My morning cup in a cake

When I quit drinking coffee I searched for a replacement that still satisfied my morning taste. Today I treat myself occasionally to a latte when out, but everyday I make chai with french vanilla creamer. It's simple, flavorful, and warm. This cake turned out to satisfy those same qualities.

Spiced Chai Bundt Cake
by Donna Hay

1 tablespoon chai tea leaves
2 tablespoons boiling water
2 1/2 cups self-rising flour*
1 1/2 cups superfine sugar*
2 teaspoons pumpkin pie spice*
4 eggs
1 1/2 cups milk
1 cup unsalted butter (2 sticks) melted
2 teaspoons vanilla extract
Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie
spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
Pour into a well-greased Bundt pan and cook for 30–35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.

We added a glaze made from french vanilla creamer, powdered sugar and tea. Delicious!

* So many recipe notes:
1) self-rising flour can sometimes be found now in US markets. You can make your own though: Mix 1 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt (for this recipe use: 2 1/2 cups flour, 3 3/4 teaspoons baking powder, 5/8 teaspoon salt)
2) superfine sugar is usually called for if they want a quicker melt and incorporation. You can process regular sugar for a few moments or purchase the superfine
3) pumpkin pie spice: you can purchase, but why? Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves

published by Epicurious
Internet address: https://www.epicurious.com/recipes/food/views/spiced-chai-bundt-cake-56390089
Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
Yield: 8 –10 servings
Copyright: Oct 2015