Maybe you’ve heard of lemon pudding cake? It’s an old-fashioned dessert with a flavorful pudding-like base topped with a light, spongy cake. These chai spice pudding cakes are a reimagined version of that classic dessert, baked up with warm fall spices.
I’m but one in a long line of bread pudding lovers. The consistency of these chai spice pudding cakes is similar to that of a bread pudding, though not as a dense. Straight from the oven, they will spring back when gently touched. They’re super light and airy on top. It’s not until you dig your spoon all the way in that you discover a moist, pudding-like base that is almost guaranteed to make your heart all pitter pattery.
It’s the addition of stiff egg whites that contributes the magic to this yummy fall dessert. By gently folding them into the batter, the end result has air baked right in. Whereas some fall desserts can be overly filling, that’s not the case with this recipe.
Here’s another perk of these chai spice pudding cakes: the batter can be baked in a 9″ springform pan, or in ramekins. Your choice. I like going the ramekin route because they’re fun to serve up in individual sizes. Dusted with powdered sugar and some chai spice, they’re as pretty as they are tasty.
The lemon pudding cake this recipe was inspired by noted that it was best served warm. I’ve tried these chai spice pudding cakes both ways — warm and cold — and my preference is actually to enjoy them cold. I also like to top mine with a dollop of bourbon whipped cream, but it’s not a necessary addition; this is a delicious fall dessert either way.
For the Chai Spice
- 8 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 2 teaspoons ground cardamom
- 1 teaspoon ground cloves
- 1/2 teaspoon garam masala
For the Chai Spice Pudding Cakes
- 1/2 cup whole milk
- 1 tablespoon chai spice
- 8 tablespoons butter, room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 6 eggs, at room temperature, separated
- 2/3 cup all purpose flour
- 2 cups sour cream
- 1/2 teaspoon salt
To make the chai spice:
- Combine all ingredients in a small bowl. Stir well to mix thoroughly. Reserve one tablespoon and pour the remainder into a small jar for later use.
To make the Chai Spice Pudding Cakes:
- Preheat the oven to 350º.
- Use cooking spray to grease 12 ramekins or one 9" spring-form pan. Set aside.
- Add the one tablespoon of chai spice to the 1/2 cup whole milk and whisk to combine. Set aside.
- Using a stand or hand mixer, cream butter on medium speed until it's light and fluffy. Add sugars (brown and granulated) and continue to beat until the mixture is thoroughly combined. Turn off mixer and add egg yolks, one at a time, beating well after each addition. Add 1/2 the chai milk to the butter/sugar mixture and beat just until it's combined. Add 1/2 of the all purpose flour and beat just until it's combined. Add 1/2 the sour cream and beat just until it's combined. Repeat with remaining chai milk, flour and sour cream. Set aside.
- In a separate bowl, use clean beaters to whisk the egg whites on medium speed until they're light and foamy. Stop the mixer and add salt. Resume beating the egg whites until stiff peaks form.
- Gently fold 1/4 of the stiff egg whites into the butter mixture. Repeat until all the stiff egg whites have been incorporated.
- Evenly divide the batter between 12 ramekins or pour it into a 9" spring-form pan. Place the ramekins (or the spring-form pan) in a roasting pan and add 1" of boiling water. Place the roasting pan on the middle rack of the preheated oven. If using ramekins, bake for 25 minutes, or until the tops of the cakes are lightly browned and the center is set. If using a spring-form pan, bake for 55 minutes, or until the top of the cake is lightly browned and the center is set. No matter which bakeware you use, when baking is complete the tops of the cake will spring back when gently touched.
- Dust with powdered sugar and reserved chai spice.
Amount Per Serving: Calories: 323Total Fat: 18gSaturated Fat: 10gCholesterol: 121mgSodium: 155mgFiber: 1gSugar: 30gProtein: 5g