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Chai Cinnamon Swirl Bundt Cake
“This bundt cake is buttery and thick with a tight crumb and a sticky sweet cinnamon-chai swirl. It’s dense, but not overly heavy. Instead of flavorless granulated sugar, I sweeten the cake with brown sugar. Tastes remarkable with the thick swirl of warm chai spice flavors. Since they’re quite large, bundt cakes have the tendency to be a little dry– so I add enough moisture to compensate. We’ll use 5 large eggs, sour cream, and milk. This trio of wet ingredients guarantees a super-moist, soft, and tender bundt cake.”
Hand me a fork, my mouth is watering! This divine basic buttery bundt cake is elevated to perfection with the addition of the sweet chai spices swirled throughout. It’s like having dessert and a cup of tea all in one mouthwatering bite. Add on a glaze or some brown butter frosting, and you’ll think you’ve found nirvana.