Earl Grey Yogurt Cake

Whoa y'all. Times are weird, the weather is weird, working from home for a month is weird, it's weird vibes all around.

One thing I do know is that being in the kitchen is bringing me great solace at a weird vibe time, so I give you the gift of my favorite kind of tea, in a version of a tea cake. Bon Appétit wins again with this delish recipe.

Ingredients:

1 cup vegetable oil, plus more for pan
2 cups all-purpose flour (I used gluten free baking flour)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 1/4 cups granulated sugar
1 cup plain whole-milk yogurt
3 tablespoons loose-leaf Earl Grey tea, or 1/4 cup tea from bags
2 teaspoon vanilla extract
1 tablespoon raw or granulated sugar

Directions:

1. Preheat oven to 325 degrees. Lightly coat a 9x5 pan or 81/2x4/12 loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides - I actually skipped this step. Pouring the mixture into the parchment paper was making it weird shapes and I figured it would be easier to just have it without. 

2. Whisk 2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baker powder, and 1/2 teaspoon baking soda in am medium bowl to combine.

3. Vigorously whisk 2 large eggs and 1 1/4 cups granulated sugar in a large bowl for 1 minute; mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 tablespoon loose-leaf Earl Grey tea or 1/4 cup tea from bags and 2 teaspoons vanilla extract.

4. Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.

5. Sprinkle evenly with 1 tablespoon raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.

6. Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Serve warm or room temperature.