Spiced Chai Pumpkin Bundt Cake

This spiced chai pumpkin bundt cake ia rich and tender pumpkin cake full of the warming flavours of chai spice, smothered in an irresistibly buttery chai-spiced glaze. It is a delicious fall dessert perfect for company or just because.

 

This spiced chai pumpkin bundt cake ia rich and tender pumpkin cake full of the warming flavours of chai spice, smothered in an irresistibly buttery chai-spiced glaze. It is a delicious fall dessert perfect for company or just because.

 

This spiced chai pumpkin bundt cake ia rich and tender pumpkin cake full of the warming flavours of chai spice, smothered in an irresistibly buttery chai-spiced glaze. It is a delicious fall dessert perfect for company or just because.

 

 

 

 

 

Spiced Chai Pumpkin Bundt Cake

Makes 1 9inch Bundt Cake

Ingredients:

1 C unsalted sweet cream butter, softened
2 C Sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 C pumpkin puree
3 C flour
2 tsp baking powder
½ tsp baking soda
1 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground cardamom
1 tsp ground nutmeg
1 tsp ground clove
1 tsp ground coriander

For the Chai Glaze:

½ C unsalted butter
1 tsp pure vanilla extract
1 tbsp whole milk
1 C powdered sugar
1 tsp of the chai spice mix (that was set aside above)

Directions:

Preheat oven to 350 degrees and spray a 9in bundt cake pan with pam baking spray

Using a medium bowl, whisk together the cinnamon, ginger, cardamon, nutmeg, clove and coriander, set aside

Using a large bowl, whisk together the flour, baking powder, and baking soda, set aside

Using a large bowl, beat together the butter and sugar until light and fluffy

Beat in the eggs one at a time until combined

Beat in the pumpkin and vanilla until combined

Gradually beat in the flour mixture until combined

Scoop out 1 tbsp of the spice mix and set aside

Mix in the remaining spice mix into the bundt cake batter

Scoop the batter into the bundt cake pan and place into the oven

Bake for 60-70 minutes or until a toothpick comes out clean

Allow to cool for 15 minutes before removing and placing onto a wire rack

Using a medium saucepan, melt the butter

Whisk the vanilla and milk

Gradually whisk in the powdered sugar and the chai spiced mix until combined

Pour the glaze over the bundt cake and allow to harden for 30 minutes

 

 

This spiced chai pumpkin bundt cake ia rich and tender pumpkin cake full of the warming flavours of chai spice, smothered in an irresistibly buttery chai-spiced glaze. It is a delicious fall dessert perfect for company or just because.

 

Cut, serve and enjoy!

 

This spiced chai pumpkin bundt cake ia rich and tender pumpkin cake full of the warming flavours of chai spice, smothered in an irresistibly buttery chai-spiced glaze. It is a delicious fall dessert perfect for company or just because.

 

Spiced Chai Pumpkin Bundt Cake

Prep Time 15 mins
Cook Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 1 9" Bundt Cake

Ingredients
  

  • 1 C unsalted sweet cream butter softened
  • 2 C Sugar
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 C pumpkin puree
  • 3 C flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground cardamom
  • 1 tsp ground nutmeg
  • 1 tsp ground clove
  • 1 tsp ground coriander

For the Chai Glaze:

  • ½ C unsalted sweet cream butter
  • 1 tsp pure vanilla extract
  • 1 tbsp whole milk
  • 1 C powdered sugar
  • 1 tsp of the chai spice mix that was set aside above

Instructions
 

  • Preheat oven to 350 degrees and spray a 9in bundt cake pan with pam baking spray
  • Using a medium bowl, whisk together the cinnamon, ginger, cardamon, nutmeg, clove and coriander, set aside
  • Using a large bowl, whisk together the flour, baking powder, and baking soda, set aside
  • Using a large bowl, beat together the butter and sugar until light and fluffy
  • Beat in the eggs one at a time until combined
  • Beat in the pumpkin and vanilla until combined
  • Gradually beat in the flour mixture until combined
  • Scoop out 1 tbsp of the spice mix and set aside
  • Mix in the remaining spice mix into the bundt cake batter
  • Scoop the batter into the bundt cake pan and place into the oven
  • Bake for 60-70 minutes or until a toothpick comes out clean
  • Allow to cool for 15 minutes before removing and placing onto a wire rack
  • Using a medium saucepan, melt the butter
  • Whisk the vanilla and milk
  • Gradually whisk in the powdered sugar and the chai spiced mix until combined
  • Pour the glaze over the bundt cake and allow to harden for 30 minutes
  • Cut, serve and enjoy!

This spiced chai pumpkin bundt cake ia rich and tender pumpkin cake full of the warming flavours of chai spice, smothered in an irresistibly buttery chai-spiced glaze. It is a delicious fall dessert perfect for company or just because.

 

 

 

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