Ingredients:

  • 3 cups (375g) all-purpose flour, spooned and leveled
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups (3 sticks/340g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 5 large eggs, at room temperature
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (180ml) whole milk, at room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1-2 cups confectioners' sugar
  • 3-4 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the Bundt pan thoroughly.
  2. Whisk together flour, baking powder, and salt in a large bowl.
  3. Beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then sour cream and vanilla. Mix until combined, scraping down the bowl.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined. Do not overmix.
  6. In a separate bowl, combine brown sugar, cinnamon, ginger, cardamom, and allspice.
  7. Pour half the batter into the prepared Bundt pan. Sprinkle evenly with the chai cinnamon swirl mixture. Top with remaining batter.
  8. Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  9. Let the cake cool in the pan for 2 hours before inverting onto a wire rack to cool completely.
  10. Whisk together confectioners' sugar, milk/cream, and vanilla until smooth. Drizzle over cooled cake.
  11. Slice and serve, ideally with a cup of tea or coffee.