Spiced Chai Bundt Cake
A moist and aromatic bundt cake infused with chai tea and warm pumpkin pie spices. This elegant dessert combines the flavors of traditional chai tea with classic cake ingredients for a unique twist on a bundt cake.
12 servings
55 min
Be the first to rate this recipe
Ingredients
- •1 tablespoon chai tea leaves
- •2 tablespoons boiling water
- •2½ cups self-rising flour
- •1½ cups superfine sugar
- •2 teaspoons pumpkin pie spice
- •4 whole eggs
- •1½ cups milk
- •1 cup unsalted butter
- •2 teaspoons vanilla extract
Cooking Instructions
- 1.
Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
10 min
- 2.
Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.
45 min
