Brown Butter, Tea & Honey Cake Recipe
This Brown Butter, Tea & Honey Cake is a moist and flavorful dessert that combines the nutty richness of browned butter with fragrant English breakfast tea and natural sweetness from honey. Infused with warm spices like cinnamon and ginger, this cake is perfect for teatime or any cozy occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf cake (about 10-12 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup whole, skimmed, or oat milk
- 3 English breakfast tea bags
- 250 gram (about 2 sticks plus 1½ tablespoons) unsalted butter, plus more for the pan
- 1 cup runny honey
- 2 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 3/4 cup light brown or Demerara sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Instructions
- Infuse the Milk: Heat the oven to 340°F (170°C). In a small pot, bring the milk to a boil. Transfer it to a small bowl, add the tea bags, and let it infuse and cool to extract the tea flavor.
- Bardon the Butter: Wipe out the pot and return it to medium heat. Melt the butter, letting it slowly turn dark golden and foamy as the milk solids brown lightly. Immediately transfer the browned butter to another bowl to prevent burning, then stir in the honey and allow to cool.
- Prepare Dry Mix: In a large bowl, sift together the flour, baking powder, and baking soda through a fine-mesh sieve. Stir in the brown sugar, salt, cinnamon, and ginger until well combined.
- Combine Wet Ingredients: Remove the tea bags from the infused milk, squeezing out any extra liquid back into the milk. Mix the milk with the browned butter and honey mixture thoroughly.
- Make the Batter: Using a wooden spoon, gradually mix the wet milk mixture into the dry ingredients. Reserve a small amount of the milk mixture in case the batter becomes too thin. Add the eggs and stir until the batter is smooth and well combined.
- Prepare to Bake: Grease a 9×5-inch loaf pan with butter or oil. Pour the batter into the pan, ensuring it does not fill above an inch from the top to prevent overflowing.
- Bake the Cake: Bake in the preheated oven for 1 hour and 10 to 20 minutes, or until a tester inserted in the center comes out clean. Allow the cake to cool in the pan; it will rise during baking and slightly deflate as it cools.
Notes
- Be careful not to burn the browned butter; transfer it promptly once it reaches a dark golden color.
- If the batter is too thin, hold back some of the milk mixture to maintain the right consistency.
- You can substitute oat milk for a dairy-free version, but this may slightly alter taste and texture.
- Allow the cake to cool completely before slicing for best results.
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Keywords: brown butter cake, tea cake, honey cake, baked dessert, English breakfast tea, spiced cake, easy dessert recipe
