Chai Latte Crumb Cake
User Reviews
4.9
32 reviews
Excellent
Chai Latte Crumb Cake
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This Chai Latte Crumb Cake is moist, tender, and wonderfully fall spiced with not only chai spices throughout the cake, crumb topping, and glaze, but the cake itself has a cup of chai latte mixed in. Talk about delicious!
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Ingredients
Crumb Topping
- ⅔ cup sugar
- ⅔ cup brown sugar
- 1 tbsp chai spice
- ½ teaspoon salt
- 2 cups flour
- ¾ cup butter melted and cooled, unsalted
Cake
- 1 cup milk
- 1 tbsp Chai tea loose or 2 bags of your favorite
- 3/4 cup butter unsalted, softened
- 1 2/3 cups granulated sugar
- 3 egg room temperature, large
- 2 tsp vanilla extract
- 3/4 cup buttermilk
- 3 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 3 tsp chai spice
Glaze
- 1 cup powdered sugar
- 1/2 tsp chai spice
- 2-3 tsp milk
Instructions
Crumb Topping
- In a small bowl, combine flour, sugars, chai spice and salt. Add melted butter and stir until combined. Set aside.
Cake
- Preheat oven to 350 degrees F. Grease a 9x13 pan or two 9 inch cake or pie pans with butter or shorteningand set aside.
- Place 1 cup milk in a small saucepan over medium heat. Heat milk until it just begins to bubble around the edges (scalding the milk), remove from heat and immediately add chai tea. Let steep for 15 minutes.
- While the tea steeps, beat butter and sugar for several minutes using a stand or hand mixer, until smooth, creamy, light colored, and fluffy. Beat in eggs, one at a time, then the vanilla extract. Add buttermilk and mix in well.
- Once the tea has steeped for 15 minutes, remove the tea bags/strain the loose leaves from the milk and set aside.
- In a separate medium sized bowl, combine flour, baking powder, salt and chai spice.
- To the bowl of wet ingredients, alternate stirring in the dry ingredients and the chai latte, mixing well after each addition. Once the batter is fully combined pour it into the prepared pan(s). Sprinkle the crumb topping over the batter generously, making sure there are no empty spaces.
- Bake for 45-55 minutes, or until a toothpick or butter knife inserted in the center comes out clean.
Glaze
- In a small bowl, whisk all the glaze ingredients. Add more milk or powdered sugar, if needed, to get your desired consistency. Allow the cake to cool slightly then drizzle the icing over the cake. Serve warm.
- Keep covered and in the fridge for up to 3 days and rewarm in a low temperature oven.
Notes
- 3 tsp ground ginger. 2 tsp ground cinnamon. 1 tsp ground cloves. 1 tsp ground nutmeg. 1 tsp ground cardamom. 1/4 tsp black pepper (optional)
Nutrition Information
Show Details
Serving
1g
Calories
676kcal
(34%)
Carbohydrates
104g
(35%)
Protein
9g
(18%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
9g
(53%)
Cholesterol
110mg
(37%)
Sodium
402mg
(17%)
Fiber
2g
(8%)
Sugar
59g
(118%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 676kcal | 34% |
| Carbohydrates | 104g | 35% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 110mg | 37% |
| Sodium | 402mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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