Honey-Spiced Chai Bundt Cake

Cake:
2½ cups all-purpose flour
1½ cups packed light brown sugar
2 teaspoons baking soda
½ teaspoon salt
1¾ cups brewed chai tea, cooled
½ cup buttermilk
½ cup honey
½ cup (1 stick) unsalted butter, melted and slightly cooled
2 eggs
1 egg yolk

Icing:
1 (16-ounce) can cream cheese frosting
½ cup chopped pecans, toasted, if desired.

1. Preheat oven to 350 degrees F. Spray a 10-cup Bundt pan with nonstick cooking spray.
2. To prepare cake, combine flour, brown sugar, baking soda, salt, tea, buttermilk, honey, butter, eggs and egg yolk in a large bowl. Using a mixer at low speed, beat 1 minute or until just blended, scraping sides of bowl frequently.
3. Pour batter into prepared pan. Bake 45 to 50 minutes, until a wooden toothpick inserted in center comes out clean. Remove to a wire rack to cool completely. Remove from pan.
4. To prepare icing, remove lid from the frosting and heat in microwave until the frosting is slightly melted. Drizzle over the cooled cake and garnish with the pecans, if using. Serves 16.

380 calories, 15g fat, 4g protein, 59g carbohydrates, 1g fiber, 300mg sodium.