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Chai-Spiced Pound Cake

Author: Charlotte Rutledge

Chai-Spiced Pound Cake Recipe

Featuring our newest blend of aromatic baking spices, this perfectly tender cake mimics the flavors of a cup of ever-popular chai tea. Just lightly sweetened with both brown sugar and honey, it's an ideal treat for a cold autumn afternoon.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

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At a glance

Prep
Bake
Total
Yield
1 bundt-style cake
Nutrition information

Ingredients

Choose your measure:

  • 16 tablespoons (1 cup) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons chai spice; or 1 tablespoon cinnamon, 2 teaspoons ginger, 2 teaspoons cardamom, 1 1/2 teaspoons allspice, and 1/2 teaspoon black pepper
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup sour cream or yogurt, full-fat preferred
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.
  3. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
  4. Stir in the baking powder, baking soda, salt, and chai spice blend (or spices).
  5. Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
  6. Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
  7. Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
  8. Cool completely before slicing. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 57g
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 210
  • Calories from Fat 110
  • Total Fat 12g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 170mg
  • Total Carbohydrate 25g
  • Dietary Fiber 1g
  • Sugars 14g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.