CHAI CAKE FOR BREAD MACHINES
This bread machine cake is very moist, but not exactly a coffee cake. This bread was an experiment that turned out to be pretty good for breakfast (or as a snack/dessert). I topped my pieces with strawberry cream cheese. But I'm sure you could put any number of things on top to help you satisfy your sweet tooth. Enjoy!
Provided by vadener
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h55m
Yield 10
Number Of Ingredients 16
Steps:
- Prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. Allow to cool for about 10 minutes.
- Combine the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt.
- Select the "Sweet" setting with a "Light Crust" and press Start. When the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 27.9 g, Cholesterol 23.5 mg, Fat 6.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 1.7 g, Sodium 253.6 mg, Sugar 7.7 g
CHAI CAKE
A Watkins recipe. Definitely try to make with Watkins vanilla and cinnamon if you can. If using any other type of vanilla you will need to double the amount of vanilla in the recipe.
Provided by mariposa13
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Heat oven to 325°F/170°C
- Grease and flour a round cake pan (8"/20 cm).
- Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL of the chai latte for the cake and set aside 2 tbsp/30 mL for glaze.
- Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside.
- Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
- Beat in eggs and vanilla until smooth and blended.
- Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth.
- Pour into pan.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pan to wire rack.
- Cool completely, about 1 hour.
- Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.
- For glaze, melt butter in 1-quart/litre saucepan over medium heat.
- Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish.
Nutrition Facts : Calories 2938.6, Fat 126.7, SaturatedFat 76.3, Cholesterol 728.1, Sodium 2093.8, Carbohydrate 431.1, Fiber 5.2, Sugar 328.4, Protein 26.9
CHAI CAKE FOR BREAD MACHINES
This bread machine cake is very moist, but not exactly a coffee cake. This bread was an experiment that turned out to be pretty good for breakfast (or as a snack/dessert). I topped my pieces with strawberry cream cheese. But I'm sure you could put any number of things on top to help you satisfy your sweet tooth. Enjoy!
Provided by vadener
Categories Breakfast Bread
Time 3h55m
Yield 10
Number Of Ingredients 16
Steps:
- Prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. Allow to cool for about 10 minutes.
- Combine the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt.
- Select the "Sweet" setting with a "Light Crust" and press Start. When the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 27.9 g, Cholesterol 23.5 mg, Fat 6.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 1.7 g, Sodium 253.6 mg, Sugar 7.7 g
CHOCOLATE CHAI MINI LOAVES
This bread is irresistible! A friend gets mad when I make it because I give her a loaf and she can't help but eat the whole thing! -Lisa Christensen, Poplar Grove, Illinois
Provided by Taste of Home
Time 1h
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 17
Steps:
- In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture., Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream., Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.
Nutrition Facts : Calories 208 calories, Fat 9g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 206mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CHAI-SPICED BREAD
Whip up a quick bread in minutes! This one boasts fabulous flavors of subtle tea and tempting spices.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h55m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
- In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
- In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 17 g, TransFat 0 g
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