Vanilla Chai Bundt Cake with chai spiced glaze
I had seen this recipe for chai spiced cupcakes and knew that I HAD to bake them. I love anything vanilla and am completely addicted to Chai as a drink. I kept waiting for the right time and yesterday for break fast seemed to be the perfect time. Cupcakes didn’t seem right so I swapped the cupcakes for a bundt pan. It baked up nicely but on the smaller side. Maybe make a double batch of batter next time? Not sure but regardless it was delicious! No pictures, sorry. Will try to bake another one to photograph. Oh, and the original recipe called for a vanilla chai buttercream which sounded great but I didn’t have any more butter. Can’t believe that I ran out of butter but I guess it happens!
- 1 stick (1/2 cup) butter
- 1 cup sugar
- 2 tsp vanilla extract
- 2 eggs
- 1/2 quantity chai spice mix (recipe to follow)
- 1 1/4 cups plain flour
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
Chai Spice Mix
- 3/4 tsp ground cardamom
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 1/4 cups confectioner’s sugar
- 3 tbsp milk
- 1 tsp vanilla
- remaining spice mixture
For the cake
- Preheat oven to 325 degrees. Grease a bundt pan
- Mix spices together in small bowl and set aside.
- Cream together the butter and sugar.
- Add the vanilla and beat in one egg at a time.
- Stir in 3/4 of chai spice mix.
- Sift together the flour and salt into a separate bowl.
- Fold in the flour mixture and buttermilk alternately and stir until combined. Be careful not to over mix.
- Mix together the baking soda and vinegar and stir into the batter.
- Pour into the bundt pan and bake 15-20 minutes or until a toothpick inserted in a center comes out clean.
For the glaze
- Mix together 1 1/4 cups confectioner’s sugar with 3tbsp milk (we used half and half because that’s what we had).
- Add a tsp of vanilla and the remaining spice mixture. Mix well.
- Drizzle over the cake.
adapted from http://www.whatmegansmaking.com/