Even though it is sunny and warm, Autumn has arrived at Diablo Ranch.
16 tablespoons (1 cup) unsalted butter, softened
1 cup light brown sugar, packed
1/4 cup honey
2 large eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons cardamom
11/2 teaspoons allspice
1/2 teaspoon black pepper
2 cups flour
1 cup sour cream or yogurt
2 teaspoons vanilla extract
1 3/4 cups of powdered sugar
4 tablespoons milk
1 teaspoon cinnamon
1 teaspoon allspice
Preheat the oven to 350°F.
In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.
Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
Stir in the baking powder, baking soda, salt, and chai spice blend (or spices).
Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
Whisk together the ingredients for the icing until smooth and drizzle over cooled cake