{In The Kitchen} Chai Tea Spice Cake

This is my favorite time of year. Hands down.

I love everything about fall. I love the cooler temperatures, right before it gets too cold for me to enjoy going outside most days. I love the fall activities with the kids — picking apples, decorating pumpkins, going to fall harvest festivals. I enjoy the leaves changing color. I love the holidays.

And I love baking. In the summer, it’s just too hot to do much of it, so I’m really jonesing for cakes and cookies and pies by the time October hits. I found this chai tea spice cake recipe in a fall baking magazine my husband so thoughtfully picked up for me. I love chai tea, I love cakes – how could this not be a winner?

Well, after devouring a few slices, I definitely say it IS a winner. Goodness, gracious – it is one delicious cake. Filled with ginger and cinnamon, it’s like fall climbed in your mouth. If you’ve never had chai tea before, think of a spicy black tea, with cinnamon, cloves, ginger and cardamom. (Try a chai tea latte next time you go to Starbucks or some other coffee shop.)

I sent half of the cake to work with my husband, because it would be a damn shame if he came home and all he found were crumbs and a very over-stuffed wife.

Chai Breakfast Cake or Cupcakes
(adapted from Fall Baking from Better Homes and Gardens 2011)

Ingredients

2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp ground ginger
1/4 tsp. salt

1 tsp cinnamon (I added this to make sure it had enough flavoring…I really like my spices!)
1 1/4 c. milk
4 chai tea bags (I got a box of 12 or so for about $3)
1 stick butter, softened
1 1/2 cups sugar
1/2 tsp. vanilla
2 eggs

Icing:

1-2 tablespoons reserved chai tea/milk mixture

1/2 cup powdered sugar

Directions

1. Preheat oven to 350. Line 24 cupcake liners in cupcake pans, or grease a Bundt cake pan. Set aside. In a small saucepan, simmer the milk and steep the chai tea about 5 minutes. Remove bags and then let it cool. (Reserve 1-2 tablespoons for icing.)
2. In a medium bowl, mix the flours, baking powder and baking soda, ginger, cinnamon, and salt. Mix together.
3. In a large bowl, beat butter until fluffy, then add in the sugar, vanilla and eggs, beating well after each addition.
4. Alternate adding in the flour mixture with the milk mixture to the sugar and butter until combined.
5. If making cupcakes, fill the cupcake liners to about 2/3 full. Bake for about 15-20 minutes or until a toothpick inserted comes out clean. If making a cake, bake for about 25-30 minutes, or until a toothpick inserted comes out clean.

To make icing, pour 1 tablespoon reserved chai tea/milk mixture slowly into the 1/2 cup powdered sugar. Add more liquid or sugar depending on the consistency you like. (More liquid for thinner consistency, more sugar for thicker consistency.) 

Enjoy!