This morning was one of those days where I didn't even need to get out of bed to know that it was snowing - I could just smell it in the air. One of my all time favorite things is waking up to a wintery wonderland. There's something about going outside into untouched snow that's so magical. I love the way it looks sitting on trees, and the peacefulness that it just brings to a place. Snow in New York is even more magical for some reason (until it's been here for days and turns brown) and I was loving it while I walked to the subway, even though it was stinging my face at some points. I'm trying to enjoy the snow as much as possible before it becomes a messy slushy situation on all of the street corners.
On a different note, does baking help relieve stress for anyone else? Between work, travel, and just general world issues, I'd been feeling very stressed out the past couple of weeks. Last weekend when I had some alone time to just create in my kitchen was so relaxing for me. There's nothing better than experimenting on a recipe and having it come out looking nice and being tasty on top of that! I'm normally inspired by fresh fruits and veggies that I find in my local grocery store and when I saw a big bag of beautiful cherries I had to have it. Cherries have always been one of my favorite fruits, but after I returned home from a semester abroad in college I suddenly couldn't eat them without my mouth and throat feeling super itchy. I stayed away from them until a couple months ago until I tried a handful and magically I didn't feel allergic! It is truly a miracle. Anyways, since I had these beauties I wanted to make something special out of them and voila, we have this Cherry Chai Cake with a delicious cherry glaze.
Cherry Chai Cake
(modified from King Arthur Flour)
Preheat the oven to 350°F. Grease a 9 inch bundt-style pan.
In a large bowl, beat butter, brown sugar, and honey until light and fluffy. Add the eggs to the mixture one at a time, beating and scraping down sides of bowl in between.
Stir in the baking powder, baking soda, salt, chai and cinnamon. Stir in half the flour, and then the yogurt and vanilla. Once well mixed, add in the remaining flour. Mix until just combined, scraping the sides and bottom of the bowl between each addition.
Scoop the batter into the prepared pan and bake for 40-50 minutes, until a cake tester or 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.
For glaze, mix confectioners sugar and cherry juice until thick and smooth. Pour over cake, slice, and serve.
- 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
- 2 chai spice tea packets, emptied right into the mix
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 1 cup whole milk yogurt
- 2 teaspoons vanilla extract
- 1 cup fresh cherries, pitted
For the glaze
- 1 1/2 cups confectioners sugar
- 3 tablespoons of cherry juice