The chocolate, cinnamon and hazelnut tastes in this herbal tisane make it the perfect ingredient to use in baking and especially in this coffeecake recipe. Delicious!
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla extract
1/4 cup canola oil
3/4 cup milk
2 tsp Winter Wonderland, herbal tisane
3/4 cup brown sugar
2 1/2 tsp cinnamon
3 Tbsp butter, melted
4 Tbsp flour
Preheat oven to 350 and grease an 8″ square pan.
In a small saucepan heat the milk and the Winter Wonderland until hot (but not boiling). Cover, remove from heat and steep for 5 minutes. Strain out the herbal blend and set aside to cool.
In a large bowl, sift together the flour, baking powder, salt and sugar. Mix the canola oil into the flour and sugar mixture until it is like cornmeal in texture.
In another bowl, combine the egg, tea infused milk and vanilla extract.
Add to the flour mixture and stir only enough to mix, do not over blend.
In a small bowl combine the streusel ingredients.
Pour 1/2 of the mixture into the baking pan and sprinkle ½ of the streusel mix over the batter. Add the remaining batter on top, and sprinkle with the other 1/2 of the streusel mix.
Bake for 35 minutes until a knife inserted in the cake comes out clean.