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!
- 2 eggs
- 2 cups pure maple syrup
- 2 cups sour cream 16 ounce container
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter 1 cube, melted
- 4 2/3 cups all-purpose flour
- 3 packets Earl Grey tea a heaping Tablespoon
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon salt
- 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!