Walnut Topped Spicy Chai Cake
 
Prep time
Cook time
Total time
 
An American Bundt cake with the classic flavors of Masala Chai from India is an intense update to your grandmother's subdued spice cake. For best flavor, make the cake a day before you plan to serve it, allowing it to cool completely, then cover and store at room temperature. A few hours before serving, add the icing and the walnuts.
Author:
Recipe type: Cakes
Cuisine: American
Yield: 15 servings
Ingredients
Cake
  • 1 cup (8 oz, 227 grams) butter, room temperature (I use salted butter)
  • 1 cup (7-1/2 oz, 213 grams) light brown sugar, packed
  • 1/4 cup (3 oz, 85 grams) honey
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon black pepper (optional)
  • 2 cups (8-1/2 oz, 241 grams) all-purpose flour
  • 1 cup (8 oz, 227 grams) full-fat sour cream (I really like Daisy)
  • 2 teaspoons pure vanilla extract
Topping
  • 3/4 cup (3-1/2 oz, 100 grams) walnuts
  • 4 oz (112 grams) full-fat cream cheese, room temperature
  • 2 tablespoons (1 oz, 28 grams) butter, room temperature
  • 2 tablespoons (1-1/2 fluid oz, 42 grams) honey
  • 1/2 cup (2 oz, 56 grams) powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pie spice (I used Penzey's Baking Spice)
Instructions
Cake
  1. Preheat the oven to 350°F and prepare a 9 or 10 cup Bundt pan with DIY baker's joy using a pastry brush to get into every crevice.
  2. In a stand mixer on speed 4 or a hand mixer on high, cream the butter, brown sugar, and honey for 2 minutes.
  3. Stop the mixer and scrape the bowl, then add 1 egg and beat for 45 to 60 seconds, then scrape the bowl again and add the second egg and beat for 45 to 60 seconds till smooth.
  4. In a small bowl, stir together the the baking powder, baking soda, salt, and spices, then sprinkle it over the batter and stir it in on low speed.
  5. Stir half the flour into the batter on low speed, then add the sour cream and vanilla, and mix on speed 2, scraping the bowl as needed.
  6. Mix in the remaining flour on low speed, then scrape the sides and bottom of the bowl and mix on speed 2 just until everything is thoroughly combined, about 30 seconds.
  7. Spoon the batter into the prepared pan, tap the pan on the counter, then bake in the preheated oven for 40 to 50 minutes, until a toothpick comes out clean.
  8. Keep the oven on 350°F for toasting the walnuts.
  9. Remove the cake from the oven and place the pan on a cooling rack, leaving the cake in the pan for 10 to 15 minutes to firm up a bit, then turn the cake out of the pan onto the rack to cool completely before icing.
  10. While the cake cools and the oven is still going, spread the walnuts on a sheetpan and slide them into the oven for 10 minutes to toast, stirring 2 or 3 times and monitoring them closely to make sure they don't burn.
  11. Remove the nuts from the oven and transfer to a plate to cool.
  12. Once they're cooled, coarsely break or chop the walnuts and set aside.
Icing
  1. In a small bowl, beat the cream cheese and butter together, then add the honey, powdered sugar, vanilla extract, and spice and beat until smooth.
  2. If necessary, stir in a few drops of milk until the icing very slowly flows off a spoon.
  3. Drizzle the icing over the top of the cake with a spoon or from a plastic bag with a corner snipped off, then distribute the toasted walnuts over.
  4. Store covered at room temperature.
Recipe by MJ Bakes A Lot at https://mjbakesalot.com/?p=1080