Chai Latte Bundt Cake

My new favorite bundt cake is inspired by the flavors of Chai tea. It is mildly spiced and slightly sweet, warm comforting flavors, this bundt cake is perfect for any occasion. Chai tea offers a variety of health benefits, is heart healthy, reducing blood sugar levels, aiding in digestion, and boosting the immune system.

Chai Tea spices: cinnamon, ginger, cardamon, and allspice.

My new Nordic Ware 5 cup Duet mini bundt cake pan

Chai Latte Bundt Cake

Ingredients

4 tablespoons unsalted butter softened
½ cup granulated sugar
¼ cup grapeseed oil
¼ cup maple syrup
2 eggs
1 teaspoon vanilla extract
½ cup chai skinny latte concentrate (I used Tazo)
1 tablespoon freshly grated orange zest
1/3 cup low fat buttermilk
2 cups all purpose flour (sifted)
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground allspice

Preheat oven to 350 degrees F. Spray a 6 cup bundt cake pan (or a 5 cup mini bundt duet pan) with baking spray.

Directions

In a medium bowl whisk together, sifted flour, baking powder, baking soda, cinnamon, ginger, cardamom, and allspice. Set aside.
On medium speed with an electric or standup mixer beat butter and sugar until smooth, add grapeseed oil and maple syrup and continue to beat until light and creamy about 3-4 minutes.
Add vanilla, then eggs one at a time mixing between each addition.
Add chai skinny latte concentrate and mix well, then add the freshly grated orange zest.
On slow speed starting and ending with flour mixture alternate with the buttermilk just until flour disappears.
Spoon the batter into the prepared bundt pan, bake for 30-35 minutes or until cake is set and lightly springs back. Cool in pan for 15 minutes before removing to a cooling rack. Lightly dust with powdered sugar.