Earl Grey-Pumpkin Snack Cake

I feel the changes of Fall coming. I almost felt a chill during my morning walk a few days ago. My belly is slowly dwarfing the rest of me as baby boy continues to grow. We started HypnoBirthing classes a few weeks ago {more on that soon}. Our guest room is being converted to a nursery little by little. I turn 33 this weekend.

Lots and lots of change.

All that change makes me want to do things that I'm familiar with just to keep some sense of what I know in my life. Like baking. Baking is always welcome.

Now that coffee giants all over America have officially declared it pumpkin season, I feel ok with doing some pumpkin-infused baking to usher in the seasonal flavors that we all know and love this time of year.

Except, not all of us love those seasonal flavors. Like my Abuela for example. She really, really dislikes some of those spices that are found in just about every Fall baked good you can think of. Says they make everything taste like craft store potpourri.

So, I came up with this recipe in case there are other folks like Abuela out there who just can't get on board with nutmeg and cloves and allspice. No potpourri here, just the fragrant scent of Earl Grey tea, a new favorite of mine.

It took me a while to become a tea person, to be honest. I used to love the idea of tea but didn't really care for the stuff itself. Then I started buying different kinds to sample whenever I'd come across ones that seemed particularly appealing. Now, I've developed a taste for tea {specifically chai or fruity herbal blends} and a major collection that I love to overwhelm friends with when they come over.

Earl Grey has such an aromatic quality to it since it's made with bergamot, an extract that comes from citrus. And you know me. I love anything citrusy. It doesn't scream "orange" or "lemon", but has such a pleasant fragrance that I'm not sure which I enjoy more: Sipping it or letting my nose linger above the cup.

The flavor goes surprisingly well with pumpkin, as I found when I combined the two in this snack cake. This super-moist cake doesn't even need any frosting, but hey, why not gild the lily while we're at it, right? Can you really go wrong with tea-scented cream cheese frosting? I think not.

It's everything you love about something familiar... with a little change sprinkled in for good measure.

Are you feeling Fall's changes in your life? Do tell!

Earl Grey-Pumpkin Snack Cake
Adapted from Dixie Crystals
Makes 9 servings

1/4 cup milk {I used almond milk}
2 Earl Grey tea bags
1 cup all-purpose flour
3/4 cups sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
Scant 1 cup pumpkin puree
1/2 cup vegetable oil

1. Preheat oven to 350 degrees. Line an 8x8 inch baking pan with foil and spray with non-stick cooking spray. {I just use my Misto filled with olive oil.} Set aside

2. Heat milk to steaming and steep tea bags in it for about 5 minutes. When finished steeping, squeeze out the tea bags carefully with the back of a spoon to get maximum flavor from each bag.

3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.

4. In a small bowl, beat together eggs, vanilla extract, pumpkin puree and vegetable oil until thoroughly combined.

5. Add wet mixture to dry mixture and stir until just combined {make sure there aren't any lumps but don't overmix}.

6. Pour batter into prepared baking pan. Bake for about 40 minutes.* Remove from oven and allow to cool completely before frosting.

*You may want to check for doneness at 30 or 35 minutes, but it took closer to 40-45 in my oven. This cake is very moist and did not have a crumbly texture for me, but had I left it in a little longer it may have created more of a crumb.

Earl Grey Cream Cheese Frosting

2 tablespoons milk
1 Earl Grey tea bag
4 tablespoons butter, softened
3 ounces cream cheese
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract

1. Heat milk to steaming; steep tea bag in milk for about 5 minutes. When finished steeping, squeeze out the tea bag carefully with the back of a spoon to get maximum flavor. Set aside.

2. In a medium bowl using a hand mixer, cream together butter and cream cheese until mostly smooth. Slowly beat in powdered sugar until incorporated.

3. Add about 1 tablespoon of tea-steeped milk. Add vanilla extract. Beat until smooth. {If the consistency is too runny, add a bit more powdered sugar. If it's too thick, add some more milk.}

Frost cooled cake completely. Sprinkle with cinnamon for garnish, if desired. Slice and serve.