Chai Cake
A Watkins recipe. Definitely try to make with Watkins vanilla and cinnamon if you can. If using any other type of vanilla you will need to double the amount of vanilla in the recipe.
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INGREDIENTS
NutritionCHAI CAKE
- 3tablespoons watkins powdered latte chai tea mix
- 2⁄3cup hot water
- 1cup flour
- 1 1⁄2teaspoons baking powder
- 1teaspoon watkins cinnamon
- 1⁄4teaspoon ground cloves
- 1⁄4teaspoon ginger
- 1⁄4teaspoon sea salt
- 1⁄2cup butter
- 3⁄4cup granulated sugar
- 2
- 1teaspoon watkins double-strength vanilla
CHAI GLAZE
- 2tablespoons butter
- 1 1⁄2cups powdered sugar
- 1teaspoon watkins double-strength vanilla
- 1⁄4teaspoon cinnamon
- 2tablespoons powdered latte chai tea mix
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DIRECTIONS
- Heat oven to 325°F/170°C
- Grease and flour a round cake pan (8"/20 cm).
- Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL of the chai latte for the cake and set aside 2 tbsp/30 mL for glaze.
- Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside.
- Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
- Beat in eggs and vanilla until smooth and blended.
- Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth.
- Pour into pan.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pan to wire rack.
- Cool completely, about 1 hour.
- Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.
- For glaze, melt butter in 1-quart/litre saucepan over medium heat.
- Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish.
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