A sequel to my cardamom coffee cake, this pumpkin chai cake is perfect for fall/autumn and even Diwali! It combines warm spices and classic fall flavors with a soft and tender crumb.
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The sweetness of this cake pairs well with the bitterness of the coffee, and the floral touch of cardamom combined with rich brown sugar takes it over the edge! I’ve avoided using any fancy ingredients here, and I’m sure many of you are likely to have most of the ingredients already.
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This oatmeal is inspired by the flavors of kheer, an Indian rice pudding with numerous variations. The stars are cardamom and saffron which offer a wonderful fragrance and vibrance to this dish. While Indian desserts in particular can tend to be tedious, this recipe simplifies the process without sacrificing the key flavors. This oatmeal is great for dessert or even breakfast!
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