Chai Butternut Squash Bundt Cake

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Happy New Year fellow bakers!  I am so very excited for the start of 2017, and all the goods that will be baked and recipes that will be discovered.  It was a busy holiday season and this bundt had been on my list to share with you for awhile.  The combination of chai, butternut squash and a decadent maple walnut sauce was just too good to pass up.  The best part?  Bundt pans have that amazing way of making a cake look incredibly impressive, with hardly any effort on your behalf.  But, we’ll keep that little secret to ourselves.


Bundt’s have to be one of my favorite types of cake.  Made famous by ‘My Big Fat Greek Wedding’, at least in my mind there are hundreds of options, all infinitely adaptable.  This bundt has several great things going for it, not the least of which is the fact it includes vegetables.  The surprise cream cheese ring once you cut into it really takes it over the top. Or maybe that’s the Maple Walnut sauce you drizzle on top.  Either way, let’s start the new year off easy, although whom you share this bundt with will never know.  Because 2017 is going to be a big year, oh yes it is.  I have made a promise to myself, and to you that I will tackle a few bears this year. Stay tuned for them to come!


Chai Butternut Squash Bundt
1 tablespoon loose chai tea
1 (8 oz) package cream cheese, room temp
2 1/2 cups sugar
4 large eggs
2 1/2 cups plus 1 tablespoon all-purpose flour
1 cup unsalted butter, room temp
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup cooked and mashed butternut squash
1/2 cup whole milk

Walnut Sauce
1/2 cup light corn syrup
1/2 cup good maple syrup
1 cup coarsely chopped walnuts
2 tablespoons unsalted butter
1 teaspoon vanilla extract


Chai Butternut Squash Bundt
1. In the container of a blender or spice grinder, place loose tea.  Blend until finely ground, about 1 minute.  Set aside
2. In the bowl of a stand mixer, beat cream cheese at medium speed until creamy.  Add 1/2 cup sugar and beat until combined.  Add 1 egg and 1 tablespoon flour; beat until smooth.  Place in a large piping bag and set aside.
3. Preheat oven to 325 degrees F.  Spray a 10-cup bundt pan with baking spray and flour.
4. In a large bowl, beat butter, and remaining 2 cups sugar with a mixer at medium speed until fluffy, 4-5 minutes, stopping o scrape sides of bowl.  Add remaining 3 eggs, one at time and beat well after each addition.  Add vanilla and beat until incorporated.
5. In a medium bowl, whisk together tea, baking soda, salt and remaining 2 1/2 cups flour.  In another medium bowl, combine squash, milk and zest.  Gradually add flour mixture to butter mixture alternating with squash mixture, beginning and ending with flour mixture, beating until just combined after each addition.
6.  Spoon 3/4th’s of batter into prepared pan.  Make a deep well in center of batter with the back of a spoon.  Pipe cream cheese mixture into well.  Gently spoon remaining batter on top, spreading until smooth.
7. Bake until a wooden pick inserted near center comes out with a few moist crumbs, about 2 hour.  Let cool in pan for 10 minutes.  Invert onto a wire rack and let cool completely.  Serve with walnut sauce

Walnut Sauce
1. In a small saucepan, bring corn syrup and maple syrup to a boil.  Remove from heat; stir in butter, walnuts and vanilla.





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