Zutaten für Chai Spiced Honey Bundt Cakes
- All Purpose Flour
- Golden Brown Sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup boiling water
- Chai Tea
- ¼ cup honey (for syrup)
- Unsalted Butter
- Buttermilk
- 2 large eggs
- Egg Yolk
- ½ cup water (for syrup)
- Dark Corn Syrup
- Fresh Lemon Juice
- Ground Cinnamon
- 1 teaspoon vanilla extract
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Zubereitung von Chai Spiced Honey Bundt Cakes
- Preheat oven to 350°F (175°C). Grease and flour two 6-cup mini bundt pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup boiling water and 2 tablespoons chai tea powder until smooth.
- Add ½ cup honey, ½ cup unsalted butter (melted), 2 large eggs, and 1 teaspoon vanilla extract to the chai mixture. Whisk until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared mini bundt pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cakes onto a wire rack and let cool for 10 minutes before serving.
- While the cakes are baking, prepare the spiced syrup:
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar, ½ cup water, ¼ cup honey, 1 tablespoon chai tea powder, and a pinch of ground cinnamon.
- Cook over medium-low heat, stirring until the sugar dissolves.
- Increase the heat to high and bring to a boil. Attach a candy thermometer and cook until it reaches 220°F (104°C), about 12 minutes, swirling occasionally and brushing down the sides with a wet pastry brush to prevent crystallization.
- Remove from heat and strain the syrup through a fine-mesh sieve into a bowl. Let cool completely.
- Serve the chai spiced honey bundt cakes warm, drizzled with the spiced syrup and topped with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
233g
Fat
26g
Carbs
29g