At our Thanksgiving tea, we served this cake along side cups and cups of our private blend Vanilla Pumpkin Tea. Pumpkin-Chai Mini Bundt Cakes were absolutely decadent!
Brenda made mini bundts nestled into pretty cupcake papers but a regular bundt pan can be used. Pumpkin-Chai cake is scrumptious baked either way.
Pumpkin-Chai Mini Bundt Cakes
- 2 cups + 1 1/2 teaspoons all-purpose flour, divided
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1/14 cups canned pumpkin puree
- 1/4 cup whole buttermilk
- 1/2 teaspoon vanilla extract
- 3/4 cup unsalted butter, softened
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
Preheat oven to 350°. Spray 30 mini-bundt pans or 1 large bundt pan with baking spray with flour.
In a large bowl combine 2 cups flour, cinnamon, baking powder, ginger, cardamom, baking soda, 1/2 teaspoon salt, nutmeg, black pepper, and cloves.
In a small bowl combine pumpkin puree, buttermilk, and 1/2 teaspoon vanilla extract. Stir to blend.
In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add eggs one at a time – beating well. Add half of flour mixture, then pumpkin puree mixture and then remaining half of flour mixture.
Bake until edges are golden brown and toothpick inserted in the center comes out clean. 20-25 min for mini bundts or 43-47 minutes for large bundt pan. Let cool in pan for 10 minutes then turn out cake(s) onto a wire cooling rack. Allow to cool completely. Just before serving transfer cake to serving plates and drizzle with warm Caramel Icing.
- 1/2 cup salted butter
- 1/2 cup firmly packed light brown sugar
- 1/4 cup whole milk
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
In a medium saucepan, melt butter over medium-high heat. Add brown sugar and milk and bring to a boil. Boil for exactly 2 minutes, stirring constantly. Remove from heat and whisk in confectioner’s sugar and vanilla extract.
Join us for a free event this coming Saturday, November 19 for Brenda’s Scone-Making Workshop & Tea Brewing 101 Scone add-ins and scone demonstrations. Learn how to brew that perfect cup or pot of tea. 10% off Scone Mix and 25% Off Gluten-Free Scone Mix Variety. Of course our magnificent Megan will be serving Fall Tea Samples and Scone bites.
Thanksgiving Scone Recipe and Autumn Bisque Recipe were two more deliciously requested recipes from our Thanksgiving Tea!
Enjoyed during our Thanksgiving Tea 2016, this Autumn Bisque Recipe was simply amazing!
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 1/2 cups chopped onion
- 1 tablespoon minced garlic
- 3/4 cup chopped celery
- 4 cups chicken broth divided
- 3 cups canned pumpkin puree
- 1 (13.5 oz) can coconut milk
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh thyme
- garnish – sunflower seeds
In a large stockpot over medium heat, melt olive oil and butter. Add onion, garlic, carrots, and celery and cook for about 8 minutes. Or until veggies are tender.
Vegetable Broth: Add two cups of chicken broth and simmer for 3 minutes; remove from heat, and cool for 15 minutes. Pour broth mixture into a food processor or blender, and blend until smooth.
Add remaining vegetable back to the stockpot and add the remaining chicken broth, pumpkin puree, and, coconut milk. Simmer covered for 15 minutes. Stir in salt, cayenne pepper, and thyme and simmer for another 10 minutes. Pour into bowls and garnish with sunflower seeds.
Makes 6 servings. Recipe adapted from Victoria Magazine October 2015