Chai Spice Bundt Cake Food

CHAI SPICE BUNDT CAKE

Steps:

• Preheat oven to 350°F. Place chai tea bag in a small heat resistant glass bowl or cup. Pour boiling water over the tea bag, and let it steep for 5-10 minutes (see #1 in Notes section). Once fully steeped, discard the tea bag.
• In a medium mixing bowl, add flour, salt, and baking powder, and whisk until fully combined. To the flour mixture, add sugar, cinnamon, allspice, ginger, and cardamom, and whisk thoroughly to combine.
• To a 2-cup measuring cup, add milk and Greek yogurt, and mix with a spoon or whisk. Add vanilla and concentrated tea (about 2 tablespoons - see #2 in Notes section), and stir to combine.
• Melt butter in a heat safe bowl in the microwave (or in a saucepan on the stove top), and set aside to cool a little. To the bowl of a stand mixer (or large mixing bowl for a hand mixer), add the milk/yogurt mixture, eggs, and melted butter. Mix on low speed for 1 minute until combined, and then turn off the stand mixer.
• While the stand mixer is turned off, add the flour/sugar mixture to the wet ingredients, and mix on low speed until just barely combined. Remove bowl from mixer, and scrape the bottom and sides of the bowl with a silicone spatula. Generously grease Bundt pan with cooking spray, then gently pour batter into prepared Bundt pan, and bake at 350°F for 30 - 35 minutes.
• To test for doneness, insert a toothpick. If it comes out clean, it's done (see #3 in Notes section). Remove from oven and place pan on a wire cooling rack for 10 minutes. Remove the pan from the cooling rack and place the rack on top of the pan (cake side). Carefully invert the cake onto the rack, but do not lift the pan. Wait about 1 minute and gently tap on the top of the pan a few times and gently lift. Don't force it, it should release perfectly (see #4 in Notes section). Allow to cool completely on the wire rack.
• Once completely cooled, transfer to a cake platter, and serve! Or, if you want to glaze the cake, try our Quick Orange Glaze (see #5 in Notes section).

SPICED CHAI BUNDT CAKE

Steps:

• Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
• Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.

GINGER-CHAI GLAZED BUNDT CAKE

Steps:

• Set a rack in the lower third of the oven and preheat to 350°.
• Prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour.
• Sift the flour, baking powder and salt together. Set aside.
• Cream the butter and sugar till creamy. Add the eggs one at a time, mix thoroughly, stop and scrape as you go to ensure even mixing.
• Add the flour mixture and chai alternately, beginning and ending with the flour in three parts and the chai in two parts. Mix thoroughly after each addition.
• Pour the batter into the prepared pan, smooth the top and bake for about 40 - 45 minutes, until the top springs back when pressed gently with a finger. Cool on a rack for about 20 - 30 minutes, depan and cool completely. (Place in freezer at this point to aid in glazing).
• To make the glaze, sift the powdered sugar with the spices and stir in the chai extract, 1/2 tablespoon at a time, to form a smooth, thick yet pourable glaze. It should be thick and ropy to cling to the cake. Set the cake on a rack over a plate and spoon the glaze in a circular fashion over the cake. Let it fall in place or smooth with an offset spatula, as you like. After a few minutes, spoon the dripped glaze from the plate back over the cake. Press the crystallized ginger onto the glaze as it sets, if using.