Thursday, April 18, 2019

Dirty Chai Bundt Cake - #BundtBakers

Life is like a cup of tea. It's all in how you make it.


One of favorite things to do is to go to a coffee shop, read some magazines, and enjoy a dirty chai. I initially started out with just chai, but when you make it dirty it is even better.  A dirty chai is really just a chai with shots of espresso in it - nothing more dirty than that. This month the Bundt Bakers were challenged with turning a coffee shop drink into a bundt cake, and that is how my dirty chai bundt cake was invented.  I may just have found something better than a dirty chai - this bundt cake.




This cake can definitely be made as a a regular size bundt, but I thought that they would be cuter as little baby bundts. They would definitely be my first choice if I wanted something sweet to go along with my coffee at a coffee shop.  Come on Starbucks, get on it and add bundts to your menu.  These cakes are so moist and full of spicy chai flavor, and have just a hint of coffee to them.  The vanilla frosting was the perfect touch to replicate the foam that everyone loves on their drinks.





If you would like to know more about the Bundt Bakers and see what the other bakers made for the Coffee Shop Bundt Cake theme please scroll down below the recipe.

Dirty Chai Bundt Cake

Ingredients
  • 230g (1 cup) unsalted butter, softened
  • 220g (1 cup, packed) brown sugar
  • 85g (¼ cup) honey
  • 2 large eggs
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 20g (3 tablespoons) chai spice; or 1 tablespoon cinnamon, 2 teaspoons ginger, 2 teaspoons cardamom, 1½ teaspoons allspice, and ½ teaspoon black pepper
  • 2 teaspoons espresso powder
  • 1 teaspoon water
  • 240g (2 cups) all-purpose flour
  • 230g (1 cup) sour cream or yogurt, full-fat preferred
  • 2 teaspoons vanilla extract
  • 245g (2 cups) powdered sugar
  • 90ml (5½ tablespoons) heavy whipping cream
Preparation
  1. Preheat the oven to 180℃ (350°F).
  2. In the bowl of a stand mixer, beat together the butter, brown sugar, and honey until smooth and lightened in color, about 2 minutes.
  3. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
  4. Stir in the baking powder, baking soda, salt, and chai spice (or spice blend).
  5. Mix the espresso powder with the water and add to the batter, mixing until just combined.
  6. Gently but thoroughly stir half the flour into the butter/egg mixture.
  7. Add the sour cream (or yogurt) and vanilla, stirring to combine.
  8. Stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
  9. Thoroughly spray a 9- or 10-cup Bundt pan with baking spray.
  10. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester  inserted in the center comes out clean.
  11. While the cake is baking make the frosting by adding the powdered sugar and cream to a small bowl and mixing until well combined (you want the icing to be on the thicker side).
  12. Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
  13. Cool completely before frosting.


BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Our theme this month was Coffee Shop Bundt Cakes.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month ~

2 comments:

  1. Such fun! I love your theme, Felice, and I especially love your little Bundts. I never even thought about trying to replicate the foam. Very clever!

    ReplyDelete
  2. Chai + espresso sounds like a really good combination. Thanks for the theme this month, Felice!

    ReplyDelete

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