Vanilla Chai Bundt Cake
Vanilla Chai Bundt Cake
Rated 5.0 stars by 1 users
Category
Desserts
Prep Time
40-50 minutes
If you are looking for a dessert perfect for a cold winter afternoon, this Vanilla Chai Bundt Cake is it!
Recipe and photo submitted by the Seaside Baker
Bigelow Tea
Ingredients
-
1 cup hot milk
-
3 Bigelow Vanilla Chai Tea Bags
-
1 cup unsalted butter, room temperature
-
3/4 cup brown sugar
-
3/4 cup white sugar
-
2 eggs
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
1 teaspoon salt
-
1/4 teaspoon baking soda
-
1/2 tablespoon cinnamon
-
1/2 teaspoon ginger
-
1/2 teaspoon cardamom
-
1/4 teaspoon nutmeg
-
1/4 teaspoon ground cloves
-
1/4 teaspoon coriander
-
1/4 cup hot milk
-
1 Bigelow Vanilla Chai Tea bags
-
1/4 cup unsalted butter, softened
-
1 teaspoon vanilla extract
-
2 to 2 1/2 cups powdered sugar
-
Cinnamon for sprinkling
For glaze
Directions
Preheat oven to 350 degrees.
Generously spray 9-10 cup bundt cake pan with non-stick cooking spray.
Steep 3 Bigelow Vanilla Chai tea bags in hot milk for 5-10 minutes, set aside.
Beat butter and sugar until light and fluffy. Add eggs, one at a time, throughly mixing before each addition.
Combine flour, salt, baking powder, baking soda, and spices in a bowl.
Remove tea bags from milk.
Alternatively and gradually add flour and milk into the butter/egg mixture and mix until just combined. Pour batter into pan and tap gently to remove air bubbles.
Bake at 350 degrees for 45-50 minutes or until a knife is inserted and comes out clean.
Cool in pan for 5 minutes the invert onto a cooling rack to cool completely.
To make the glaze, steep one Bigelow Vanilla Chai tea bag in hot milk for 3-5 minutes then remove tea bag.
Beat butter, powdered sugar, vanilla, and milk until smooth.
Pour glaze over cooled cake.
Sprinkle with cinnamon (optional).
Slice and serve.