I’m a pretty firm believer in eating seasonally, especially when it comes to fresh produce. However, in the dessert world, I live on the wild side. A Pumpkin Spice Coffee Cake in the middle of summer — why not? A Tropical Carrot Cake in December — go for it! And today, this gingerbread chai bundt cake in March? Yes, please. This cake uses pantry staples, making it really easy to make during a pandemic, but also really easy to make any time of the year. Granted, you have cream cheese for the filling. If you don’t, you can still make it without the center.
It’s really comfort food at it’s finest. Cake that tastes like Christmas with warming spices, a tart cream cheese filling, and a sweet icing that softens all of the powerful flavors. It’s straightforward and easy, just a bit time-consuming because you have to dig out all the correct spices. :-p