Chia Cinnamon Swirl Bundt Cake Recipe
This Bundt cake with Chai and Cinnamon Swirl is ideal for a classy dinner party, a birthday celebration, or even a late-night snack.
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Servings: 12
Equipment
- Bundt Cake Pan
- Spatula
Ingredients
Cake
- 3 cups flour
- 2 and ½ teaspoon baking powder
- 1 and ½ teaspoon salt
- 1 and ½ cup 3 sticks unsalted butter, softened to room temperature
- 1 cup light or dark brown sugar
- 5 eggs at room temperature
- ½ cup full fat sour cream at room temperature
- 2 teaspoons vanilla extract
- ¾ cup milk at room temperature
Chai Filling
- ¾ cup light or brown sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
Glaze
- 1 cup confectioners sugar
- 2-3 tablespoons milk
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a 10-inch bundt pan.
- Mix dry ingredients (flour, baking powder, salt) in a bowl; set aside.
- Cream butter and sugars until smooth.
- Add eggs, sour cream, and vanilla; mix until combined.
- Gradually add dry ingredients and milk, mixing until smooth.
- Create a spice swirl by combining spices and layering in pan.
- Bake for 55-65 minutes until a toothpick comes out clean.
- Cool in pan for 2 hours, then invert onto a wire rack. Add drizzle made from confectioners' sugar, milk, and vanilla before serving.