Caramel Glazed Coffee Cake

Sweeten up your morning with a slice of this coffee cake and who doesn't like a caramel glaze made with Bigelow's Vanilla Caramel tea...

50-60 Minutes
Serves 10-12


  • 1 ½ cups (350mL) all-purpose flour
  • 1 ½ teaspoons (7mL) baking powder
  • ¾ teaspoon (3mL) salt
  • ⅓ cup (80mL) butter
  • 1 cup (250mL) sugar
  • 2 eggs
  • 1 cup (250mL) Sour Cream (Do not substitute with Light)
  • ½ teaspoon (2mL) baking soda
  • Vanilla Caramel Glaze:
  • ½ cup (120mL) boiling water
  • 6 Bigelow® Vanilla Caramel Tea Bags
  • ½ cup (125mL) brown sugar
  • ¼ cup (60mL) butter
  • Dash of salt
  • 1 cup (250mL) powdered sugar


Coffee Cake: Combine flour, baking powder and salt together in a medium bowl. Cream butter and sugar gradually, beating well. Add eggs and beat well. Combine baking soda with sour cream and add to batter alternatively with dry ingredients, blending well. Pour batter into a greased and floured 9"" (22.5cm) square cake pan. Bake in a 325º oven for 50-60 minutes.

Vanilla Caramel Glaze: Place Bigelow® Vanilla Caramel tea bags in measuring cup, pour boiling water over and let steep for 10 minutes. Remove tea bags, squeeze out excess water to make ¼ cup (60mL) tea. In a medium saucepan, combine brown sugar, butter, tea and salt. Bring to boil, stirring constantly. Cool slightly and whisk in ½ to ¾ cup of powdered sugar until a glaze is achieved. Poke cooled cake with a skewer, pour glaze over cake. Let sit until glaze is absorbed and has hardened on the cake.

May we suggest Earl Grey Green Tea to pair with this recipe?
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