Chai Pistachio Morning Cake

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I hope everyone had a wonderful Easter with their friends, family and of course amazing food! As I mentioned before my parents were still on vacation so we spent the day here doing a whole lot of nothing… we watched the basketball games while I worked on my dress and my husband  played video games. The day before spring seemed like it had finally sprung here in New York as the sunshine brought warm temperatures and we were able to get outside! We opened all the windows in the morning and I worked on my dress in front of the sliding glass doors while my husband hit golf balls, then we took a 4 mile walk to our beach. It really was breathtaking, the sun made the sky an insane shade of blue and it was so clear we could see straight to downtown. The contrast of all the driftwood on the shore mixed with the ice still in patches on Lake Erie was so pretty… I shared some of the pics on my Instagram page (find it HERE)! When I was creating my Spring Inspirations board on Pinterest (find it HERE), recipes like this cake had me dying for a day like Saturday! I found this at The Fromagette in her skinny recipes section (find it HERE) and couldn’t wait to try it! Chai tea is my favorite, my husband LOVES pistachios and the bright green color just screamed spring to me. I thought this might be a nice change-up to our Sunday morning breakfasts, little did I know that this cake could be so good, it would be our new go-to recipe. It makes a small cake, just 6″, which is perfect because we each have a piece on Sunday and then my husband takes it to work with him for the beginning of the work week. We’ve now made this a few weekends in a row… it’s SO easy (you don’t even need a mixer) and I think it would be wonderful to bring to a brunch, a shower, to a friend’s house to catch up, etc. I’ve also included the recipe at the bottom of the post in a format that’s easy to copy and paste into a word document in case you’d like to print it out for yourself!

Start by preheating your oven to 375 degrees, buttering a 6″ cake pan, lining the bottom with a parchment round and buttering the top of the parchment (1). Place 2 tbsp of unsalted butter in a small saucepan over medium heat (2) and just continue swirling the pan until the butter browns slightly, then remove the pan from heat and let cool. In a medium bowl combine 1 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 tsp baking soda, 1/2 tsp baking powder, a pinch of salt and the contents of one chai tea bag (3). Whisk these all together and form a well in the center of your dry ingredients. Pour in the browned butter, 1/2 cup low fat buttermilk, 1 tsp vanilla extract and 1 large room temperature egg into the well (4). Use a fork to lightly beat the egg and then slowly incorporate the wet ingredients into the dry until just combined. Pour into the cake pan and use an offset spatula to even out the batter (5). Bake in the oven for 30 minutes, let cool in the pan on a wire rack for a few minutes (6) and then turn out onto the rack to cool completely.

Chai Cake

While your cake is cooling, chop about 1/2 cup shelled pistachios or if you really like pistachios like my husband does, do a full cup! Once the cake is cooled, make the glaze for the cake. I just eyeballed this but it would probably be about 3/4 cup powdered sugar and a tbsp of milk in a small bowl (1). Whisk to combine… you want the glaze thin enough that it will spread out over the cake but not so thin that it will all run right off the cake. I put the cake on the wire rack over our sink so the excess will drip into the sink for easy cleanup. Pour about 2/3 of the glaze over the cake and wait for the excess to drip off a little (2). Sprinkle about 2/3 of the pistachios over the top of the cake (3) then pour the rest of the glaze over that (4). Sprinkle the remainder of the pistachios over the top of the cake (5) and then allow the glaze to harden and the excess to drip off. Once the glaze has hardened, transfer the cake to your cake plate and enjoy (6)!

Glazing the CakeChai Pistachio Morning Cake 

(serves 4)

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt

1 chai tea bag

2 tbsp unsalted butter

1/2 cup low fat buttermilk

1 tsp vanilla

1 large egg (room temp)

3/4 cup powdered sugar

1 tbsp milk

1/2 – 1 cup shelled pistachios, chopped

Preheat oven to 375 degrees, butter a 6″ cake pan, line the bottom with a parchment round and butter the top of the parchment. Place butter in a small saucepan over medium heat and swirl the pan until the butter browns slightly, then remove the pan from heat and let cool. In a medium bowl combine flour, brown sugar, baking soda, baking powder, salt and contents of tea bag. Whisk these all together and form a well in the center of your dry ingredients. Pour in the browned butter, buttermilk, vanilla and the egg. Use a fork to lightly beat the egg and then slowly incorporate the wet ingredients into the dry until just combined. Pour into the cake pan and use an offset spatula to even out the batter. Bake in the oven for 30 minutes, let cool in the pan on a wire rack for a few minutes and then turn out onto the rack to cool completely. Stir powdered sugar and milk together in small bowl to make the glaze. Alternate glaze and pistachios to top the cake, allowing the excess to drip through the wire rack before transferring to serving dish.

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