Chai Spiced Honey Cake
Makes 1 – 10 inch bundt cake
This is a delightful cake. The original version comes from King Arthur flour. Just the right amount of density and spice – and even if you don’t care for chai tea, like my husband, you will most likely enjoy this cake, like my husband! I chose to make a boiled cider glaze, but you could serve it plain or dusted with cinnamon sugar, or even with a simple lemon glaze.
- 16 tablespoons (1 cup) unsalted butter, softened
- 1 cup dark brown sugar, packed
- ¼ cup honey
- 2 large eggs
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 2 teaspoons cardamom
- 1½ teaspoons allspice
- ½ teaspoon black pepper
- 2 cups all purpose flour
- 1 cup sour cream or yogurt, full-fat preferred
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F.
- In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.
- Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
- Stir in the baking powder, baking soda, salt, and chai spice blend (or spices).
- Measure the flour by gently spooning it into a cup, then sweeping off any excess.
Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour.
- Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
- Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
- Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.Cool completely before slicing. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage. Enjoy!