Chai Apple Cake + Lemon Ginger Frosting

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 If you are needing a little indulgence, this cake will do the trick.  Originally, I wanted this cake to be a bread but after making 3 different test breads (because each wasn't just right) it seemed like the bread was telling me it wanted to be cake.  It would also be good as cupcakes.  I like cupcakes.  

Chai Apple Cake

1 cup milk

2 chai tea bags

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

2 teaspoons cardamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/4 teaspoon black pepper

2 1/2 cups cake flour

1 stick butter. softened

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 teaspoons white vinegar, separated

2 apples, peeled, cored, diced

Lemon Ginger Frosting

1 stick butter, softened

grated zest of one lemon

grated fresh ginger of about 1 inch root

4 cups powdered sugar

2 tablespoons milk

Preheat oven to 350 degrees.  Lightly grease two cake pans, 8 or 9 inch rounds and set aside.

For cake, Heat milk until hot but not boiling and brew a strong tea using both chai tea bags, about 5 minutes.  Add 1 teaspoon white vinegar and let stand 5 minutes.  It is now chai flavored buttermilk.

In a mixing bowl, whisk together all dry ingredients.   Set aside.  In another bowl, mix butter, sugar, eggs 1 teaspoon vinegar and vanilla.  Add dry ingredients and chai butter milk.  Lastly add apples.  Pour evenly into prepared baking rounds.  Bake about 40 minutes or until cake tester comes out clean. Allow cake to cool 10 minutes in pans and then turn out to cool completely.

In the mean time, make the Frosting.

For Frosting, with an electric hand or stand mixer, combine all ingredients.

Frost the cake.