Chai Spice Apple Zucchini Bundt Cake


Chai Spice Apple Zucchini Bundt Cake

Welcome the flavors of Fall. This autumn inspired bundt cake highlights my favorite Fall baking ingredients.  The warm and comforting flavor of Chai spice blends well with grated honey crisp apple and zucchini to create a naturally sweet, moist bundt cake.


This bundt cake includes the warm aromatic flavors of Chai spices a blend of ground cinnamon, allspice , ginger, and cardamom. Cardamom is an ancient spice from India, a very unique spice that is highly fragrant, a little spicy but also slightly sweet. It is known for many health benefits ; helps lower blood pressure, an antioxidant helping to prevent cancer, is antibacterial and anti-inflammatory, aids in digestion, and helps to lower blood sugar.


Chai Spice Apple Zucchini Bundt Cake


  • 6 tablespoons unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup grape seed oil
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup buttermilk
  • 2 cups all purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 3/4 cup grated unpeeled zucchini
  • 3/4 cup peeled and grated honey crisp apple (approximately one large apple)



Preheat oven to 350 degrees F. Coat a 10 cup or 2 small bundt cake pans with non-stick baking spray.

  1. In a medium bowl whisk together sifted flour, baking powder, baking soda, cinnamon, ginger, cardamom, and allspice. Set aside.
  2. On medium speed with an electric or standup mixer beat butter and sugar until smooth, add grape seed oil and maple syrup and continue to beat until light and fluffy about 3-4 minutes.
  3. Add vanilla, then eggs one at a time until well blended.
  4. On slow speed add 1/3 of the flour mixture, mix just until until flour begins to disappear, then add 1/2 of the buttermilk blend well, then alternate again with 1/3 of the flour mixture, remaining buttermilk, and ending with remaining flour mixture.
  5. Drain the grated zucchini and apple and pat the excess water with a paper towel. Gently fold into the cake batter until well distributed.
  6. Spoon the cake batter evenly into the prepared bundt pan, bake 35 to 38 minutes or until top of cake is a golden brown and lightly springs back. Cool in pan for 15 minutes before removing to a cooling rack.
  7. Once cooled, drizzle with a maple glaze and top with chopped walnuts if desired.

Maple Glaze: Mix together 1/3 cup powdered sugar and 1 tablespoon maple syrup. Gradually add 1/2 to 1 teaspoon of milk or heavy cream mix until smooth and drizzle over cake.






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