Chai Cinnamon Swirl Bundt Cake

sallysbakingaddiction.com

3 cups (375g) all-purpose flour ( spoon & leveled)

2 and ½ teaspoons baking powder

1 and ½ teaspoons salt

1 and ½ cups (3 sticks; 345g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

½ cup (100g) granulated sugar

5 large eggs, at room temperature

½ cup (120g) full fat sour cream, at room temperature

2 teaspoons pure vanilla extract

¾ cup (180ml) milk, at room temperature

optional for topping: brown butter icing, salted caramel, or maple icing

subheading: Chai Cinnamon Swirl:

¾ cup (150g) packed light or brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

½ teaspoon ground allspice

Directions at sallysbakingaddiction.com

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