Hibiscus Loaf Recipe
Enjoy a special & new treat!
- Baking spray
- 1 cup One Earth Hibiscus Loose Leaf Tea
- 1/2 cup boiling water
- 3 tablespoons honey
- 1 tablespoon fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon coarse salt
- 6 tablespoons unsalted butter, softened at room temperature
- 1/4 cup vegetable oil
- 1 cup white sugar
- 3 large eggs, beaten and at room temperature
- 3/4 cup whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- 8 ounces cream cheese, cut into 8 pieces and at room temperature
- 1/4 cup sour cream
- 1/4 cup honey
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Wrap 4 layers of heavy duty foil around exterior of 9- by 5-inch loaf pan, then coat interior with baking spray.
Combine One Earth Hibiscus Loose Leaf Tea, boiling water, honey, and lemon juice in small bowl, mashing with fork to ensure tea absorbs liquid evenly. Allow tea to steep until softened and liquid has been almost completely absorbed, about 15 minutes.
In medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In large bowl, beat butter on medium speed until creamy, about 1 minute. Add oil and sugar and continue to beat until light and fluffy, about 3 minutes. Add eggs in a slow steady stream and continue to beat until completely incorporated, about 1 minute.
Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds. Add vanilla and soaked hibiscus tea, beat once more, just to combine, about 20 seconds.
Scrape batter into prepared pan. Bake 35 to 40 minutes, rotating cake halfway through baking, until cake tester inserted in center of cake comes out clean. Transfer cake to cooling and cool in pan 10 minutes. Invert cake onto plate or second cooling rack, then revert to original cooling rack so top of cake faces up. Cool completely, at least 1 hour. Serve with spread.
For the Spread: Prepare icing while cake cools.
In large bowl, beat cream cheese on medium speed until smooth, about 2 minutes. Add sour cream, honey, vanilla, and salt and continue beating until completely smooth, about 2 minutes. Serve with cake.
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