Recipe: Chai Pound Cake
If there is a more perfect tea cake than this, we haven't found it.
For the cake:
- 1 cup (2 sticks) plus 1 Tbsp. unsalted butter, softened
- 3 cups plus 2 Tbsp. all-purpose flour
- 2 Tbsp. Mt. Baker Chai Spice Seasoning
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 cups sugar
- 4 extra large eggs
- 1/4 cup buttermilk (optional)
For the glaze:
- 2 cups powdered sugar
- 1 tsp. Natural Vanilla Extract
- 2 Tbsp. unsalted butter, softened
- 2 Tbsp. warm water
To change up the flavor, substitute 1 to 2 Tbsp. (to taste) of Baker’s Brew Coffee Spice, Baking Spice or Chinese Five Spice for the Mt. Baker Chai Spice Seasoning. This is a dense, dry cake. For a bit more moisture, add 1/4 cup buttermilk to the batter with the eggs.
For the cake: Preheat oven to 350 degrees. Grease Bundt or tube cake pan with 1 Tbsp. butter and dust with 2 Tbsp. flour. Tap out any excess flour. In a medium bowl, sift together flour, Mt. Baker Chai, baking powder and salt. Using a stand mixer, cream together 1 cup butter with sugar until smooth. Mix in one egg at a time to combine then add buttermilk if using. At low speed, slowly add flour mixture to batter until incorporated. Pour batter into prepared pan; tap pan on counter a few times to release any air pockets. Bake for 1 hour or until cake tester comes out clean. Cool cake in pan for 20 to 25 min. Turn cake out onto to a plate or platter before cutting and serving.
For the glaze: Whisk all ingredients together until smooth. Drizzle over slightly warm cake or lightly spread over completely cooled cake.