Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Posted by on Nov 7, 2018 in Blog, Bready or Not, cake, maple | 0 comments

Let’s kick off the 2018 holiday season the right way: with cake! A Glazed Earl Grey Maple Gingerbread Sheet Cake, to be exact.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Earl Grey adds a lovely spice and kick that contrasts and complements the sweetness of maple. As you can see, tea flecks freckle the entire cake.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

The cake is super-soft, moist, and cakey. I was amazed at how high it rose. It pretty much went to the top of my casserole dish.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

The cake itself isn’t heavily sweet, which is why the thin layer of glaze is just what it needs. It provides a more potent sweet maple flavor.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

This is a cake that pairs well with tea (Earl Grey, hot, Picard-style?) and also with coffee. Serve this to a crowd! There’s plenty of cake to go around.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

 

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Earl Grey tea and maple form a superhero duo in this lovely sheet cake topped with a thin glaze with (you guessed it) more maple flavor. This cake bakes up high and soft, so make this to feed a crowd!

  • Cake:
  • 2 eggs
  • 2 cups pure maple syrup
  • 2 cups sour cream (16 ounce container)
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 cube) unsalted butter, melted
  • 4 2/3 cups all-purpose flour
  • 3 packets (heaping Tablespoon) Earl Grey tea
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • Glaze:
  • 2 Tablespoons unsalted butter, melted
  • 2 cups confectioners' sugar
  • 3/4 teaspoon maple flavor
  • 2+ Tablespoons milk (almond milk works)

Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.

In a medium bowl, stir together the eggs, maple syrup, sour cream, vanilla, and butter. Set aside.

In a large bowl, mix together the flour, Earl Grey tea, ginger, baking soda, and salt. Gradually stir in the egg mixture. Spread batter in the ready pan.

Bake 45 to 50 minutes, until the middle passes the toothpick test. Cake will have risen a great deal. Cool in pan on wire rack for a few hours.

Once the cake is room temperature, prepare the glaze. In a medium bowl, melt butter in microwave. Add confectioners' sugar, maple flavor, and two tablespoons milk. Stir until mixed and of spreadable thickness, adding more milk as necessary to loosen it or sugar to thicken.

Spread glaze atop cake. To slice, lift up by foil and set on cutting board. Store slices in sealed container(s) at room temperature; keeps well for at least 2 days.

OM NOM NOM!

 

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

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