Recipe: Chai Latte Bundt Cake

A Bundt cake gets its name comes from the pan it is baked in, did you know that? The distinctive doughnut-like shape is inspired by a traditional European cake known as Gugelhupf. There is no one recipe for a Bundt cake – as long as it is the correct shape you can make a Bundt cake in any flavour which is lucky for me because when it comes to flavour combinations one of my favourite is Chai Latte.

Stuffed with amazing warming spices, this Chai Latte Bundt Cake is bound to satisfy your hankering for something sweet but with a savoury edge. It’s perfect to enjoy with a cup of tea as an afternoon pick me up. Enjoy!

Ingredients

Cake

2 ½ cups flour
¾ tsp baking powder
¼ tsp baking soda
¾ tsp salt
¾ tsp ground cinnamon, preferably Ceylon
¾ tsp ground cloves
¾ tsp ground ginger
¾ tsp ground cardamom
¼ tsp ground black pepper
10 tbsp unsalted butter, room temperature
1 cup granulated sugar
⅓ cup brown sugar
2 large eggs, room temperature
1 ¼ cups low-fat buttermilk, room temperature
2 tsp vanilla extract

Glaze

1 cup powdered sugar
2 tbsp milk
½ tsp vanilla
4 tsp instant espresso, cooled; or more or less to taste

Method: Cake

Preheat oven to 175°C/350°F

Whisk together flour, baking powder, baking soda, cinnamon, cloves, ginger, cardamom, and salt in a medium mixing bowl.

Add vanilla to the buttermilk in a liquid measuring cup or small bowl.

In a large bowl, mix the sugar, brown sugar, and butter until smooth.

Add eggs and mix to combine.

Add ⅓ of the flour mixture to the sugar and egg mixture, then half of the buttermilk mixture. Alternate adding flour and buttermilk, mixing until just combined and smooth.

Spray a 10-inch bundt pan with nonstick baking spray and add the batter to evenly fill the pan, smoothing with a rubber spatula.

Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool for about 15 minutes, then remove it from the pan and allow it to cool completely on a cooling rack.

Make one serving of instant espresso according to the package directions and leave it on a counter or put it in the refrigerator to cool.

Method: Glaze

Add powdered sugar, milk, vanilla, and cooled espresso one teaspoon at a time until you get the desired amount of coffee flavor, about 3-4 teaspoons, and whisk thoroughly.