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Vanilla Chai Bundt Cake with Chai Glaze
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Vanilla Chai Bundt Cake
If you are looking for a dessert perfect for a cold winter afternoon, this Vanilla Chai Bundt Cake is it!
Author: Jackie
Ingredients
  • 1 cup hot milk
  • 3 Bigelow Vanilla Chai Tea Bags
  • 1 cup unsalted butter , room temperature
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • ½ tablespoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon coriander
  • For the glaze-
  • ¼ cup hot milk
  • 1 Bigelow Vanilla Chai Tea bags
  • ¼ cup unsalted butter , softened
  • 1 teaspoon vanilla extract
  • 2 to 2 ½ cups powdered sugar
  • Cinnamon for sprinkling.
Instructions
  1. Preheat oven to 350 degrees.
  2. Generously spray 9-10 cup bundt cake pan with non-stick cooking spray.
  3. Steep 3 Bigelow Vanilla Chai tea bags in hot milk for 5-10 minutes, set aside.
  4. Beat butter and sugar until light and fluffy.
  5. Add eggs, one at a time, throughly mixing before each addition.
  6. Combine flour, salt, baking powder, baking soda, and spices in a bowl.
  7. Remove tea bags from milk.
  8. Alternatively and gradually add flour and milk into the butter/egg mixture and mix until just combined.
  9. Pour batter into pan and tap gently to remove air bubbles.
  10. Bake at 350 degrees for 45-50 minutes or until a knife is inserted and comes out clean.
  11. Cool in pan for 5 minutes the invert onto a cooling rack to cool completely.
  12. To make the glaze, steep one Bigelow Vanilla Chai tea bag in hot milk for 3-5 minutes then remove tea bag.
  13. Beat butter, powdered sugar, vanilla, and milk until smooth.
  14. Pour glaze over cooled cake.
  15. Sprinkle with cinnamon (optional).
  16. Slice and serve.