a breakfast loaf
with tea!
While I usually would advise not having cake for breakfast, this could be an exception. The cake not only has tea in it, but should be eaten with tea (coffee, black for me).
The key to this loaf being so good is the amount of fat. This has both yogurt, which not only adds fat but adds a ton of flavor, but also has oil which keeps the loaf moist for a long time. Butter is delicious but at room temperature it is in a solid state - so as your loaf cools the butter solidifies and will dry out faster. Oil, however, is liquid in all states, so it will take a longer time to dry out the loaf. Fat is your friend in baking, get to know it and get to love it because it’s what makes baked things so delicious.
I am not a sweet breakfast person; I’m not even a breakfast person (except for the occasional bowl of congee or little breakfast taco). But I understand the pleasure and excitement of giving or getting baked goods with a cup of coffee. It is something that is so simply done that can completely change the course of the day. If you are inclined to make a croissant (I will not be doing this) that is a gift. For me, you will probably get a slice of this loaf.
Earl grey tea loaf
tools - 1 lb 9x4 loaf pan or similar size
Ingredients
1 ½ cups all purpose flour | 195g
1 ¼ tsp kosher salt | 5g
2 tsp baking powder | 8g
2 tsp ground cardamom
2 tbsp loose leaf earl grey tea | 8g
¾ cups plain yogurt | 190g
½ cup neutral oil - vegetable, canola, avocado etc. | 95g
¾ cup white sugar |180g
1 ½ tsp vanilla
3 large eggs | 150g
For the sugar drizzle
¼ cup white sugar
2 tbsp water
Instructions
Preheat your oven to 350 degrees. Using butter or non-stick spray, prepare your loaf pan. If you want extra assurance that the cake will release, cut a piece of thin parchment and place it across the loaf pan.
In a large bowl, whisk together all the wet ingredients (eggs, yogurt, oil, sugar, eggs and vanilla) until the sugar is dissolved. Add in the dry ingredients (flour, baking powder, cardamom and tea). Fold with a spatula until just combined.
Pour batter into the loaf pan, and bake for 55-65 minutes or until the top is browned or tested with a cake teaser/toothpick and it comes out clean.
In a bowl, combine the ¼ cup of sugar and 2 tbsp of water with a big pinch of salt. Stir till sugar is dissolved.
Once the loaf is out of the oven, pour the sugar drizzle over the loaf while still in the pan then let the loaf cool completely.
To serve
Freshly whipped cream or creme fraiche
