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Chai Spice Bundt Cake

WITH CINNAMON STREUSEL

INGREDIENTS:

    For cake:
  • 16 Tbsp Butter
  • 2 1/2 cups Flour
  • 1 1/2 tsp Baking soda
  • 1 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1/2 cup Sugar
  • 1 cup Brown sugar
  • 8 oz Sour cream
  • 1 tsp Vanilla extract
    For streusel:
  • 1/3 cup Brown Sugar
  • 3 tsp Dona Chai Spice Blend
    For glaze:
  • 3 tsp Dona Chai Spice Blend
  • 3/4 cup Confectioner's sugar
    From your pantry:
  • 3 Eggs

ABOUT THE RECIPE

CHAI BY DONA. Dona crafts masala chai concentrates, like the one used in this cake. It sources spices from collectives around the world, with a focus on growing conditions, flavor profile, and body.

For more info, visit DonaChai.com

BAKING HACKS:

To cut the cooling time by half, you can put this cake in the refrigerator while on a wire rack.

If you have non-stick paper, you can reuse some of your glaze once it’s been poured over the cake by scraping it off and pouring it over again. Work quickly, though!

YOUR INGREDIENTS

STEP 1

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the middle of the oven and preheat to 350°F. Take 3 eggs out of your refrigerator. Butter a 12-cup Bundt pan so all surfaces are fully covered, using 1 tablespoon or less of butter provided.

STEP 2

In a large bowl, sift together flour, salt, baking soda, and baking powder. In another large bowl, using an electric mixer on medium speed, cream together butter, granulated sugar, and brown sugar (for cake), and eggs for 2 to 3 minutes. Using a spatula, add the flour mixture into the butter-sugar mixture. Add the sour cream and vanilla extract. Mix thoroughly until there are no clumps.

STEP 3

Using a small bowl, mix brown sugar (for streusel) and chai spice blend (for streusel) with a small spoon. Fill the Bundt pan with half of the batter, then sprinkle the streusel evenly over the batter. Try to avoid getting it too close to the edges, since it can caramelize while baking. Top the streusel with the remaining batter and smooth over with a spatula.

STEP 4

Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Allow to sit for 10 minutes in the pan, then flip onto a wire rack to cool.

STEP 5

In a medium bowl, pour 2 tablespoons of boiling water over chai spice blend (for glaze). Swirl or mix with a small spoon, allowing the brewed chai to cool for a few minutes. Slowly, whisk in confectioner’s sugar until the consistency resembles honey.

STEP 6

Place cake on a serving dish, or leave it on the wire rack with a piece of non-stick paper beneath it. Slowly pour the chai glaze over the cake, covering the top of the cake evenly and allowing the glaze to fill each crevice. Let set for about 20 minutes, then serve.

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