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Glazed Chai Streusel Coffee Cake

  • Author: Sloane
  • Yield: 1 9-inch cake 1x

Description

This glazed chai streusel coffee cake is a necessary level up from traditional coffee cake. Chai spices are added to both the chai cinnamon swirl and streusel topping for optimum fall flavors!


Ingredients

Scale

For the Chai Cinnamon Swirl:

  • 28g unsalted butter (cold; cubed)
  • 106g brown sugar
  • 2 tbsp (15g) cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamom

For the Streusel Topping:

  • 100g quick cooking oats
  • 106g brown sugar
  • 30g granulated sugar
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamom
  • 113g unsalted butter (cold; cubed)

For the Coffee Cake:

  • 420g all-purpose flour
  • 3/4 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 170g unsalted butter (room temp)
  • 213g brown sugar
  • 3 eggs (room temp)
  • 310g buttermilk (lukewarm)
  • 2 tsp vanilla extract

For the Glaze:

  • 85g powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp milk 

Instructions

For the Chai Cinnamon Swirl:

  1. In a small bowl, combine the brown sugar and spices. 
  2. Add in the cubed cold butter and mix into the sugar and spices with your fingers. Mix until the butter is fully incorporated. Place in the fridge until ready to use.

For the Streusel Topping:

  1. In a medium bowl, combine the oats, sugars, and spices. 
  2. Add in the cubed cold butter and mix with your fingers until the butter is fully incorporated. Place in the fridge until ready to use. 

For the Coffee Cake:

  1. Preheat the oven to 350 degrees F and line a 9-inch cake pan with parchment paper. I used a large piece of parchment paper, leaving the edges sticking out for easy removal. 
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on high speed until smooth and light for about 2 minutes.
  4. Add the eggs in one at a time, beating between each addition. 
  5. Add the buttermilk and vanilla, and mix until fully combined. 
  6. Add the dry ingredients, and mix until just combined. 
  7. Pour half of the batter into the prepared cake pan, then sprinkle the chai cinnamon swirl around evenly. Pour the rest of the batter on top and gently spread out evenly with a rubber spatula. 
  8. Bake the cake for 25 minutes. Then, remove and quickly add the streusel topping, gently pressing it into the top of the cake. 
  9. Bake the cake for another 40 minutes or until a toothpick inserted comes out clean. 
  10. Allow the cake to cool completely in the pan before removing and glazing. 

For the Glaze:

  1. In a small bowl, combine the powdered sugar, vanilla, and milk.
  2. Once the cake is cooled, drizzle the glaze over the top and enjoy!