This is a POUND cake in the shape of a bundt cake. It’s moist, delicious and heavy. This is not a light cake. As long as you know that, everything will be fine.
By Deena Wachtel
I’ve been indulging in CBTL Vanilla Chai Tea Latte’s lately.
I say “indulge” because I made the mistake of reading the ingredients of the vanilla powder that makes the latte so damn delicious. I’ve limited my lattes to only twice a week.
But that doesn’t mean that I haven’t been craving that spicy mix to Chai Tea and the sweetness of Vanilla on a daily basis.
So, when I saw a Vanilla Chai Tea bundt cake recipe, I jumped at the chance to make it. And, it was DELISH!!! Really. This cake was a hit at a breakfast farewell party that I threw a few weeks ago.
- 1 cup skim milk
- 6 chai tea bags
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- Scald milk and steep tea bags for 5 minutes. Set aside.
- Butter and flour a buddy pan. Set aside.
- In a medium bowl, sift flour, baking powder and salt together. Set aside.
- In the bowl of a stand mixer, cream butter until light and fluffy. Add sugar and beat on high until well combined and fluffy.
- Add eggs, one at a time and mix on low-medium speed until fully incorporated. Add vanilla and mix until well incorporated.
- Add flour and milk - alternatively, starting and ending with the flour.
- Pour into prepared bunt pan and bake at 350 degrees for 45-55 minutes until a toothpick comes out clean.
- Top with a simple glaze or dust with confectioners sugar.
Deena is a stay at home foodie, obsessed with food and intent on changing her finicky family into a foodie family. She lives by a set of FOODosophies and has pledged to get her kids into the kitchen to teach them how to cook and love good tasting food. It's not always pretty and there are nights when the kids go hungry. But, for her, it's all for the greater good. She blogs daily at stayathomeFOODIE.com.