Chai Spiced Cake

Spray a Suvie pan with cooking spray and line with parchment. Set aside. In a small bowl, whisk together 1 ½ cups all purpose flour and contents of 2 chai tea bags.

In the bowl of a stand mixer fitted with the paddle attachment, combine ⅔ cup granulated sugar, ¼ cup butter, 1 ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp salt. Mix on low to incorporate and then increase speed to medium and beat for 5 minutes until light and fluffy, scraping down the sides of the bowl halfway through.

With the mixer running, add the egg and 1 tsp vanilla extract, mixing until fully incorporated. Reduce mixer speed to low and add half the flour mixture followed by half the buttermilk, letting each incorporate before adding the next. Repeat with remaining flour and buttermilk until incorporated.

Scrape down the sides of the bowl and then pour batter into the prepared pan, smoothing the top. Input settings, and cook now or schedule. Bake at 350°F for 60 minutes.

In the bowl of a stand mixer with a paddle attachment, beat together 8 tbsp butter and 8 oz cream cheese on medium speed until creamy and light, about 1-2 minutes. Stop mixer and add 1 ½ cups powdered sugar. Increase speed to medium-high and beat until smooth, about 1-2 minutes, scraping down the sides of the bowl as needed.

Remove cake from Suvie and transfer to a wire rack to cool completely. Once cool, remove cake and invert onto serving platter. Spread icing over the top of the cake and sprinkle with ½ tsp cinnamon just before serving.