Chai-spiced bundt cake

Chai-spiced bundt cake

Based on 14 ratings
In app
Difficulty
Easy 👌
Preparation
30 min
Baking
60 min
Resting
45 min

Ingredients

2Servings
MetricImperial
83⅓ g
flour
tsp
baking powder
tsp
baking soda
¼ tsp
salt
½ tbsp
cinnamon (divided)
tbsp
ground ginger
tbsp
ground cardamom
tsp
ground nutmeg
¼ tsp
clove
tsp
coriander
76⅔ g
butter
48⅓ g
Muscovado sugar
tsp
vanilla extract
eggs
81⅔ g
yogurt (full-fat)
26⅔ g
confectioner’s sugar
tbsp
water
12½ g
decorating sugar
butter for greasing

Utensils

oven, large mixing bowl, stand mixer or hand mixer with beaters, rubber spatula, bundt pan, cooling rack, pastry brush, 2 small bowls

Nutrition per serving

Cal632
Fat38 g
Protein7 g
Carb66 g
  • Step 1/5

    Preheat oven to 175°C/350°F. In a large bowl, combine flour, baking powder, baking soda, salt, part of the cinnamon, ginger, cardamom, nutmeg, clove, and coriander.
    • 83⅓ g flour
    • tsp baking powder
    • tsp baking soda
    • ¼ tsp salt
    • tbsp cinnamon
    • tbsp ground ginger
    • tbsp ground cardamom
    • tsp ground nutmeg
    • ¼ tsp clove
    • tsp coriander
    • oven
    • large mixing bowl

    Preheat oven to 175°C/350°F. In a large bowl, combine flour, baking powder, baking soda, salt, part of the cinnamon, ginger, cardamom, nutmeg, clove, and coriander.

  • Step 2/5

    In another large mixing bowl, beat butter, Muscovado sugar, and vanilla together until smooth and fluffy, approx. 2 min. Add eggs one at a time, beating between each addition.
    • 76⅔ g butter
    • 48⅓ g Muscovado sugar
    • tsp vanilla extract
    • eggs
    • large mixing bowl
    • stand mixer or hand mixer with beaters

    In another large mixing bowl, beat butter, Muscovado sugar, and vanilla together until smooth and fluffy, approx. 2 min. Add eggs one at a time, beating between each addition.

  • Step 3/5

    Add half of the flour to the butter mixture and stir. Add the yogurt, stir, then fold in the remaining flour.
    • 81⅔ g yogurt
    • rubber spatula

    Add half of the flour to the butter mixture and stir. Add the yogurt, stir, then fold in the remaining flour.

  • Step 4/5

    Grease the bundt pan well, then scoop the batter into it. Bake for approx. 1 hr. at 175°C/350°F, or until a toothpick inserted into the center comes out clean. Let cake cool for approx. 15 min. before turning it out onto a cooling rack. Let cool for another 30 min.
    • butter for greasong
    • bundt pan
    • cooling rack

    Grease the bundt pan well, then scoop the batter into it. Bake for approx. 1 hr. at 175°C/350°F, or until a toothpick inserted into the center comes out clean. Let cake cool for approx. 15 min. before turning it out onto a cooling rack. Let cool for another 30 min.

  • Step 5/5

    Meanwhile, in a small bowl, whisk together confectioners’ sugar and water until smooth. After the cake has rested out of the pan for approx. 30 min., brush with sugar mixture, working quickly so that the cake stays moist. In another small bowl, combine decorating sugar and remaining cinnamon and sprinkle over moist cake. Slice and enjoy!
    • 26⅔ g confectioner’s sugar
    • tbsp water
    • 12½ g decorating sugar
    • tbsp cinnamon
    • pastry brush
    • 2 small bowls

    Meanwhile, in a small bowl, whisk together confectioners’ sugar and water until smooth. After the cake has rested out of the pan for approx. 30 min., brush with sugar mixture, working quickly so that the cake stays moist. In another small bowl, combine decorating sugar and remaining cinnamon and sprinkle over moist cake. Slice and enjoy!

  • Enjoy your meal!

    Chai-spiced bundt cake

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