I’ve discovered a delightful coffee-like brew without the caffeine, thanks to Traditional Medicinals Organic Roasted Dandelion Tea. Its rich, earthy flavor and notes of toasted root create a warm, comforting cup—perfect for an afternoon pause on my porch in colonial Coventry, Pennsylvania. Each sip feels like a gentle hug, settling into the senses and reminding me of simpler times.

To welcome this wholesome infusion into your kitchen, you can find it here:

Traditional Medicinals Organic Roasted Dandelion Tea

To pair with its deep, toasty notes, I’ve baked a Brown Sugar Dandelion Coffee Cake—moist, tender, and topped with a sweet cinnamon crumb that echoes the tea’s warm character.

Brown Sugar Dandelion Coffee Cake

Ingredients

• Tea-Infused Milk: 1 cup milk, 2 dandelion tea bags
• 1½ cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) packed brown sugar
• ¼ cup (50 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• Crumb Topping:
  • ½ cup (65 g) flour
  • ¼ cup (50 g) brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons (28 g) cold butter, cubed

Instructions

1. Steep Tea: Gently heat milk until steaming. Pour over tea bags in a heatproof bowl and steep 5 minutes. Discard bags and let milk cool slightly.
2. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan.
3. Make Crumb: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs. Set aside.
4. Cream Butter & Sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
5. Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
6. Combine & Bake: Alternate adding tea-infused milk and dry ingredients to the butter mixture in three additions, beginning and ending with dry. Stir until just combined. Pour half the batter into the pan, sprinkle half the crumb topping, add remaining batter, and finish with remaining crumbs. Bake 30–35 minutes, until a toothpick comes out clean.
7. Cool & Serve: Let cake cool in pan 10 minutes, then transfer to a rack. Slice and enjoy with your warm cup of roasted dandelion tea.

May this Brown Sugar Dandelion Coffee Cake and your cup of Traditional Medicinals Organic Roasted Dandelion Tea bring comforting warmth and simple joy to your teatimes—just as they do to mine.

—Mom Mom (Grandma Helen)