Recipe courtesy of Tia Mowry
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Chai-Spiced Bundt Cake
Total:
1 hr 25 min
Active:
35 min
Yield:
10 to 12 servings
Level:
Intermediate
Total:
1 hr 25 min
Active:
35 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Chai Spice Mix:
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon 
  • 1 teaspoon ground allspice 
  • 1 teaspoon ground cardamom 
  • 1 teaspoon ground cloves 
Bundt Cake:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • 1 teaspoon kosher salt 
  • 1 cup olive oil 
  • 3/4 cup granulated sugar 
  • 2 eggs, room temperature 
  • 1/2 cup honey 
  • 1 teaspoon vanilla extract 
  • 1/2 cup pecans, chopped and toasted 
Glaze:
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup agave syrup 
  • 1/4 cup granulated sugar 

Directions

Special equipment: a 9-inch Bundt pan

Preheat the oven to 325 degrees F. Grease a 9-inch Bundt pan.

For the chai spice mix: In a bowl, mix together the ginger, cinnamon, allspice, cardamom and cloves. Set aside.

For the Bundt cake: Combine the flour, baking powder, baking soda, salt and 2 tablespoons of the chai spice in a bowl. Set aside.

In a stand mixer, add the oil and sugar, and mix until fully blended. Beat in the eggs until light. Add in the honey and vanilla. Add the flour mixture to the wet ingredients, and mix just until combined.

Sprinkle the pecans in the Bundt pan, and then pour the batter into the pan. (The batter will be thick; spread it with rubber spatula.) Slightly tap the pan to level the batter.

Bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes. Remove from the oven and let the cake cool in pan for 15 minutes. Place a plate on top of the pan and invert the cake onto the plate. Poke holes in the top of cake with a toothpick.

For the glaze: Combine the butter, agave, sugar, and 1 teaspoon of the chai spice in a small saucepan. Simmer for 1 minute over low heat, then pour the glaze over the cake.

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