Featuring our newest blend of aromatic baking spices, this perfectly tender cake mimics the flavors in a steaming cup of chai. Just lightly sweetened with both brown sugar and honey, it's an ideal treat for a cold autumn afternoon.
Preheat the oven to 350°F.
In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.
Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
Stir in the baking powder, baking soda, salt, and chai spice blend (or spices).
Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
Cool completely before slicing. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.
For a simple yet tasty final touch, try drizzling the cooled cake with caramel sauce.
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Chai-Spiced Pound Cake.
