Chai Spice Cake
Bring out your best Bundt pan for this one and you will have one impressive cake to share at a fall gathering or the holidays. I use my Vintage Star Bundt pan for this, but any Bundt or tube pan will work. With its warm blend of spices, this cake could even grace the table at a special brunch. An easy glaze recipe is included, but you could also dust this cake with powdered sugar for a simple decoration. Either way, this cake is full of scrumptious flavor.
Ingredients
Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch salt
  • 1/2 cup unsalted butter, softened
  • 4 tablespoons cream cheese, softened
  • 2 eggs
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
Chai spice mix:
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Pinch finely ground black pepper
Cream Cheese Glaze:
  • 1 tablespoon very soft cream cheese
  • 1 cup powdered sugar
  • 1 - 2 tablespoons milk
  • 1 teaspoon vanilla extract
Instructions
Cake
  1. Preheat oven to 350 degrees (F).

  2. Spray a Bundt pan or tube pan with Pam baking spray (with flour).
  3. Mix flour, baking powder, baking soda, salt and chai spice in a medium bowl. Set aside.
  4. Beat butter and cream cheese with sugar until very light and fluffy, about 5 minutes. 

  5. Add eggs, one at a time, beating until blended.

  6. Add flour mixture in thirds, alternating with sour cream. Do not overbeat. 

  7. Add the vanilla extract and mix until just blended.

  8. Pour batter into Bundt pan and smooth the top. Bake for 38-40 minutes. Check for doneness by testing the center with a toothpick; it should come out clean. Be careful not to overbake.

  9. Cool in pan for 10 minutes before unmolding to cool completely on a wire rack. Let cool a little longer before slicing the cake. It is best served warm.

Cream Cheese Glaze:
  1. Whisk ingredients together until the glaze is smooth and pourable. Add a little more milk if the mixture is too stiff. Drizzle over top of cake.