CARAMEL APPLE COFFEE CAKE

INGREDIENTS:
3 eggs
2 cups white sugar
1 c. vegetable oil
1/2 c. Bigelow Cinnamon Apple Herbal Tea
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
3 cups peeled, chopped apples (preferably Granny Smith)
1 cup coarsely chopped pecans
Topping:
1/2 cup butter or margarine
1/4 cup milk
1 cup packed brown sugar
pinch salt

RECIPE:
In mixing bowl, beat eggs until foamy. Gradually add sugar, blend in oil, tea, vanilla. Combine flour, salt & baking soda, & add to egg mixture. Stir in apples & pecans. Pour into greased 10" TUBE pan (can use Bundt pan). Bake in 350 degree oven for 1 hour & 15 minutes, or until cake tests done. Cool in pan on a wire rack for 10 minutes. Invert and remove cake onto serving platter. For topping: Combine all ingredients in small sauce pan. Boil for 3 minutes, stirring constantly. Slowly pour over the warm cake. Some topping will run onto the serving platter. Yield: 12 - 16 servings Absolutely delicious!!!!! Can serve for brunch or dessert.

AUTUMN TEA CAKE

INGREDIENTS:
1 1/2 cups boiling water
3 Bigelow Cinnamon Stick Tea Bags
1 1/2 cup rolled oats
1/3 cup vegetable oil
1 cup applesauce
3 eggs
1 cup white sugar
1 cup packed brown sugar
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons Tones apple pie spice
Optional:
1/2 cup raisins
1/2 cup chopped nuts

RECIPE:
Preheat oven to 350 degrees F. Boil water and add tea bags. Let sit for 10 minutes. Combine rolled oats with hot tea and let stand for 10 minutes. Spray a 9X13 pan with non-stick spray. In a large bowl, combine oatmeal, oil and applesauce. Add eggs, sugar and brown sugar, soda, spice and mix well. Add the flour and mix well. Finally, fold in the raisins and nuts if desired. Pour into 9X13 pan. Bake at 350 degrees F 45 minutes, or until a toothpick inserted into the cake comes out clean. Nice moist cake. Serves 18.

Caramel Spice Frosting:
1/4 cup boiling water with one Bigelow tea bag let sit 10 minutes and remove tea bag. In sauce pan combine: One stick butter One cup brown sugar Boil and stir one minute until slightly thick. Add hot tea and beat till smooth. Add 3 1/2 cups powdered sugar. Beat smooth and frost cake. Will cover 9X13 or two 9" round cakes.

PINEAPPLE UPSIDE-DOWN CAKE

INGREDIENTS:
2/3 cup packed light brown sugar
4 tablespoons (1/2 stick) butter, melted
1 can (20 ounces) pineapple slices, drained
10 maraschino cherries
1 package (18.25 ounces) yellow cake mix
1 cup Constant Comment tea for flavor
1/4 cup vegetable oil
3 eggs

RECIPE:

1. Preheat the oven to 350°F.
2. Sprinkle the brown sugar evenly over the bottom of two 8-inch round cake pans and pour the butter evenly over the sugar.
3. In each pan, arrange the pineapple slices in a single layer over the sugar and place a cherry in the center of each slice.
4. In a large bowl, combine the cake mix, flavored tear, oil, and eggs; beat until well combined.
5. Evenly divide the batter between the two pans and bake for 30 to 33 minutes, or until a wooden toothpick inserted in the center of each comes out clean. Let the cakes stand for 5 minutes.
6. Loosen gently with a knife and invert onto 2 platters. Serve warm, or allow to cool completely before serving.