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!
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.