With a blend of aromatic spices, this deliciously tender bundt cake mimics the flavors of a cup of the ever-popular chai tea. Just lightly sweetened with both brown sugar and honey, it's an ideal treat for a cold autumn afternoon.
In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color, about 2 minutes at medium speed of an electric hand or stand mixer
Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions
Stir in the baking powder, baking soda, salt, and the blend of spices, alternatively, you can use 20g of chai spice
Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yoghurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue
Thoroughly grease a 9 inch Bundt tin. Scoop the batter into the prepared tin, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean
Remove the cake from the oven, and cool in the tin for 15 minutes before turning it out onto a rack to finish cooling
Cool completely before slicing. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage