Chai-Spiced Apple Snack Cake with Honey-Chai Glaze

This simple square cake brings the flavors of an iced chai into a tender apple bake. It is cozy without being heavy, easy to slice, and just right for breakfast, an afternoon cup of tea, or a not-quite-fall dessert.

Prep time: 20 minutes
Bake time: 35–42 minutes
Cooling time: 45 minutes
Total time: Approximately 1 hour 45 minutes
Yield: 9 generous or 12 smaller pieces

Ingredients - Apple Cake

• 1½ cups all-purpose flour (188 g)

• 1 teaspoon baking powder (4 g)

• ½ teaspoon baking soda (2 g)

• ½ teaspoon fine salt (3 g)

• 2 teaspoons ground cinnamon (5 g)

• 1 teaspoon ground ginger (2 g)

• ½ teaspoon ground cardamom (1 g)

• ⅛ teaspoon ground cloves

• ½ cup unsalted butter, melted and slightly cooled (113 g)

• ¾ cup packed light brown sugar (150 g)

• 2 large eggs, at room temperature (approximately 100 g without shells)

• ½ cup sour cream or plain full-fat Greek yogurt (120 g)

• 1 teaspoon vanilla extract (5 ml)

• 1½ cups peeled, cored, and small-diced apple (approximately 190 g)

Honey-Chai Glaze

• ½ cup powdered sugar (60 g)

• 1 tablespoon honey (21 g)

• 1–2 tablespoons strongly brewed chai, cooled (15–30 ml)

• Pinch of fine salt

Directions

1. Heat the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan and line it with parchment paper, leaving an overhang on two sides.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves.

3. In a large bowl, whisk the melted butter and brown sugar until evenly combined.

4. Add the eggs one at a time, whisking well after each addition. Whisk in the sour cream and vanilla until smooth.

5. Add the dry ingredients to the wet ingredients. Fold gently with a spatula until only a few streaks of flour remain.

6. Fold in the diced apple. Do not overmix.

7. Spread the batter evenly in the prepared pan. Bake for 35–42 minutes, until the center springs back lightly and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.

8. Cool in the pan for 15 minutes. Use the parchment to lift the cake onto a cooling rack, then cool for at least 30 additional minutes.

9. For the glaze, whisk the powdered sugar, honey, one tablespoon of cooled chai, and salt until smooth. Add more chai a teaspoon at a time until the glaze is thick but pourable.

10. Drizzle the glaze over the cooled cake. Let it set for approximately 10 minutes before slicing.

Storage

Store the glazed cake tightly covered at room temperature for up to two days or in the refrigerator for up to five days. Bring refrigerated pieces to room temperature before serving for the softest texture.

Make-Ahead Note

Bake the cake one day ahead and keep it covered once completely cool. Add the glaze the day you plan to serve it.

Easy Substitutions

• Use a firm pear in place of the apple.

• Use plain full-fat Greek yogurt in place of sour cream.

• For a simpler finish, skip the glaze and dust the cooled cake lightly with powdered sugar.

• If your chai is sweetened, begin with only one tablespoon in the glaze and adjust to taste.