Chai Pumpkin Bundt Cake

For the Bundt cake:

1. Using a blender or spice grinder, place loose tea; blend until ground, about 1 minute. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy, about 2 to 3 minutes. Add ⅔ cup sugar and beat until combined. Add 1 egg and 1 tablespoon flour, and beat until smooth. Place cream cheese mixture in a large piping bag. Set aside.

3. Preheat oven to 325º F.

4. In a large bowl, beat butter, vanilla and remaining 2 cups sugar with a mixer at medium speed until fluffy, about 4 to 5 minutes. Stop often to scrape sides of bowl. Add remaining 3 eggs, one at a time, beating well after each addition.

5. In a medium bowl, whisk together ground tea, baking soda, salt and remaining 2 ⅔ cups flour. In another medium bowl, combine pumpkin, milk and zest. With mixer on low speed, gradually add flour mixture to butter mixture alternately with pumpkin mixture, beginning and ending with flour mixture, beating just until combined after each addition.

6. Spray a 10-cup Bundt pan with baking spray, then sprinkle with flour. Spoon three-fourths of batter into prepared pan. Make a deep well in center of batter with the back of the spoon. Pipe cream cheese mixture into well. Gently spoon remaining batter on top, spreading until smooth.

7. Bake until a wooden pick inserted near center comes out with a few moist crumbs, about 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool completely.

For the pecan sauce:

1. In a small saucepan, bring brown sugar and maple syrup to a boil over medium-high heat. Remove from heat; stir in pecans, butter and vanilla. Serve immediately.