This post is sponsored by Celestial Seasonings and all thoughts and opinions expressed are my own. I grew up drinking Celestial Seasonings and honestly love their line of teas.
With Ryan’s parents hosting Thanksgiving this year, I actually took the day off from cooking and enjoyed a slow morning at home with the kids and working on our Thanksgiving tree together. It’s hard to believe, but his parents specifically instruct me not to bring anything for the meal. Although it feels a bit strange not to be cooking on a holiday which is so centered around food, this year I embraced it and focused my heart on simply being thankful.
And now tis the season to be whisked away to the land of sugar plums and fairies, and I am so happy to be introducing Celestial Seasoning’s Nutcracker Sweet Tea as part of their new holiday line of teas. As the name suggests, the tea festively captures the flavors of the season and offers warm notes of vanilla with hints of spiced cinnamon. I enjoy it just as it is, and it makes a delightful morning cup to go along with a warm muffin or scone. Tea is also wonderful for incorporating into baked goods and this one makes an absolutely wonderful holiday cake. It’s a tender and moist buttermilk cake, simple and unadorned, but so special with the flavors of the holiday tea infused throughout. A scattering of cinnamon almonds over the top and just a light dusting of confectioner’s sugar finishes it off. Serve with a dollop of lightly sweetened whipped mascarpone cream.
- 4 Celestial Seasonings Nutcracker Sweet tea bags
- ½ cup hot water
- ½ cup refined coconut oil
- 1 cup coconut sugar
- 1 vanilla bean
- 3 eggs, room temperature
- ¾ cup buttermilk, plus 1-2 tablespoons extra, room temperature
- 2 ¼ cups whole wheat pastry flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon fine grain sea salt
- confectioner’s sugar, for dusting
- mascarpone cream, for serving (recipe below)
Cinnamon Almonds
- ½ cup sliced almonds
- 1 teaspoon coconut oil, melted
- 1 teaspoon coconut sugar
- ⅛ teaspoon cinnamon
- Preheat oven to 350. Lightly oil an 8-inch cake pan and line the bottom with parchment paper. Lightly oil parchment paper and dust with flour, tapping out the excess.
- In a liquid measuring cup, steep tea bags in hot water for 20 minutes.
- While tea is steeping, add coconut oil and coconut sugar to the bowl of the stand mixer. Split the vanilla bean in half lengthwise using a paring knife. Use a small spoon to scrape the seeds out of each half and add to the coconut oil and sugar. Beat oil, sugar, and vanilla bean seeds together until light and fluffy, about 2-3 minutes. Add eggs, one at a time, scraping down the sides of the bowl when necessary.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Remove tea bags and gently squeeze tea bags to get as much liquid out before discarding. Add ¾ cup buttermilk plus enough extra so that the total amount of liquid measures 1 ¼ cup.
- Gradually add the dry ingredients to the sugar mixture in three parts, alternating with the tea mixture, beginning and ending with the dry ingredients. Mix until the final portion of dry ingredients is just combined.
- Pour batter into prepared cake pan and smooth with an offset spatula. In a small bowl, combine sliced almonds, coconut oil, coconut sugar, and cinnamon. Gently toss together until almonds are evenly coated. Scatter almonds on top of the cake.
- Bake until almonds are lightly golden and tester comes out clean, about 35 minutes. Cool in pan 10 minutes before turning the cake out to finish cooling on a wire rack. Dust with confectioner’s sugar and serve with a dollop of mascarpone cream. This cake is best served the day it’s made, but it can be stored at room temperature in an airtight container for a couple days.
- Notes: It’s important to use room temperature eggs and buttermilk in order to avoid the coconut oil seizing.
- I cup heavy whipping cream
- ½ cup mascarpone cream
- 1 teaspoon vanilla
- 1 tablespoon natural cane sugar
- In a stand mixer with a whisk attachment, whip the cream and sugar until fluffy and soft peaks begin to form. Add the mascarpone and vanilla beat for an additional minute, until thickened with soft peaks.
amanda says
Aw, I love that you embraced the rest and relaxation of not having to bring anything. Although it would have been strange for me too.
I’m definitely dreaming of sugar plum fairies with all the pretty shots of this cake. I have never used tea for cooking, but would love to explore it, especially with this new spiced blend you mention. And I’m definitely a mascarpone whip kind of girl. Yum.
Emily says
I know! I love to cook and share food, so it just didn’t seem very natural to skip the cooking on Thanksgiving. But I’ll admit, it felt great to have a shorter to-do list, and loved having no pressure to please people. As for tea in cooking, I’ve not explored a lot either, but it was fun to develop this cake recipe. There’s a local tea house in Ann Arbor that uses tea in all sorts of soups- I want to try that soon! If you ever visit Ann Arbor, let me know and I’ll take you there. 🙂
Gena says
This is just lovely, Emily — nostalgic, simple, and so festive. I love the idea of the almond topping.
I also like your words about simply being thankful this year. I think I handled my social anxiety by overreaching dramatically with my cooking, and it was exhausting. I’m now wishing I had done gratitude practice instead. Food for thought for next year.
Emily says
Oh Gena, you are so hardworking and dedicated. Sometimes I look at your blog and honestly wonder how you do it all. I’ve been trying to focus on letting go of my own tendencies to overdo it with goals of having a richer and less hurried life. It’s tough though. I want to do everything, but I am slowing learning that it’s simply not possible.
Mary Ann | The Beach House Kitchen says
This cake looks just heavenly Emily! That Nutcracker sweet tea sounds so warm and cozy. I bet the cinnamon almonds on top are just delicious along with that mascarpone cream. Fabulous holiday dessert!
Emily says
Thanks, Mary Ann! It really is a wonderful tea. You must be getting so excited to have your son coming home again soon! He is going to have so many treats this year. 😉
Aysegul says
This cake is truly stunning Emily. I love that you flavored it with the tea. Such a genius idea.
And your photos… They are all breathtaking my friend.
Cheers!
Emily says
You are such a sweet encourager, Aysegul. Thank you. Been keeping you in my heart and hoping that you are continuing to heal and feel okay. xo
Cathy says
Sounds yummy. But where do you buy whole wheat pastry flour and coconut sugar? I never heard of these!
Emily says
Hi Cathy! I’ve seen coconut sugar in all of my mainstream grocery stores in the baking aisle near the sugars. Our Kroger store has an aisle more specific to health foods, and I’ve seen both coconut sugar and whole wheat pastry flour in that aisle. Both are also available at Whole Foods. If you still can’t find either, you can sub all-purpose flour for the ww pastry, and brown sugar for the coconut sugar. Hope this helps.