Apple Masala Chai Cake

Name: Apple Masala Chai Cake
Yield: Makes 8 to 9 Servings (one 9-in [23-cm] Cake)
Cuisine: Indian
Ingredients: 4 large eggs, at room temperature; ¼ tsp fine sea salt; 2 large Fuji or Granny Smith apples, cored, peeled, and diced; 2 Tbsp Darjeeling tea leaves; ¼ tsp baking soda; 2 tsp baking powder; 1½ tsp Chai Masala; ¾ cup [165 g] unsalted butter, at room temperature, cubed, plus more to grease the cake pan; 1 cup [200 g] packed brown sugar; 2 cups [280 g] all-purpose flour; ½ cup [60 g] confectioners’ sugar

Preparation info

Makes
8 to 9
Servings ( one 9 in [ 23 cm ] Cake)

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

I first made this cake several years ago when I started my blog, A Brown Table. It’s rustic, with tender apples, and requires nothing more than a dusting of confectioners’ sugar to finish it off. Because I call it a masala chai cake, it must, of course, have some tea in it; I grind Darjeeling leaves into the flour.

Ingredients

¾ cup [165 g] unsalted butter, at room temperature, cubed, plus more to grease the cake pan
2 Tbsp

Asia
India
Cake
Vegetarian

Method

Grease a 9 in [23 cm] round baking pan with butter and line the bottom with parchment paper. Preheat the oven to 350°F [180°C]

Ingredients

Method

Photos