Chai Spiced Cinnamon Swirl Bundt Cake
Ingredients
The cake
-
3
cups
all-purpose flour
-
2 ½
teaspoons
baking powder
-
1 ½
teaspoons
salt
-
1 ½
cups
unsalted butter
-
1
cup
packed light or dark brown sugar
-
½
cup
granulated sugar
-
5
large
eggs
-
½
cup
full fat sour cream
-
2
teaspoons
pure vanilla extract
-
¾
cup
milk
Chai Cinnamon Swirl
-
¾
cup
packed light or dark brown sugar
-
2
teaspoons
ground cinnamon
-
1
teaspoon
ground ginger
-
1
teaspoon
ground cardamom
-
½
teaspoon
ground allspice
Optional toppings
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
- Whisk the flour, baking powder, and salt together in a large bowl and set aside.
- Cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs, sour cream, and vanilla, mixing until combined.
- Incorporate the dry ingredients and milk into the wet mixture until fully combined.
- Prepare the chai cinnamon swirl by mixing the swirl ingredients in a medium bowl.
- Pour half of the cake batter into the Bundt pan, sprinkle the swirl mixture on top, then cover with the remaining batter.
- Bake for 55-70 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the pan for 2 hours before inverting onto a wire rack.
- Prepare and drizzle icing over the cake before serving.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
4g
Sodium
300mg
Cholesterol
100mg
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