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Cinnamon Swirl Bundt Cake
Course:
Dessert
Cuisine:
American
Keyword:
Chai Spice Cake, Cinnamon Bundt Cake, Cinnamon Swirl Bundt Cake, Cinnamon Swirl Cake, Cinnamon Swirl Chai Bundt Cake
Prep Time:
15
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
10
Calories:
515
kcal
Author:
Mary Ann Rollano
This Cinnamon Swirl Chai Bundt Cake recipe makes a perfectly spiced cake. The soft and buttery chai cinnamon swirl is delicious with brunch or afternoon tea.
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Equipment
Bundt Cake Pan
Ingredients
Bundt Cake Mix
250
gram
butter (2 sticks)
softened
1 ¼
cup
sugar (300 g)
4
eggs
2
cups
flour (300 g)
"00" flour
⅛
teaspoon
salt
2
Tablespoon
baking powder (16 g)
it seems like a lot but it's not
½
cup
whole milk (125 ml)
use whole milk not skim
Cinnamon Swirl Chai Spices
½
cup
packed brown sugar (light or dark)
1
teaspoon
ground cinnamon
½
teaspoon
ground ginger
¼
teaspoon
ground cardamom
¼
teaspoon
Allspice
Allspice is a mixture of cinnamon, nutmeg and cloves
Vanilla Tea Glaze
1 ½
cup
confectioners' sugar
1-2
Tablespoons
whole milk
6
teaspoons
strong black brewed tea
Assam or English Breakfast
¼
teaspoon
vanilla extract
not artificial
Instructions
Bundt Cake Instructions
Pre-heat oven to 350 ℉ and grease a 10" bundt pan.
Whip butter in mixing bowl for at least two minutes or more.
Add the sugar to the butter and whip into a soft cream.
Add the eggs and blend in well.
Add the salt, flour and baking powder mixture a little at a time while blending.
Add the milk and blend in well.
Mix all the ingredients together at medium speed for five minutes (no longer).
Pour half of the batter into the bundt cake pan.
Layer in the cinnamon spice mixture.
Pour the remaining bundt cake batter over the cinnamon spice cake mixture.
Bake in a pre-heated oven at 350 ℉ for 40 minutes.
Cinnamon Swirl Chai Spices
Blend all the spices and brown sugar together in a bowl. Set aside.
Vanilla Tea Glaze
Drizzle glaze onto slightly warm cake one third at a time. Allow the cake to absorb the tea glaze between drizzling.
Notes
Bring the butter to room temperature so it's nice and soft.
Whip the butter in a mixing bowl on high speed for at least two minutes.
Add the sugar and continue to whip into a soft cream.
Mix the blended ingredients all together on high for no longer than five minutes. The batter will have a consistency similar to a mousse.
Use a non-stick bundt cake pan or coat with butter and flour to create a non-stick surface.
Keep the oven door closed while baking so the bundt cake will rise properly.
For a thinner icing use milk. Add more milk or fewer confectioners' sugar to adjust for thinness.
For a thicker vanilla icing use heavy cream instead of milk. Then adjust the cream and confectioners' sugar for thickness.
Nutrition
Calories:
515
kcal
|
Carbohydrates:
75
g
|
Protein:
5
g
|
Fat:
23
g
|
Saturated Fat:
14
g
|
Cholesterol:
121
mg
|
Sodium:
497
mg
|
Potassium:
88
mg
|
Fiber:
1
g
|
Sugar:
54
g
|
Vitamin A:
740
IU
|
Calcium:
187
mg
|
Iron:
2
mg