Chai Spice Pound Cake

In a small skillet, melt 2 tbsp butter over medium heat. Once melted, add 1 tsp ground ginger, 1/2 tsp ground cardamom, 1 tsp cinnamon, ½ tsp ground cloves, and 1/4 tsp ground black pepper, stirring constantly until aromatic, about 30 seconds. Scrape mixture into a small heatproof bowl and set aside.

Spray a Suvie pan with cooking spray and line with parchment so that parchment hangs over the edge of the pan. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt.

In the bowl of a stand mixer fitted with a paddle attachment, beat 3/4 cup sugar and 8 tbsp softened butter together on medium-high until light and airy, about 5 minutes.

Drizzle in chai-spiced butter and beat until incorporated, about 30 seconds. Add 2 eggs and beat to incorporate, about 1 minute, scraping down the bowl as needed. Add ½ cup sour cream and 1 tsp vanilla extract and beat for 1 minute.

Reduce mixer to low and slowly add flour mixture until just combined. Scrape down sides and bottom of the bowl. Transfer batter to prepared pan, and insert into the bottom zone of your Suvie. Input settings and cook now, rotating the pan halfway through. Bake at 350°F for 33 minutes in bottom zone.

After cooking, remove cake from Suvie and set aside to cool for 10 minutes. Using parchment as a sling, lift cake out of pan and transfer to a drying rack. Cool completely before cutting into slices and serving.