This Chai spiced pound cake recipe is from King Arthur flour catalog. The cake is perfectly tender and mimics the flavor of a cup of chai. I can never understood what ‘Chai-Tea‘ means. It is on almost all of the bakery, coffee-shop and juice bar menus. I want to tell them that Chai and tea are synonymous and it makes no sense saying tea-tea. Well I guess it’s gourmet or fancy way of saying tea.
Anyway coming back to the ‘Chai’ spiced cake. Just like the Chai-tea, I wasn’t really sure what the buzz was around chai spice. I used this recipe to make a batch of chai spice and I have to say it sure has the flavors of our tea, not the actual tea part but the taste that the spices impart to tea (if that makes any sense).
I halved the original recipe and made the cake in a 6-cup bundt pan. I reduced the amount of butter and used egg replacer instead of the egg. Cake turned out spicy, moist and delicious. It is a yummy addition to any tea time treat.
Recipe from King Arthur flour catalog:
Chai Spiced Pound Cake
- 6 tbsp Unsalted Butter , softened
- ½ packed brown Sugar cupLight
- 2 tbsps Honey
- 1 Egg Large (or use 1 tbsp egg replacer whisked with 3 tbsp water)
- ½ tsp Baking powder
- 1/8 tsp Baking soda
- ½ tsp Salt
- 1 cup All purpose flour
- ½ cup Sour Cream (I used low fat)
- 1 tsp Vanilla Extract
For the Glaze:
- 1 cup Sugar Confectioners
- ½ tsp Vanilla extract
- 2 ~ 3 Cream tbspHeavy
- Preheat oven to 350° and lightly grease a 6cup bundt cake pan with cooking spray.
- In a large mixing bowl, beat the butter, brown sugar and honey until light and fluffy. Add the egg (or egg replacer mixture) and beat until well combined.
- Stir in the baking powder, baking soda, salt and chai spice.
- Add half the flour, followed by the sour cream and vanilla and finally the remaining flour. Mix well until just combined, scraping the sides and the bottom of the bowl.
- Scoop the batter into the prepared pan and bake for 35~40 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean.
- Remove cake from the oven and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling. Cool completely before slicing.
- Make the Glaze: Combine all the glaze ingredients in a small bowl and whisk until well combined. Drizzle over the cooled cake.