Make sure to get every single part of it or the cake with stick. Sprinkle 1/4 cup flour in the pan and shake it around, making sure to coat the oiled pan. This is keep the cake from sticking. Set pan aside and get on with making the cake.
- Combine dry ingredients in a large mixing bowl.
- Combine wet ingredients and pour into dry mix. Stir until combined (you should not see any pockets of flour or dry lumps).
- Carefully fold in the berries. The batter will now look like half frozen peanut butter- this is okay!
- Pour into prepared bundt pan.
- Bake at 350 F for about 50-70 min or until a cake tester inserted near the middle of the cake comes out clean.
- Invert the pan on a cooling rack. After about 10 min, lift the pan away.
- Let the cake cool, then serve with the cranberry compote and a cup of warm tea.
4 cups cranberries
1/4 cup water
1/2 tsp real orange extract
2 cinnamon sticks
Cook all ingredients over medium heat until saucy, about half an hour. Remove from heat and stir in 1/4 cup brown sugar. Serve with the cake.