I’ve baked you something pretty!
And it happens to be quite tasty, too.
Baking has never really been my strong suit, and I’ve started to realize that perhaps this is due not to a lack of skill, but my complete and utter impatience. Baking is a deliberate, structured, and disciplined practice, while I am a definitively spontaneous and chaotic creature. I thrive as a cook because it plays to my strengths – My instinct to be impulsive, shoot from the hip, and march to my own beat. But I’m learning that there is a baker within me, and though she is decidedly more tame than my eccentric savory self, she’s actually pretty cool.
I mean hell, she made this, right?
My biggest baking sin has always been a rushed, is-this-over-yet? mentality, but something about this recipe made me slow right on down. I took my time measuring every cup and tablespoon, basked in the gentle preparation of lavender sugar and tea-infused milk, and patiently melted my white chocolate with care. I basically went straight Buddha on this pound cake, and the results seriously rewarded me.
#karma
Back in December I made this outrageous no-bake cheesecake and you guys really, really loved it. Your enthusiasm was so strong that I knew you were craving more beyond-the-comfort-zone recipes, so after careful consideration I decided a light & lovely pound cake would be my next foray. I’ve been hearing a lot about lavender and tea-infused cakes, so putting them together into one confection seemed like a great idea. Then I chose to swirl in melted white chocolate, because why in the world should I not? And then I topped this with a coconut and walnut crumble, because my cabinets need to be cleaned out somehow.
And THEN?
Then I successfully baked a fairly intricate recipe, and the fact that it looks and tastes great is a total crowning achievement.
YAY!
When I say intricate I don’t necessarily mean difficult, more like… phases. Steps, time, patience, etc etc. First you assemble the lavender sugar, then the crumble, then the earl grey infused milk. Then you prepare your batter, then melt your white chocolate, then add to it to your batter, and finally you bake the damn thing.
Basically there’s a lot of “thens” in this recipe, but each individual step is manageable, so don’t fret! If a novice little baker like moi can handle it, I trust that you bunnies can too.
This is the perfect breakfast or brunch recipe, so do yourself a favor and start your day with this immediately. The taste can only be described as completely morning – It’s fresh, fragrant, and lightly sweet, never heavy or overbearing. The subtle hints of lavender and earl grey shine through beautifully, and the white chocolate lends the slightest bit of decadence. The texture of this cake is wonderfully moist yet light, and it’s at its best when served warmed with a thin spread of butter. And the crumble? So good! Y’all know I’m a sucker for a little touch of crunch, and the toasted coconut (it toasts while baking) + nutty walnuts deliver a contrast that’s 100% yums.
And the prettiness!! Just so, so pretty. This is going to wow on any table, and that’s before you enjoy even a single sweet bite 🙂
White Chocolate Lavender & Earl Grey Pound Cake with Coconut Walnut Crumble
Ingredients:
- POUND CAKE:
- 1 cup Sugar
- 1 1/2 tbsps Lavender Buds
- 1/3 cup Skim Milk
- 3 Bags Earl Grey Tea (tea should be removed from bags)
- 1 1/2 cups Flour, Sifted
- 1/2 tsp Baking Soda
- pinch of Salt
- 1 cup Salted Butter, Melted
- 2 Large Eggs + 1 Large Egg Yolk
- 1 tsp Vanilla
- 3.5 oz White Chocolate, Chopped (I used Green & Black’s)
- Powdered sugar to garnish (optional)
- Parchment paper to line
- Crisco to grease
- CRUMBLE:
- 1/4 cup Sweetened Coconut
- 1/4 cup Chopped Walnuts
- 1/4 cup Steel Cut Oats
- 2 tbsps Lavender Sugar
- 2 tbsps Flour, Sifted
- 2 tbsps Salted Butter, Melted
- pinch of Salt
Directions:
- In food processor combine sugar and lavender, pulsing until well mixed. Set aside.
- In small saucepan heat milk over low flame until just beginning to warm. Add loose tea to warmed milk and allow ingredients to simmer for 10 minutes, whisking periodically to prevent seizing. When ready, drain tea-infused milk through mesh strainer, then set aside.*
- Prepare the crumble by combining all ingredients in small mixing bowl (I stirred with a metal tablespoon). Set aside.
- Preheat oven to 350F. Lightly grease loaf pan (mine was 8″ x 4″) with Crisco, then line with parchment paper.
- In large mixing bowl combine the dry ingredients (flour, baking soda, and salt). In another bowl, combine the wet ingredients (lavender sugar, tea milk, butter, eggs, and vanilla). Next slowly add the dry ingredients to the wet, stirring vigorously until batter has formed.
- In another saucepan melt chopped white chocolate over medium-low flame, stirring gently to prevent burning. When chocolate has melted, add immediately to batter and stir until completely incorporated. Once well combined, evenly pour batter into greased and lined loaf pan, then top with crumble. Bake for 55 – 60 minutes until a toothpick comes out of the center clean. Allow to cool completely, then plate and serve, sprinkling with powdered sugar if desired.
* You want to separate as many tea grinds from milk as possible – A few will still slip through, but that’s okay! Milk should be caramel colored at the end of steeping.
>> Be sure to bake on middle oven rack!
lavender = new obsession.