Description
A cozy chai-spiced Bundt cake with toasted pecan crunch and a silky maple-black sesame cream cheese glaze for a glossy, fall-worthy finish.
Ingredients
Scale
- Toasted pecan crunch:
- 1 cup chopped pecans (120 g)
- 2 tbsp brown sugar (25 g)
- 1 tsp ground cinnamon
- 1/8 tsp fine salt
- 1 tbsp unsalted butter, melted (14 g)
- Chai Bundt cake:
- 2 cups all-purpose flour (250 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine salt
- 1 1/2 tbsp chai spice blend (or use 1 tsp cinnamon + 1/2 tsp ground ginger + 1/4 tsp cardamom + pinch cloves + pinch black pepper)
- 1/2 cup unsalted butter, softened (113 g)
- 1 cup granulated sugar (200 g)
- 3 large eggs, room temperature
- 1 cup plain full-fat Greek yogurt (240 g)
- 1/3 cup vegetable oil (80 mL)
- 2 tsp vanilla extract
- 3/4 cup chai tea (warm, freshly brewed) (180 mL)
- Glaze:
- 8 oz cream cheese, softened (225 g)
- 1/2 cup maple syrup (120 mL)
- 1/4 cup powdered sugar (30 g), plus more as needed
- 2 tbsp black sesame paste (or black tahini) (30 g)
- 1–2 tbsp milk (15–30 mL), as needed for pourability
- 1/2 tsp vanilla extract
- Pinch of fine salt
- For the pan:
- Butter or baking spray (for greasing the Bundt pan)
- 1–2 tbsp flour (for dusting)
Instructions
- Toast the pecans: Heat oven to 350°F (175°C). Spread chopped pecans on a sheet pan and toast 8–10 minutes, until fragrant. Cool slightly.
- Make the pecan crunch: In a bowl, stir toasted pecans, brown sugar, cinnamon, salt, and melted butter until evenly coated. Set aside.
- Prep the Bundt pan: Generously grease a 10–12 cup Bundt pan with butter or baking spray, then dust with flour. Tap out excess.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and chai spice blend until evenly combined.
- Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, 2–3 minutes.
- Add eggs: Beat in eggs one at a time, scraping the bowl after each addition.
- Add wet ingredients: Mix in Greek yogurt, vegetable oil, and vanilla until smooth.
- Combine: Add the dry ingredients in two additions, alternating with the warm chai tea in one addition. Mix just until the batter is smooth—do not overmix.
- Build the Bundt: Pour about 1/3 of the batter into the pan. Sprinkle half the pecan crunch over it. Add another 1/3 of the batter, sprinkle the remaining pecan crunch, then top with the remaining batter. Smooth the surface.
- Bake: Bake 50–60 minutes, until the center is set and a toothpick inserted in the thickest part comes out with a few moist crumbs (not wet batter). If it browns too fast, tent loosely with foil for the last 15 minutes.
- Cool: Cool in the pan for 15–20 minutes, then invert onto a rack. Cool completely before glazing.
- Make the glaze: In a bowl, beat cream cheese until smooth. Whisk in maple syrup, powdered sugar, black sesame paste, vanilla, salt, and enough milk to make a pourable glaze that ribbons.
- Glaze and set: Drizzle glaze over the fully cooled Bundt, letting it fall into the grooves. Let sit 15–30 minutes until the glaze looks set.
Notes
If your chai tea is very strong or sweet, taste the batter once mixed: it should read warm and balanced, not overly bitter. For a cleaner glaze flavor, make sure the cake is fully cool before pouring.