Print

chai masala bundt cakes

Recipe hardly adapted at all from King Arthur Flour.

Scale

Ingredients

Instructions

  1. Preheat the oven to 350°F. In a large bowl, beat together the butter, brown sugar, and honey until smooth and light. This will take about 2 minutes with an electric hand mixer or stand mixer on medium speed, or 4-5 minutes whisking vigorously by hand.
  2. 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 masala (or spices of your choice).
  3. Gently fold half the flour into the butter and egg mixture. Next, fold in the Greek yogurt (or sour cream) and vanilla extract. Finally, fold in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
  4. Thoroughly grease a large Bundt pan or mini Bundt tray that holds up to 9 or 10 cups (I used this fun one. Scoop the batter into the prepared pan, and bake until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean, 50-55 minutes for a large Bundt cake, 30-40 minutes for smaller Bundts and 20 minutes or so for minis.
  5. Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; the cakes also freeze beautifully for months.

Notes

If you don’t have a spice grinder, you can make your own chai masala with the following: 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground cardamom, 1 1/2 teaspoons ground allspice, and 1/2 teaspoon black pepper. Of course, this pound cake works just as well with a mix of the fall spices of your choice — a pumpkin spice blend would be great, too!