Description
Moist, spiced, and topped with a buttery streusel—this Cinnamon Chai Coffee Cake is the ultimate cozy bake. Perfect for breakfast, brunch, or dessert!
Ingredients
For the Cake Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- ½ cup strong brewed chai tea (cooled)
For the Streusel Topping
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 4 tbsp melted butter
Optional Glaze
- ½ cup powdered sugar
- 1–2 tbsp milk or brewed chai tea
- ½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
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Prepare streusel topping: In a bowl, mix brown sugar, flour, and spices. Stir in melted butter until crumbly. Set aside.
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Make cake batter:
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Whisk flour, baking powder, baking soda, and salt in one bowl.
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In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
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Mix in sour cream and cooled chai tea. Gradually fold in dry ingredients until just combined.
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Assemble: Spread half the batter into the pan. Sprinkle half the streusel, then add the remaining batter and top with the rest of the streusel.
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Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
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Cool slightly, then drizzle with glaze if desired.
Notes
- Use freshly brewed chai tea for the richest flavor.
- Don’t overmix the batter—this keeps the cake soft and fluffy.
- Add chopped nuts (pecans, almonds, or walnuts) for extra crunch.
- Store leftovers in an airtight container for up to 3 days or freeze for longer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes