Imagine sinking your fork into a moist, aromatic bundt cake that transports you straight to the bustling streets of India with every single bite. This Chai Cinnamon Swirl Bundt Cake isn't just a dessert - it's a culinary journey that combines the warm, exotic spices of traditional chai with the comforting sweetness of a classic American bundt cake. Prepare to transform your kitchen into a flavor paradise that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Indian
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon (for swirl)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter and dust with flour, ensuring complete coverage to prevent sticking.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cardamom, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Mix on low speed until just combined, being careful not to overmix.
- In a separate small bowl, mix brown sugar and additional ground cinnamon for the swirl.
- Pour half the cake batter into the prepared bundt pan. Sprinkle the cinnamon-brown sugar mixture evenly over the batter, creating a swirl effect.
- Add the remaining cake batter on top, gently smoothing the surface with a spatula.
- Use a knife to create additional swirl patterns by gently running it through the batter in a zigzag motion.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a chai-spiced glaze before serving.
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for a smoother, more evenly mixed batter.
- Pan Preparation is Key: Don't skimp on greasing the bundt pan. Use a pastry brush to get into all those intricate pan grooves to prevent sticking.
- Swirl Technique: When creating the cinnamon-sugar swirl, use a butter knife and make gentle, sweeping motions to create beautiful marbled patterns.
- Avoid Overmixing: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Toothpick Test: Always check cake doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing to help it hold its shape and prevent breaking.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 6g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 140mg
