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Pumpkin Chai Bundt Cake

Ashley Van Tatenhove TeaChef Level 1

A festive fall favorite using Adagio's Honeybush Pumpkin Chai

1 h 8

Ingredients

  • INGREDIENTS
  • 1 tablespoon Honeybush Pumpkin Chai tea leaves
  • 2 tablespoons boiling water
  • 2 1/2 cups self-rising flour
  • 1 1/2 cups sugar
  • 2 teaspoons cinnamon
  • 4 eggs
  • 1 1/2 cups milk
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 teaspoons vanilla extract

Directions

Preheat oven to 350°F. Place the honeybush pumpkin chai and boiling water in a small bowl and steep for 7 minutes. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and cooled steeped tea (filtered) in a large bowl and whisk until smooth.

Pour into a well-greased Bundt pan and cook for approximately 30–35 minutes or until cooked when a skewer can be inserted and then removed cleanly. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.

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