Earl Grey Peach Cake

Going back to school has really brought some more inspiration into my life. Being around tons of great recipes and products like pepper jelly and cayenne chocolates, chocolate stout cakes, and strawberry yogurt mousse tortes, has given me tons of great recipe ideas. But sadly, school has also sapped all of the baking time out of my life.

Oh peaches.

So I've decided to bottle it all up until the weekends, when I can bake and write recipes and blog posts for the week ahead. I settled on this plan Tuesday and have been looking forward to baking this cake all week.

The results were rather messy, but the taste was all there.

Ingredients:

• 8 ounces flour (cake or AP)
• 1/2 teaspoon salt
• 12 ounces eggs
• 11 ounces sugar
• 8 ounces Earl Grey tea
• 1 teaspoon vanilla
• 8 ounces butter, softened
• 2 tablespoon Earl Grey reduction (To make, brew a cup of Earl Grey, add about 1/4 cup of sugar, and simmer until most of the water is gone.)
• 1 egg (or 2 tablespoons pasteurized egg)
• ~7 cups powdered sugar
• pinch salt
• 2 medium peaches, chopped and dried

Directions:

1. Preheat the oven to 350 degrees F. Prepare two 8 inch round pans with flour and parchment.
2. Whisk together the flour and salt.
3. In a mixer, beat the eggs and sugar for about 5 minutes on medium speed, until thick and pale.
4. Mix the 8 oz of Earl Grey with the vanilla. Alternately mix in the flour mixture and the liquids.
5. Bake for about 15 minutes, or until a toothpick comes out clean. Cool to room temperature.
6. Beat together the butter, reduction, egg, and salt, adding powdered sugar to desired consistency.
7. Frost the cake, filling and topping it with peaches.

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