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Chai Spiced Pound Cake with Brown Butter Glaze Recipe

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4.3 from 27 reviews

This Chai Spiced Pound Cake is a delightful fusion of warm spices like cinnamon, ginger, cardamom, and cloves, baked into a tender, buttery loaf and topped with a rich brown butter glaze. Perfect for tea time or dessert, this cake offers a comforting, aromatic experience that blends classic pound cake texture with exotic chai flavors.

Ingredients

Dry Ingredients

  • 1 2/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp cardamom
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves

Cake Batter

  • 1 cup unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk

Brown Butter Glaze

  • 4 Tbsp unsalted butter
  • 1 cup confectioners' sugar, sifted
  • 1 tsp vanilla extract
  • 2 Tbsp milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously spray a 9x5-inch loaf pan with nonstick cooking spray that contains flour to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, salt, baking powder, cinnamon, ginger, cardamom, allspice, and cloves until well combined.
  3. Cream Butter and Sugars: Using the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, granulated sugar, and brown sugar on medium speed for about 4 minutes. Scrape down the bowl if needed to ensure even mixing.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating each for about one minute before adding the next. Once all eggs are incorporated, beat in the vanilla extract.
  5. Incorporate Dry and Wet Ingredients: Reduce the mixer speed to low. Slowly add half of the flour and spice mixture, followed by the milk. Then, add the remaining flour mixture just until combined. Avoid overmixing to maintain a tender crumb.
  6. Bake the Cake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent the cake with foil halfway through baking. Once done, cool the cake in the pan on a wire rack for 10 minutes.
  7. Cool and Glaze: Remove the cake from the pan and place it on a wire rack over wax paper. Prepare the brown butter glaze and pour it evenly over the cooled cake. Allow the glaze to set for at least 2 hours before serving.
  8. Make Brown Butter: In a small saucepan over medium heat, melt the butter, stirring occasionally. Continue cooking for 3 to 4 minutes until the butter gives off a nutty aroma and begins to brown. Remove from heat and pour the melted butter into a separate bowl, leaving the browned bits behind.
  9. Prepare Glaze: To the bowl with brown butter, add sifted confectioners' sugar, vanilla extract, and 2 tablespoons of milk. Whisk until the mixture is smooth and pourable, adding a bit more milk if needed for the right consistency.

Notes

  • Using room temperature eggs helps to create a smooth, consistent batter.
  • Be careful when browning the butter to avoid burning it; remove from heat as soon as it has a nutty aroma.
  • If the cake top browns too quickly, tent it with aluminum foil to prevent over-browning.
  • For a more intense chai flavor, you can adjust the spices according to taste.
  • The glaze sets best if allowed to rest on the cake for a couple of hours before slicing.

Find it online: https://recipethrive.com/chai-spiced-pound-cake-with-brown-butter-glaze-recipe/