Chai butternut squash bundt cake from Bake from Scratch: Artisan Recipes for Home Bakers (page 70) by Brian Hart Hoffman

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Notes about this recipe

  • Zosia on October 08, 2018

    Delicious moist cake with the lovely combination of chai tea spice and orange, and a surprise cheesecake filling. The sweet maple-walnut topping was a delicious accompaniment. I would do a few things differently next time. I would bake the cake a day ahead and refrigerate it overnight to firm up the cream cheese filling but still serve at room temperature. For the sauce, I would toast the walnuts first for extra flavour and make only 1/4 of the liquid, just enough to coat the nuts as the "sauce" was more of a thin syrup that was immediately absorbed by the cake. I reduced the sugar to 400g (300 in the cake and 100 in the filling) and would use even less in the filling next time. Thanksgiving 2018.

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