Earl Grey Pumpkin Snack Cake! This moist and light, tea-infused pumpkin cake is frosted in an an Earl Grey cream cheese frosting and makes a mouthwatering afternoon snack for yourself or for company.
Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment. Set aside. Heat water or milk to steaming and steep tea bags in it for about 5 minutes. When finished steeping, squeeze out the tea bags carefully with the back of a spoon to get maximum flavor from each bag. Set aside.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, beat together eggs, vanilla extract, pumpkin puree and vegetable oil until thoroughly combined.
Add wet mixture to dry mixture and stir until just combined. (Do not over-mix.) Pour batter into prepared baking pan. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Set aside to cool completely before frosting.
For Earl Grey Cream Cheese Frosting Heat milk or water to steaming; steep tea bag in milk for about 5 minutes. When finished steeping, squeeze out the tea bag carefully with the back of a spoon to get maximum flavor. Set aside.
In a medium bowl using a hand mixer, cream together butter and cream cheese until mostly smooth. Slowly beat in powdered sugar until incorporated.
Add about 1 tablespoon of tea-steeped milk. Add vanilla extract. Beat until smooth. (If the consistency is too runny, add a bit more powdered sugar. If it's too thick, add some more liquid.} Frost cooled cake. Sprinkle with cinnamon for garnish, if desired. Slice and serve.