With the kids going to different schools this year, and with parents and grandparents taking an active role in getting them there, we are now able to spend more one-on-one time with the kids along the way. Bea and I have taken to having “special tea” in the kitchen once a week. On the walk home on Friday, we decided that we wanted to make a cake with peanut butter…then, well, Bea likes almonds, too, so it changed to almond butter…then, Bea wanted to put the tea right in the cake….Oh, and she really likes the chai tea we get down the street in the Gerrard India Bazaar…um…and if we have cream-cheese, can we make a cream-cheese icing for it? Hence, Almond Butter Chai Spice Cake was born. We flipped through our recipe books and managed to combine about 5 different recipes into one fantastic “pudding,” a.k.a. after-school cake.
Almond Butter Chai Spice Cake
"Chai Tea Milk" for the Cake
- 2 Black Tea Bags
- Cinnamon Stick
- 1/2 tsp cardamom
- 1 tsp vanilla
- 1/4 c water
- 1 1/4 c milk [why not go decadent and use buttermilk?]
- 1/2 c natural smooth almond butter
- 2 tsp vanilla
- 1 c brown sugar
- 1/2 c honey
- 2 eggs
- 2 c all-purpose flour or a gluten-free alternative
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 1/2 c Chai Tea Milk [Above]
Dust, Glaze or Icing
- Both: Icing Sugar, min 2 tbs, max 2 c
- Glaze: Milk or Juice by the Tablespoon
- Icing: 1 c Cream Cheese, 1/4 c Butter, 1 tsp Vanilla
- Heat Oven to 350.
- Grease a 13x9X2 inch baking pan.
- Steep the 2 black tea bags in a shallow bowl with 1/4 c boiled water for 5 minutes. Nudge the teabags with a spoon once and a while to aid the steeping process.
- Heat milk, cinnamon stick, cardamom and vanilla in a saucepot [or even in the microwave].
- Add the tea-water and the teabag to the milk mixture and heat for 2-3 minutes, careful not to boil the milk.
- Allow the mixture to cool slightly.
- Remove the cinnamon stick and the teabags and discard them.
- In a medium bowl, blend the flour, baking powder, baking soda, and all of the spices.
- In a separate mixing bowl, beat the almond butter for 30 seconds.
- Add the sugar and the vanilla and beat well.
- Add the eggs one at a time and mix until combined.
- Take turns adding the flour and Chai Tea Milk mixtures by the cupful and combine.
- Pour the batter into the baking pan.
- Bake for 35-40 minutes.
- Cool thoroughly on a wire rack.
- Dust with Icing Sugar, Glaze, or Frost with Cream Cheese Icing
- For a Dusting: Pass icing sugar through a tea ball or wire mesh strainer over the top of the cake
- For a Glaze: to 1-2 c icing sugar, add liquid by the tbs until you reach your preferred consistency.
- For a Cream Cheese Icing: blend 1 c light cream cheese, 1/4 c butter, 1 tsp vanilla and 2+c icing sugar]
- Note: We Decorated Our Cake with Cardamom Pods. These are decorative and should be removed before consuming!