Can you believe that it is the end of 2019 with 2020 happening in just a few short days? It’s been a good year, but I’m looking forward to the new year!! How ’bout you?

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Almost every time that we go out for Thai food, we’ll order some Thai iced teas. Although we’ll drink it while having a meal at a Thai restaurant, it’s more like a dessert than anything else, I think. I’ve often felt that the sweetened vanilla-flavored iced tea would be the perfect base ingredient for a cake with maybe a creamy white icing of some sort that mimics the cream that often accompanies and complements the tea. And so here it is, and here we are, the last post of 2019!

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thai iced tea bundt cake

ingredients

2 cups whole milk, almost boiling

3/4 cup loose leaf Thai tea leaves (I used a Yim Tea Company product that contained only black tea leaves blended with natural vanilla extract and natural annatto extract for the color)

Large tea bag for steeping (or use a fine-mesh sieve/strainer/paper towels)

2 and 1/2 cups cake flour

2 and 1/2 teaspoons baking powder

1 teaspoon salt

4 large eggs

1 and 1/2 cups granulated sugar

1 Tablespoon pure vanilla extract

4 ounces unsalted butter

for cream cheese glaze:

2 ounces cream cheese, softened

2 Tablespoons unsalted butter, softened

2 Tablespoons half and half, or whipping cream

1/2 cup confectioners sugar, sifted

1/2 teaspoon pure vanilla extract

pinch of salt

method

Place the milk into a bowl or jar. Place the loose leaf tea into a large tea bag and steep in the milk. Let it steep for about 30-45 minutes. Squeeze tea bag over the milk to save as much milk from it as possible. Remove teabag and compost the tea leaves.

Place the milk in a saucepan with the butter and heat on medium just until butter is melted and milk is very hot but not boiling. Turn off heat but leave the saucepan on the burner until ready to use.

Spray a 10-cup bundt pan with baking (flour/butter) spray. Set aside.

Heat oven to 350 degrees F.

Sift the flour, baking powder, and salt into a bowl and stir with a whisk to combine well. Set aside.

Crack 4 large eggs into the bowl of a stand mixer fitted with a balloon whisk attachment. Mix on medium for a minute or so, then increase to medium-high. While mixing on medium-high for about 7 minutes, gradually add the 1 and 1/2 cups of sugar. Eggs should get pale and double in volume.

With the mixture still on medium-high, add the vanilla and mix until thoroughly incorporated, about a minute.

Turn off mixer and remove balloon whisk. Sift the flour mixture this time directly over the top of the cake batter and fold the flour mixture into the batter with a rubber spatula until all the flour is mixed in. Be sure to scrape the bottom of the bowl so that there are no pockets of dry flour in the batter.

Pour a third of the milk/butter mixture into the bowl and fold with a rubber spatula to get all the mixture incorporated into the flour. Scrape the sides and bottom of the bowl with the spatula.

Add half of the remaining milk mixture and continue to incorporate it before adding the rest of the milk mixture and continuing to fold until batter is not two colors with streaks, but uniform in color.

When there are no orange and white streaks, but rather the cake batter is an even orange color, pour it into the prepared bundt pan and place it into the center rack of an oven set at 350 degrees F.

Bake for 45-50 minutes until toothpick or skewer stuck into the deepest part of the cake comes up clean. Remove from the oven and let the cake cool still in the pan on a wire rack for about 10 minutes before removing from pan.

To make the icing, beat the cream cheese and butter with an electric mixer with the beater attachments and blend in a bowl until light and fluffy, then add the half and half, the vanilla, the confectioners sugar and the pinch of salt, and blend again until smooth. If icing is too thick, don’t add more liquid, but instead heat it in 10-second intervals in a microwave. Pour over the cooled cake, letting icing drip down the sides.