This Chai Spiced Pound Cake with Brown Butter Glaze is such a warm and cozy dessert for the winter season ahead!
This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
A few days left before the big day guys. How are y’all doing?
No panic setting in I hope?!
You got this!
Just remember a few things.
Set your table the day before, so the day of it’ll be one less thing to worry about.
And go for my Holiday Cheese Board for your appetizer and grab everything today if you haven’t already. It’s one of the easiest things to serve and it’s always a hit with everyone.
If you missed my last post, check it out HERE .
Today, I’m keeping things nice and easy.
I’m sharing a little dessert recipe that’s low on effort, over the top on flavor and just perfect for your Thanksgiving dessert table!
This Chai Spiced Pound Cake with Brown Butter Glaze is one of my favorite fall/winter desserts. I’ve been known to enjoy it for breakfast on occasion too.
I’m a huge chai spice fan. HUGE.
The first words that come to mind when I think of chai spices have to be warm and cozy.
A combo of cinnamon, cardamon, ginger, allspice and cloves and my taste buds are in heaven.
And the brown butter glaze is seriously SOOOOO delicious, you’ll want to slather everything with it this holiday season.
My good friends at Bob’s Red Mill helped me whip up today’s pound cake. I used Bob’s All-Purpose Flour.
It’s unbleached and enriched baking flour milled from the highest quality North American wheat. This all-purpose flour from Bob’s is ideal for all my baking recipes, including pizza crusts, pie crusts, pastry dough, bread, cookies, muffins and cakes.
A Few Cook’s Notes for Chai Spiced Pound Cake with Brown Butter Glaze Recipe:
When you brown your butter, do not walk away from the saucepan. The butter can go from nicely browned to burnt very quickly. When you start to see small brown bits and smell a wonderful nutty aroma, it’s done.
Beat the flour mixture into the butter mixture in two additions with the milk in between until just combined. Do not over mix.
Let the pound cake cool before topping with the glaze, then let the glaze set for two hours before serving.
Get your holiday bake on folks! This pound cake will fly off the Thanksgiving dessert table, guaranteed!
This Thanksgiving, as well as every day of the year, I’m thankful for you friends! I appreciate each and every comment that you leave here at the BHK. You make my job as a food blogger pure joy! Hope you and your families have a Blessed and Happy Thanksgiving!
- 1 2/3 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. cardamon
- 1/2 tsp. allspice
- 1/2 tsp. ground cloves
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 4 large eggs, room temperature
- 1 tsp. vanilla extract
- 1/2 cup milk
- 4 Tbsp. unsalted butter
- 1 cup confectioners' sugar, sifted
- 1 tsp. vanilla extract
- 2 Tbsp. milk
Preheat oven to 325 degrees. Spray a 9x5-inch loaf pan generously with nonstick cooking spray with flour. Set aside.
In a medium bowl, whisk together flour, salt, baking powder, cinnamon, ginger, cardamon, allspice and cloves.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed for 4 minutes. Scrape down the bowl if necessary. Add eggs, one at a time, beating one minute after each addition. Beat in vanilla.
Reduce speed to low and slowly add half the flour mixture, then the milk, then the remainder of the flour mixture just until combined. Do not over mix. Spread batter in prepared pan.
Bake for 60-70 minutes or until a toothpick inserted in center of loaf comes out clean. If cake is browning too much on top, tent with a piece of foil. Cool in the pan on a wire rack for 10 minutes. Remove from pan and place on wire rack with a piece of wax paper underneath. Pour brown butter glaze over cooled loaf. Let the glaze set for 2 hours before serving.
In a small saucepan, melt the butter over medium heat stirring occasionally. Watch carefully so it doesn't burn. Cook for 3-4 minutes until the butter begins to give off a nutty aroma and begins to brown. Remove from heat. Pour the melted brown butter into a medium bowl, leaving the brown bits behind.
Add the sifted confectioners' sugar, vanilla and 2 tablespoons milk. Whisk until smooth, adding more milk if necessary to achieve a pouring consistency.