This cake works in a variety of pan types (tube pan with removable bottom, angel food pan, or Bundt pan), though you may find the bake time varies a bit depending on which you choose. You might be surprised to see the wet ingredients are added to the dry ingredients, but this order works well for this cake. Strongly-brewed tea adds flavor and depth to the batter. Plain black tea is a classic addition, but you can use chai to punch up the spice factor, or experiment with green or herbal teas for a subtler enhancement. Want a whole-grain and fiber boost? Replace 1 to 1 1/2 cups of the all-purpose flour with white whole wheat flour. Vanilla lovers can scrape a vanilla bean into the batter, too. The recipe is a Yummly original created by Miri Rotkovitz, RDN.