The chai flavor in this Chai Butternut Squash Bundt Cake is very soft and enhances the natural sweetness of the butternut squash.
Chai Butternut Squash Bundt Cake
Makes 1 (10-cup) Bundt cake
Ingredients
- 1 tablespoon (6 grams) loose chai tea
- 1 (8-ounce) package cream cheese, softened
- 2⅔ cups (533 grams) granulated sugar, divided
- 4 large eggs, divided
- 2¾ cups (344 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
- 1 cup (227 grams) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 1 cup cooked and mashed butternut squash
- ½ cup whole milk
- 1 tablespoon orange zest
- Walnut Sauce (recipe follows)
Instructions
- In the container of a blender or spice grinder, place loose tea. Blend until finely ground, about 1 minute. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy, 2 to 3 minutes. Add ⅔ cup (133 grams) sugar, and beat until combined. Add 1 egg and 1 tablespoon (8 grams) flour; beat until smooth. Place in a large piping bag. Set aside.
- Preheat oven to 325°F. Spray a 10-cup Bundt pan with baking spray with flour.
- In a large bowl, beat butter, vanilla, and remaining 2 cups (400 grams) sugar with a mixer at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add remaining 3 eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together tea, baking soda, salt, and remaining 2¾ cups (344 grams) flour. In another medium bowl, combine squash, milk, and zest. Gradually add flour mixture to butter mixture alternately with squash mixture, beginning and ending with flour mixture, beating just until combined after each addition.
- Spoon three-fourths of batter into prepared pan. Make a deep well in center of batter with the back of a spoon. Pipe cream cheese mixture into well. Gently spoon remaining batter on top, spreading until smooth.
- Bake until a wooden pick inserted near center comes out with a few moist crumbs, about 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool completely. Serve with Walnut Sauce.
Walnut Sauce
Makes about 2 cups
Ingredients
- ½ cup light corn syrup
- ½ cup maple syrup
- 1 cup (113 grams) coarsely chopped walnuts
- 2 tablespoons (28 grams) unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, bring corn syrup and maple syrup to a boil. Remove from heat; stir in walnuts, butter, and vanilla.
Tried this recipe recently and it was delicious. I shared it with several relatives and friends (some are not fans of chai) and they loved it. My husband has asked me to keep this recipe and make it again soon.
I know this recipe is perfect for fall, but chai as one of its main ingredients is simply irresistible! I will definitely whip this up this coming weekend. Thanks for sharing!
[…] we’re making it sweet with this Butternut Squash Bundt Cake from Bake From Scratch. Topped with a sweet and crunchy walnut sauce this bundt cake just screams […]
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We need it 4 days from now.
How soon can I bake it?
Fridge for 4 days?
Help!
Hi Vicki,
Yes this can be made in advance. Just let it come to room temp before serving. Thanks!