Sunday, February 7, 2016

Chai Spice Bundt Cake & February's Give-Away Apron

Chai spice is a mixture of aromatic cinnamon, ginger, cardamon, allspice, anise, and black pepper.  I first learned of "chai" when Starbucks came out with a Chai Spice Latte; it was a favorite of Kelly's. In fact, in many Eurasian households the word Chai refers to tea, however, I don't like milk with my tea and it never appealed to me.

When I saw this is the King Arthur catalogue, I was hesitant to order it because of my experience with tea.  Well, I can admit, I was so wrong and this cake is not only one of the best tasting I've ever made, but even my hubby exclaimed it to be the best I've ever made!
Besides my kitchen smelling wonderful, the taste is so comforting and it only needed a dusting of confectioners' (icing) sugar to make it complete.

Chai Spice Bundt Cake
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1/4 cup honey
2 large eggs
2 tsp. Pure Vanilla Extract
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
3 T Chai Spice
2 cups King Arthur all-purpose flour
1 cup sour cream

Preheat oven to 350F-degrees.  Lightly grease a 10-cup Bundt cake pan.

In a large bowl, beat together the butter, brown sugar and honey until light and fluffy.  Scrape down the sides of the bowl as needed with a rubber spatula.  Add the eggs, one at a time and beat 1 or 2 minutes between additions.  Scrape down the sides of the bowl once more.  Add the vanilla extract and beat to combine.

Mix dry ingredients together and add half, alternating with the sour cream.  Mix just until combined.  Scoop the batter into the prepared pan and bake 45 to 55 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

Remove the cake from the oven and cool about 10-15 minutes before turning it out onto a serving dish.  Cool completely before dusting with confectioners' sugar and slicing.  Enjoy!

Now, there is an apron to be given away this month!  The rules are simple...make a comment on any of the posts this month and you could win this beauty in delicate blues and greens.


  1. Well now I am intrigued. Where does one find this amazing product? I'll have to do some searching. It is so much easier to bake a cake than to make cookies. The colors of this apron for February are soothing and springy...another beauty!

    1. King Arthur Flour carries it!

    2. Went back looking for a link and realized that I had zoomed right over the King Arthur Catalogue info. I get that one in my mailbox and my inbox. Now I'll be aware of it. Thanks!

  2. Well if this is one of the best of yours, I must try it! I'll check out this chai spice at KA! Have a great day, Susan! xoxo ♥

  3. I have never tasted Chai, but this cake looks very interesting.

  4. MY FAVOURITE TEA IN A CAKE!! I will certainly be giving this a try. Thanks Susan....

  5. My daughter loves Chai tea so she might like this cake!

  6. Oh boy! another cake recipte to bake. Thanks Love the apon.

  7. Well certainly looks delcious! I must try are my inspiration to become a better baker and I love seeing what's going on in your kitchen! Darling apron with lovely lavender colors! Hugs!!!

  8. I'm sure I would like this cake but unfortunately I would be the only one in my house.
    Susan could I use chia tea leaves for the cake instead of chia spice?
    stamping sue

  9. The cake turned out really beautiful and I bet it tastes just as amazing as it looks.

  10. You know, this would be even yummier in the fall! Seems like it would smell great!