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Chai Pumpkin Cake with Browned Butter Frosting
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Chai Pumpkin Cake with Browned Butter Frosting
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Perfect for autumn, this pumpkin cake utilizes chai tea in the recipe creating seasonal flavor heaven! The browned butter frosting creates a creamy topping and pairs perfectly with pumpkin.

Prep time
0:30
Bake/Cook time
0:30 to 0:40
Yield
12 servings
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Chai Pumpkin Cake with Browned Butter Frosting
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:30
Bake/Cook time :
0:30 to 0:40
Yield :
12 servings

INGREDIENTS

Cake

  • 1/2 cup milk
  • 4 chai tea bags
  • 2 cups all-purpose flour*
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, beaten
  • 1 can (15 oz) pure pumpkin
  • 1 cup vegetable oil

Browned Butter Frosting

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Spray a 13 x 9 inch baking pan with cooking spray.
  3. Place milk in a small sauce pan, bring to boil. Remove from heat; add tea bags and steep for 5 minutes. Remove tea bags squeezing excess liquid back into milk.
  4. Combine flour, sugar, baking powder, baking soda and salt.  Add eggs, pumpkin, oil and milk; mixing until combined.  Spread batter into prepared pan.
  5. Bake for 30 - 40 minutes or until knife inserted in center comes out clean.  Cool in pan for about 2 hours.
  6. To prepare frosting: Melt butter in a small sauce pan. Heat until a light golden brown. Remove from heat.  Combine butter and powdered sugar and vanilla in a large mixing bowl. Beat with a electric beater adding milk until spreading consistency. Spread over cake. Top with chopped pecans.
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