Moist Cinnamon Cake with brown sugar and sour cream swirled with Chai spices including ginger, cardamom, and allspice is such a treat.
I love breakfast foods most of all. We have delicious sweet breads and coffee cakes here including Cinnamon Coffee Cake, Banana Bread with Sour Cream, and Moist Pumpkin Bread with Maple Icing.
This is a CRAZY moist cinnamon cake that will knock your socks off with deliciousness.
I have called some of the recipes on my blog super moist before, but super was just not enough for this cake. Crazy moist almost does this cake justice.
After the cake cooled, and I cut the first slice of the cake for my eagerly awaiting family, the knife revealed a soft, moist, and buttery cake. And, I was super happy.
I have made a cinnamon cake recipe from scratch before on many occasions, but this one, is THE one. The one that will have a permanent spot in our coveted recipe vault for future Sundays, when we need a delicious coffee cake to enjoy for brunch time.
The addition of cardamom, allspice, and ginger give this cinnamon cake just the boost it needs to be catapulted into its own level of yum.
Tips for this chai cinnamon swirl cake recipe:
- Be aware that this scrumptious cake takes a total of 3 hours to cook and cool after you've placed it in the oven. I got up early this morning to surprise everyone with coffee cake for their 8:30ish breakfast times. Then, I realized, after removing the cake that I needed to let it cool in the pan for 2 hours. I think the cooling in the pan is important for the cake to come together, but next time, I will be prepared for the wait. I will admit, I only waited about an 1 ½ hours until I turned the bundt cake pan upside down to reveal the perfectly formed bundt cake. I let it cool for about 10 minutes more outside of the pan, then drizzled it with the delicious brown butter icing. Oh my goodness, so good.
- My cake was done cooking at 350 degrees at the 55 minute marker. Check at 55 minutes. You do not want to overbake. This might compromise the crazy moist texture that makes this cake.
- To drizzle the icing over your beautiful bundt cake, try pouring your icing from the skillet into a glass measuring cup. This makes the process of drizzling easier, as you just need to pour from the cup.
- For the second layer of batter over the cinnamon chai mixture, add large scoops of batter on top of spices, then smooth out the batter with a small rubber spatula.
I feel like this is a modern cinnamon sugar coffee cake with the chai spices and all. It makes me think of a delicious warm chai latte.
Serve your cake with cold glasses of milk or hot cups of coffee or tea. However you choose to enjoy this one, will be the right way. Its just so Darn Delicious.
Enjoy!
You might also like:
Moist Pumpkin Bread with Browned Butter Maple Icing
Gingerbread Cake with Coffee Glaze
Recipe
Cinnamon Cake with Chai Spices
Moist Cinnamon Cake with brown sugar and sour cream swirled with Chai spices including ginger, cardamom, and allspice is such a treat.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 ½ tsp baking powder
- 1 ½ tsp kosher salt
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 1 cup packed light or brown sugar
- ½ cup granulated sugar
- 5 large eggs, room temperature
- ½ cup sour cream (full fat), room temperature
- 2 tsp vanilla extract
- ¾ cup whole milk, room temperature
Cinnamon Chai Swirl
- ¾ cup packed light or dark brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom
- ½ tsp ground allspice
Brown Butter Icing
- 6 tbsp unsalted butter
- 1 ½ cups powdered sugar
- 3 tbsp whole milk
- ¼ tsp vanilla extract
Instructions
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Preheat oven to 350 degrees and grease a 10 inch bundt pan.
Cake
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Whisk together flour, baking powder, and salt in large bowl. Set aside.
-
In a stand mixer, beat the butter, brown sugar, and granulated sugar together until creamed. This should take about 2 minutes. Add the 5 eggs, sour cream, and vanilla. Beat on medium speed until combined.
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Scrape the sides of the bowl with rubber spatula as needed. It might alarm you that the mixture looks a bit curdled - this is how its supposed to look before the dry ingredients make an appearance in the mix.
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Pour the dry ingredients into the wet ingredients. Pour in milk, then beat on medium speed until the batter is combined. The batter will be thick with a smooth look.
Cinnamon Chai Swirl
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Mix the swirl ingredients together in a medium bowl with a wooden spoon or whisk.
Putting it together
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Pour half of the cake batter into bundt pan. Pour the swirl ingredients evenly on top of the first layer of batter and smooth out evenly with a spoon. Cover the swirl ingredients with the rest of the batter. Spread the batter out evenly.
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Bake for 55-70 minutes, depending on your oven. When a toothpick inserted into middle of cake comes out clean or with a few moist crumbs, the cake is done.
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When done, remove from oven and cool in pan for 2 hours. At the end of 2 hours, carefully turn the bundt pan over and place bundt cake on a wire rack or serving dish. Allow to cool completely.
Brown Butter Icing
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Cut up the butter into 6 pieces and place in a skillet (preferably light colored so you can see when the butter browns).
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Melt the butter over medium heat, stirring occasionally. Once melted the butter will begin to guard. Keep stirring occasionally. After about 5 minutes, the butter will begin to brown - you will see little brown specks at the bottom of the pan and there will be a nutty aroma overtaking your kitchen.
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When this happens, remove pan from heat and allow to cool for 5 minutes. After 5 minutes, whisk in the rest of the icing ingredients until smooth. If needed, you can add more powdered sugar for a thicker consistency or more milk if you need to thin the icing out.
Recipe Notes
Adapted from Sally's Baking Addiction
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