This Chai Apple Bundt Cake recipe celebrates the flavors of fall. The warm spices, tart apples and soft texture all come together beautifully to create a heavenly dessert. You can make it ahead and it’s lovely for a crowd! This is one of those baking projects that will make your whole house take on the scent of warm and cozy deliciousness.
I’ve made this every fall for almost a decade and it always draws a crowd!
What are the ingredients in Chai Apple Bundt Cake?
- LOTS of thinly sliced apples (see apple variety suggestions below)
- chai spice mix (cardamom, cinnamon, ginger, cloves, black pepper)
- granulated sugar
- all-purpose flour
- baking soda and salt
- powdered sugar
What is Chai?
- Derived from the Chinese word for tea, which is Cha, Chai is the generic word for tea in Hindi, in India.
- It’s a mix of spices steeped into a tea-like beverage, and the combination of various spices for the mixture can vary greatly.
- Traditional ingredients for Chai typically include black tea mixed with strong spices, such as cinnamon, cardamom, cloves, ginger and black peppercorns.
- These spices are commonly used without the tea in all sorts of both sweet and savory recipes.
What are the best apples for baking?
The best apples for baking keep their shape and structure, without becoming mushy when heat is applied. Here are a few varieties that will do just that:
- Granny Smith
- Pink Lady
I used a combination of Granny Smith and Fuji in this recipe. The Granny Smith apples are very tart, and the Fuji apples are a bit sweeter. Both are quite crisp and hold their shape extremely well in the cake.
Why I Love Bundt Cakes
I love bundt cakes! Not only is the presentation so pretty, but the shape of the pan enables a thin crust to form over a greater surface of the cake than regular pans. So almost every bite is a mixture of soft and crisp.
Can you make it ahead and freeze it?
You can make this cake ahead! Here are some options . . .
One day ahead. Once it’s cooled do not glaze it. Rather, wrap it tightly, keep it at room temperature, and glaze it just before serving.
Three days ahead. Once it’s cooled do not glaze it. Wrap it tightly in plastic wrap and refrigerate it. Remove it from the refrigerator early the day you want to serve it, keeping it out at room temperature. Glaze just before serving.
Four days and up to two weeks ahead. Once it’s cooled do not glaze it. Wrap it tightly in plastic wrap and freeze it. Remove it from the freezer the day before you want to serve it, keeping it out at room temperature. Glaze just before serving.
Note that the glaze doesn’t sit on top of the cake — it seeps deep inside, making every bite even more scrumptious! And it doesn’t really soften the outer, thin crust, so you still get all sorts of delicious textures.
Chai Apple Cake would be lovely for brunch as it would be after dinner for dessert. Just imagine it with a perfect cup of coffee!
I hope this fall you’ll make this Chai Apple Bundt Cake one of your go-to dessert recipes. Enjoy!
Chai Apple Bundt Cake Recipe
For the cake
- 1 cup plus 2 teaspoons unsalted butter, melted, divided
- 1¾ cups granulated sugar
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1¼ teaspoon ground cardamom
- 1¼ teaspoon ground cinnamon
- 1¼ teaspoon ground ginger
- 1¼ teaspoon ground cloves
- ¼ teaspoon finely ground black pepper
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 4 cups Fuji or Granny Smith apples (about 3 apples), peeled and thinly sliced (about 1/8-inch thick)
For the glaze
- 6 tablespoons unsalted butter
- 3 tablespoons water
- ¾ cup plus 1 tablespoon powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
For the cake
- Preheat the oven to 350°F.
- Use a pastry brush to grease a bundt pan with the 2 teaspoons of the melted butter.
- In a large mixing bowl, add the sugar, flour, baking soda, salt and spices. Mix until well combined. Make a small well in the center and set aside.
- Add the remaining 1 cup of melted butter to another mixing bowl. Whisk in the eggs and vanilla until smooth. Add the apple slices and mix just to incorporate them evenly.
- Pour the wet apple mixture into the well in the dry ingredients. Fold to blend. This is a thick batter, so you might need to use your hands for this part, and many of the apple slices might break -- that's okay!
- Add the batter to the buttered bundt pan and bake in the 350°F preheated oven until the cake no longer jiggles, is lightly browned, and is beginning to crack on top -- about 50 minutes. (If you're not sure if it's done, stick a long wooden skewer in the cake -- if it comes out clean, or almost clean, the cake is done.)
- Let the cake cool in the pan for about 30 minutes, then use a cooling rack to invert it, and place it on a foil-lined sheet pan.
For the glaze
- Melt the butter in a small saucepan. Add the water, sugar and spices, and use a whisk to mix until it's smooth.
- Drizzle the glaze over the cake while it's still warm, a little bit at a time. Some will seep into the cake, and some will drip down the sides and into the center, falling onto the foil. Let it sit for a few minutes and repeat this process at least twice more. You can use a spoon to scoop up the glaze from the foil and drizzle it over the cake again. (Anything left after this can be saved for an ice cream topping.) Slice and serve!