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Chai-Spiced Loaf Cake
Cold-brewed tea replaces plain water in the batter, weaving a faint tannin backdrop through the cardamom, cinnamon, and cloves. Butter and three-quarters cup of granulated sugar cream together, then eggs and milk go in before the spiced flour mixture. After baking and cooling, a pourable glaze of powdered sugar, a splash of milk, and a quarter teaspoon of vanilla sets over the top. Eight slices, and the crumb softens further on the second day.
Equipment
- Oven
- Stand Mixer
- Loaf Pan
Ingredients
- ¾ cup granulated sugar
- ½ cup butter, softened
- ½ cup cold brewed tea or water
- 1 ⁄ 3 cup milk
- 2 teaspoons vanilla
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon ground cardamom
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 ⁄ 8 teaspoon ground cloves
- 1 cup powdered sugar
- ¼ teaspoon vanilla
- 3 to 5 teaspoons milk
Instructions
- 1Preheat the oven to 400°F. Coat only the bottom of an 8x4-inch or 9x5-inch loaf pan with cooking spray or shortening. Greasing just the bottom helps the bread cling to the sides and rise higher.
- 2Beat the granulated sugar and softened butter in a large bowl using an electric mixer on medium speed until the mixture becomes light and fluffy.
- 3Turn the mixer to low speed and blend in the cold brewed tea, 1/3 cup of milk, 2 teaspoons of vanilla, and the eggs until everything is combined. Don't worry if the batter looks slightly curdled at this stage.
- 4Gently stir the all-purpose flour, baking powder, cardamom, salt, cinnamon, and cloves into the wet ingredients just until moistened. Overmixing will make the bread tough, so stop as soon as the flour disappears. Spread the batter evenly into the prepared loaf pan.
- 5Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then run a knife around the edges to loosen the sides.
- 6Transfer the loaf from the pan to a wire cooling rack and let it cool for another 30 minutes.
- 7Whisk the powdered sugar, 1/4 teaspoon of vanilla, and 3 teaspoons of milk in a small bowl. Add more milk 1 teaspoon at a time until the glaze reaches a spreadable consistency, then smooth it over the top of the bread.
- 8Dust the glazed top with a little extra ground cinnamon. Allow the loaf to cool completely for about 2 hours before slicing so the crumb sets properly.
Notes
- Storage: Wrap any leftovers tightly and store them at room temperature for up to 4 days, or keep them in the refrigerator.
- Flavor tip: Traditional chai uses a blend of warm spices like cardamom, cinnamon, cloves, ginger, nutmeg, and pepper. Feel free to add a pinch of ginger or nutmeg to the batter if you have them on hand.
- Serving: This spiced bread pairs beautifully with fresh fruit and a hot cup of tea or coffee.
Recipe Details
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