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Product Used In This Recipe

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Pine Forest Bundt® Pan

Pine Forest Bundt® Pan

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Vanilla Chai Spiced Bundt Cake

5 based on 1 reviews

PREP: 15 MINUTES

COOK: 50 MINUTES

SERVINGS: 10 - 12 SERVINGS

PRINT RECIPE

Vanilla and warm chai spices come together beautifully in this delicious  pound cake recipe. Baked in our festive Pine Forest Bundt, this cake will make a wonderful holiday centerpiece or enjoy with a hot cup of coffee or tea in the cold winter months.

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup low fat buttermilk
  • Confectioners’ sugar for dusting, if desired

 

Directions

Preheat oven to 350°F. Prepare Pine Forest Bundt pan with baking spray and use a pastry brush to evenly coat the details of the pan. Whisk the flour, baking powder, baking soda, spices, salt and black pepper in a medium bowl and set aside.

In the bowl of a stand mixer, cream the butter and sugars on medium speed until light and fluffy. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Add the dry ingredients alternately with the buttermilk. Mix on low until just combined, scraping down bowl as necessary.

Add batter to the prepared pan, filling only ¾ full and spreading evenly with a spatula. Gently tap pan on towel-covered countertop to remove any air bubbles. Put pan on a baking sheet and place in oven. Bake 50- 55 minutes until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then invert onto a cooling rack. When cake is completely cooled and ready to serve, dust with Confectioners’ sugar if desired.

Read Recipe Reviews

    This cake is delicious, easy to make.
    One question: it is a very thick batter. It had a lot of air bubbles when baked.
    I did the tapping-trick. Is there any other way to prevent the bubbles with thick batter?

    Hi, thank you for reaching out! For this type of recipe, be sure not to overmix the batter as that is one way to add more air bubbles. Use a paddle attachment on a mixer and mix until just combined. When prepping the pan, ,make sure there are not clumps of baking spray or flour. If using baking spray, use a pastry brush to evenly coat the details of the pan. Tapping the pan is still important once you fill the pan, but you can also let the batter sit in the pan for 10-15 minutes before placing in the oven. We have found that this can help the batter settle even more into the crevices and details. Hope this helps and please reach out to info@nordicware.com if you have any more questions! Thanks.

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Product Used In This Recipe

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Pine Forest Bundt® Pan

Pine Forest Bundt® Pan

SEE PRODUCT
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