Chai-spiced bundt cake

Step 1/5

• 83⅓ g flour
• ⅓ tsp baking powder
• ⅛ tsp baking soda
• ¼ tsp salt
• ⅜ tbsp cinnamon
• ⅛ tbsp ground ginger
• ⅛ tbsp ground cardamom
• ⅓ tsp ground nutmeg
• ¼ tsp clove
• ⅛ tsp coriander

• oven
• large mixing bowl

Preheat oven to 175°C/350°F. In a large bowl, combine flour, baking powder, baking soda, salt, part of the cinnamon, ginger, cardamom, nutmeg, clove, and coriander.

Step 2/5

• 76⅔ g butter
• 48⅓ g Muscovado sugar
• ⅓ tsp vanilla extract
• ⅔ eggs

• large mixing bowl
• stand mixer or hand mixer with beaters

In another large mixing bowl, beat butter, Muscovado sugar, and vanilla together until smooth and fluffy, approx. 2 min. Add eggs one at a time, beating between each addition.

Step 3/5

• 81⅔ g yogurt

• rubber spatula

Add half of the flour to the butter mixture and stir. Add the yogurt, stir, then fold in the remaining flour.

Step 4/5

• butter for greasong

• bundt pan
• cooling rack

Grease the bundt pan well, then scoop the batter into it. Bake for approx. 1 hr. at 175°C/350°F, or until a toothpick inserted into the center comes out clean. Let cake cool for approx. 15 min. before turning it out onto a cooling rack. Let cool for another 30 min.

Step 5/5

• 26⅔ g confectioner’s sugar
• ⅔ tbsp water
• 12½ g decorating sugar
• ⅛ tbsp cinnamon

• pastry brush
• 2 small bowls

Meanwhile, in a small bowl, whisk together confectioners’ sugar and water until smooth. After the cake has rested out of the pan for approx. 30 min., brush with sugar mixture, working quickly so that the cake stays moist. In another small bowl, combine decorating sugar and remaining cinnamon and sprinkle over moist cake. Slice and enjoy!

Enjoy your meal!