Hazelnut Chai Spice Cake with Browned Butter Glaze

I don’t have the faintest clue how on earth we are already in the middle of October, just a week away from the Halloween craziness {cue the candy corn sugar high} that marks the unofficial start of the holiday season. This time of year flies by faster than you can say holidaze. It’s no joke that Thanksgiving is basically tomorrow so there’s no time like the present to start planning your holiday dinner menu.

I’m sure it’s no surprise to hear that my favorite part of any holiday dinner is the dessert buffet. I’m that girl that passes on the potatoes in favor of pie. And I always go back for seconds. If you’re looking for a dessert that feels like a warm hug by the fire, look no further. I’ve got you covered with this Hazelnut Chai Spice Cake with Browned Butter Glaze that I created for the lifestyle site, Inspired By This. This bundt cake has all the fall feels and your guests will be wowed by this perfectly tender cake made with {surprise!} olive oil. You’ll fall in love with the chai spice and brown sugar flavors we all crave this time of year. And let’s take a moment to be thankful for that smooth browned butter glaze that graces the top of this cake….it will be the talk of the table.

This bundt makes a tempting alternative to traditional pie for your non-pie-loving guests. Let’s face it, there’s always one or two on Team Cake. And if there was ever a fall dessert that will have you craving a second slice, this.is.it. This cake gets bonus points in my recipe book for storing well thanks to a healthy dose of olive oil. If you are lucky enough to have a few slices leftover {good luck with that}, simply cover overnight and the morning after Thanksgiving will never look so good. Well, except for the pile of dinner dishes in the kitchen sink. But I can’t help you with that.

To make this cake let’s start with the bundt pan. I am a big fan of this swirl design available at Sur la Table. Any bundt pan will do and they don’t pay me to rave about their bakeware, but this design is a true show stopper and I highly recommend it. Pro-tip: be sure to generously grease the pan with non-stick cooking spray to prevent your cake from sticking to the cracks and creaveses. If you think it’s greased enough, grease it again. So long as there isn’t a pool of cooking spray swirling around the bottom of the pan, you’re good to go. This cake comes together easily but be sure to avoid over mixing the batter. We are going for a light crumb and delicate texture so go easy with that wooden spoon bakers. The bundt takes some time in the oven so plan to babysit it a bit while it’s baking. If the top looks a little too brown, simply cover with a sheet of aluminum foil to prevent burning. The browned butter glaze elevates this bundt to a whole new level so pour it on thick for best (read: most delicious) results.

The editors over at Inspired By This said it perfectly… “if you’re going to indulge in one thing this Thanksgiving, let this be it”. I’ll be baking this Hazelnut Chai Spice Cake with Browned Butter Glaze on Thanksgiving and I’d love to know if you share it with your family and friends too. Take a photo and tag #brownedbutterblondie so I can see all the good things happening in your kitchen. I’ll meet you back here next week with another new recipe. Until then, happy baking!

Hazelnut Chai Spice Cake with Browned Butter Glaze

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• Author: Browned Butter Blondie
• Prep Time: 60 mins
• Cook Time: 60 mins
• Total Time: 2 hours
• Yield: 1 bundt cake 1x
• Category: Dessert

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Description

Hazelnut Chai Spice Bundt Cake with Browned Butter Glaze is like a warm hug by the fire. This perfectly tender cake has a light crumb texture and and you’ll fall in love with the chai spice and brown sugar flavors we all crave this time of year. Topped with a smooth, browned butter glaze, this cake makes a great alternative to pie at your next holiday dinner.

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Ingredients

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For the Cake:

• 3 large eggs, room temperature, lightly beaten
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 1/2 cups olive oil
• 1 1/2 cups whole milk
• 2 cups all purpose flour
• 1/2 cup almond flour
• 1/2 cup hazelnut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

For the Glaze

• 8 TBSP unsalted butter
• 6 ounces cream cheese, room temperature
• 1/2 cup confectioners sugar, sifted
• 1/3 cup warm whole milk
• 1/3 cup chopped hazelnuts, toasted, for garnish

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Instructions

For the Cake

1. Preheat oven to 350 degrees
2. Generously grease a 10 inch bundt pan with nonstick cooking spray
3. In a large bowl or with an electric mixer, whisk together eggs, sugar, olive oil and milk
4. In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt and all spices
5. Mix the dry ingredients into the wet mixture with a wooden spoon being careful not to over mix
6. Gently fold in the almond flour and hazelnut flour
7. Pour mixture into prepared pan and tap firmly on countertop to release all air bubbles
8. Bake on center rack of oven for about an hour, checking oven often after 40 minutes
9. If cake is browning too quickly, cover top with foil to prevent burning
10. Remove from oven after toothpick inserted into center comes out clean
11. Cool 30 minutes on a baking rack
12. To remove cake from pan, invert pan on a large platter or serving plate and gently tap bottom of pan until cake releases
13. Cool completely before adding glaze or topping with confectioners sugar

For the Glaze

1. Place butter in a medium saucepan or skillet and cook over medium heat until butter melts and begins to foam and crackle
2. Continue cooking, stirring often, until golden brown specks begin to form at the bottom of the pan and the crackling sound subsides
3. Transfer the butter to a mixing bowl to cool until solid (about an hour)
4. Once the brown butter has cooled completely, add the cream cheese to the cooled browned butter
5. Using a stand mixer, beat the butter and cream cheese until fluffy
6. Add the sifted confectioners sugar and mix in completely
7. Add 1/2 of the milk and mix well
8. Add the remaking milk slowly until the glaze is thick but pourable
9. Pour glaze over top of cake and garnish with toasted, chopped hazelnuts

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