Chocolate Chai Bundt with Candied Oranges and Rum Buttah

Preheat oven to 350°. Thoroughly grease and flour a 10-inch fluted tube pan.

For cake: In a large bowl, sift together flour, brown sugar, cocoa powder, tea masala, baking powder, sea salt and baking soda. In a medium bowl, whisk together yogurt and oil. Add yogurt mixture to flour mixture; stir until combined. Pour batter into prepared pan.

Bake until a toothpick inserted in center comes out clean, 45 to 60 minutes. Cool in pan on a wire rack 30 minutes. Turn cake out onto a wire rack.

For oranges: While the cake cools, in a large nonstick skillet, combine sugar, the water and a pinch of salt. Heat and stir over medium until sugar is completely dissolved. Add orange slices in a single layer. Reduce heat to medium-low and simmer gently until syrup thickens, rearranging orange slices occasionally, about 12 minutes. Remove orange slices from syrup.

For sauce: Add rum and butter to syrup in the skillet. Cook 2 to 3 minutes longer. Remove from heat.

With a thin skewer, poke holes all over in the top of the cake. Brush sauce over cake. Top with orange slices. If you like, just before serving, dust cake with powdered sugar.