Chia Cinnamon Swirl Bundt Cake
This Chai Cinnamon Swirl Bundt Cake is perfect for that fancy dinner party, a birthday celebration, or even that late-night bite.
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
- Pregrat the oven to 350° and prepare a 10-inch bundt pan with grease.
- Make the cake. In a medium bowl whisk together the flour, baking powder, and salt. Once combined set the bowl aside. Next, in a large bowl mix together the butter and both the sugars using a hand mix or a stand mix. Mix until the mixture is creamed, about 2-3 minutes.
- In the same bowl, add the eggs, sour cream, and vanilla. Mix until combined. The mixture might look a little loose and lumpy. That's okay!
- Pour the dry ingredients into the wet ingredients, along with the milk. Mix together on a medium speed until the two mixtures come together. The batter will look very thick, but smooth.
- Make the swirl. Combine the spices in a small bowl and set aside.
- In the prepared pan, add half of the batter. Sprinkle the spice mixture evenly in the middle of the batter forming a new layer. Use all of the spices and don't be afraid to add more! Cover the spice mixture with the remaining batter.
- Bake the cake for about 55-65 minutes. A toothpick will come out clean when the cake is done. Let the cake cool in the pan for about 2 hours. Once the cake is completely cool, invert the cake onto a wire rack. If the cake seems stuck, run a knife around the base of the cake to give it a little push.
- Once the cake is cool, add the drizzle. The drizzle can be made ahead and can be added on to the cake right before serving.
- Make the drizzle. In a small bowl, add the confectioners' sugar, milk, and vanilla. Slowly stir until the drizzle reaches the desired thickness. Add more milk if needed.