Crunchy and crumbly streusel topped coffee cake infused with chai spices with tender cake underneath. This fantastic coffee cake can be enjoyed warm with coffee or portioned and stored in the freezer.
Prep Time20 minutesmins
Cook Time50 minutesmins
Resting Time15 minutesmins
Total Time1 hourhr25 minutesmins
Course: Breakfast, Dessert
Keyword: almond, cake, chai, coffee, streusel
Author: Chef Sara Furcini
stand mixer with whisk attachment
10-inch cast iron skillet
Streusel Chai Topping
1/2cuppacked dark brown sugar
1/4tspfreshly grated nutmeg
2 1/4cupscake flour
1/2cupunsalted buttersoftened (plus more for coating the skillet)
2largeeggsat room temperature
1largeegg yolkat room temperature
1 3/4cupscake flour
1/2cup buttermilksee notes*
2ozfinely chopped raw almonds1/3 heaping cup
Preheat oven to 325°F and coat a cast iron skillet (or baking dish) with butter.
Make the Chai Streusel
Add all the streusel ingredients into a medium bowl and stir to form a soft dough.
Make the Coffee Cake
Use an electric mixer or stand mixer with whisk to cream the butter and sugar for 1 minute. Add eggs, egg yolk, vanilla and almond extract; beat to combine.
Add 3/4 cup flour, baking soda, salt. Mix on low until just combined. Add remaining 1 cup flour a bit at a time while also adding the buttermilk; beat on low speed for 30 seconds until combined. Mix in almonds.
Spread batter in prepared skillet or baking dish. Crumble the streusel dough over the batter into pea sized pieces. Press slightly into the batter and bake 50 minutes until a toothpick inserted near center comes out clean. Cool in skillet on wire rack at least 15 minutes before cutting.
You can buy buttermilk or make it with milk and acid. It helps to tenderize gluten, keeping this cake light and tender. It also adds a very pleasant, slight tang.
How to Make Your Own Buttermilk:
In a measuring cup, add 1/2 cup whole milk with 1 Tablespoon apple cider vinegar. Allow it to sit for a few minutes. Remove 1 Tablespoon and then you have the amount you need for this recipe.
This recipe incorporates spices found in chai tea. While I regularly use these spices, if you find you are out - you can still make this cake. Cinnamon may be used exclusively (about 1-2 teaspoons), so can cardamom. Though, I wouldn't recommend using larger quantities of cloves, as this is a bitter, strong spice.
Make Ahead and Freezer Friendly:
Make this coffee cake fresh and enjoy at room temperature for up to 3 days or store squares in plastic bag in the freezer. Simply defrost and enjoy!