Brown Butter Chai Spice Bundt Cake
Moist bundt with chai spice flavors and brown butter caramel notes topped with a salted caramel glaze
Ingredients
Chai Spice Bundt Cake Recipe
- 1/2 cup unsalted butter room temperature
- 1/2 cup browned butter *see instructions can skip this step and sub for 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar firmly packed
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 1/2 teaspoon chai spice *see chai spice recipe
- 1 teaspoon kosher salt
- 4 large eggs room temperature
- 1/2 can Eagle Brand Sweetened Condensed Milk 7oz can
- 1/2 cup Full-Fat Sour Cream room temperature
- 2 teaspoons vanilla extract
Chai Spice Mix
- 2 tablespoons cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon cardamom
- 2 teaspoons cloves
- 2 teaspoons all-spice
- 2 teaspoons nutmeg
Salted Caramel Glaze
- 1/2 can Eagle Brand Sweetened Condensed Milk
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar firmly packed
- 1/4 cup sifted confectioners sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Instructions
Chai Spice Bundt Cake Directions
- To create the brown butter: In a medium saucepan- melt 1/2 cup butter on medium-high heat. After 2-3 of boiling, foam will begin to form. After another 2-3 minutes, the foam will separate and brown speckles will appear at the bottom of the pan. Swirl the pan a few times to ensure the brown speckles have formed and take the butter off the heat and pour in a medium glass bowl and place in the refrigerator to cool and solidify for 1-2 hours. To speed up the process- place in the freezer for 30 minutes then sit out to come to room temperature. You want the butter to be solidified yet spreadable and softened.
- Preheat the oven to 350°F degrees. Prepare a 10 cup bundt pan by brushing the inside (into all of the nooks and crannies) with 1 tablespoon of melted butter and a pastry brush, then lightly dust the buttered pan with an even layer of flour- dust off excess flour into trash can (not sink).
- In a medium bowl- combine all-purpose flour, chai spice, baking powder, salt and whisk to combine. Set aside
- In a stand mixer fitted with a paddle attachment- beat butter and sugars on medium speed for 2-3 minutes or until light and creamy. Scrape down the sides of the bowl.
- In a medium bowl- combine sour cream, eggs, vanilla, and sweetened condensed milk. Whisk until combined. Add wet mixture to the butter & sugar mixture and mix on medium speed for 1-2 minutes until combined. May look lumpy or curdled but it will come together once you add the flour.
- Add dry ingredients to wet ingredients and mix on low speed for 30 seconds- careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible and finish by folding the batter with a spatula.
- Evenly distribute the cake batter into the prepared cake pan and bake for 50-55 min. Or until a toothpick inserted comes out clean.
- Place on a cooling rack for 10 minutes in the pan before turning the cake pan upside down to release the cake. Allow to cool for 30 minutes before serving.
- To prepare the glaze: In a medium saucepan on medium combine the sweetened condensed milk, butter, sugar and salt and bring to a boil. Stirring constantly for 3-5 minutes. Take the saucepan off the heat and add vanilla and confectioners sugar- whisk until smooth. Immediately pour glaze over the bundt cake and serve.