Heat oven to 350 degrees Fahrenheit. Line a nine-inch (or eight-inch, for a taller cake) square baking pan with Gefen Parchment Paper.

Prepare the earl grey tea and allow to cool.

In a large bowl combine the dry ingredients and mix well. Add the eggs, oil, and vanilla. Mix until not a single streak of flour remains. Add tea and whisk to incorporate. Pour batter into baking pan.

In a small bowl, combine the flour, sugars, and pumpkin spice; whisk well. Add half the oil and work it into the mixture. Add a little more oil and continue until a crumbly consistency is achieved. Spread over the cake batter, prodding slightly. Bake cake for 30 to 35 minutes on the middle rack, or until a toothpick inserted comes out clean.

Make the glaze: combine sugar, tea, and pumpkin spice and mix until smooth.

Remove cake from the oven. Allow to cool, drizzle glaze and enjoy a slice. Perhaps with a cup of tea.