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Warm Chai Pound Cake with Apple & Almond Compote

The most delicious warm chai pound cake, perfect for Fall and Winter! Topped with an apple and almond compote.
Prep Time16 hrs 34 mins
Cook Time50 mins
Course: Dessert
Keyword: Bundt Cake, Cake, Chai spice
Servings: 6
Author: Andrea Howe


  • 1 cup unsalted butter at room temperature
  • 1 cup light brown sugar packed
  • 1/4 cup honey plus 1 tbsp
  • 2 large eggs at room temperature
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1.5 tbsp cinnamon plus 1tbsp for the compote
  • 2 tsp ginger
  • 2 tsp cardamon
  • 1 tsp black pepper
  • 2 cups flour
  • 1 cup Greek yogurt at room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 small apple sliced
  • 1 tbsp salted butter
  • 1/8 cup slivered or sliced almonds
  • Vanilla ice cream optional


  • Preheat the oven to 350 degrees.
  • In a large bowl, beat together the butter, brown sugar and honey until well combined and smooth.
  • Add in the eggs one at a time, mixing in between each addition, and scrape the sides of the bowl if needed.
  • Mix in the baking powder, baking soda, salt and chai spices.
  • Stir in the flour one cup at a time, mixing gently as to not over-mix. Stir in the sour cream or yogurt and vanilla till combined, scraping the sides as needed.
  • Grease a 9" bundt pan or loaf pan and scoop the batter into the pan. Bake for 45-55 minutes, till a toothpick inserted in the middle comes out clean. Remove and let cool for 10-15 minutes before removing from the pan.
  • To make the compote, simply warm butter in a saute pan over medium heat and add the sliced apples. Stir in 1 tbsp cinammon, the honey and the almonds, cooking over medium-low heat until apples are warm and soft but still slightly crisp.
  • Slice cake and spoon compote and vanilla ice cream on top.