Chai-Spiced Coffee Cake

Embrace the magic of warming spices any time of year with this irresistible Chai-Spiced Coffee Cake. Elevated by my handcrafted Catalina Chai blend, this isn't your run-of-the-mill coffee cake. Imagine the comforting warmth of ginger mingling with the bright citrus of Ceylon cinnamon, accented by the earthy depth of cardamom and the subtle heat of black pepper. A touch of turmeric adds a golden hue and a hint of its unique flavor, creating a symphony of spices that tantalizes the taste buds and invites you to slow down and enjoy the moment, no matter the season.

Chai-Spiced Coffee Cake

Makes one 8" square cake

Ingredients for the Crumb Topping:

• 1 1/2 cups (180g) all-purpose flour

• 1/2 cup (99g) granulated sugar

• 1/4 cup (28g) powdered sugar, sifted

• 2 teaspoons Catalina Chai

• 1/2 teaspoon kosher salt

• 9 tablespoons (127g) unsalted butter cut into 1/2" cubes; at room temperature*

• 1 1/2 teaspoons vanilla extract
  

Ingredients for the Cake:

• 1 cup (120g) all-purpose flour

• 6 tablespoons (75g) granulated sugar

• 1/8 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1 teaspoon Catalina Chai

• 4 tablespoons (57g) unsalted butter cut into 1/2" cubes; at room temperature*

• 1 teaspoon vanilla extract

• 1 large egg

• 1/2 cup (113g) Greek yogurt

*Note: Cut your butter into cubes while it is cold and then allow the cubes to come to room temperature.

Directions:

Preheat the oven to 350F. Line an 8" square pan with a piece of parchment so that it extends past the edges of two opposing sides of the pan. Spray all four edges of the pan with cooking spray.

Make the crumbs: Whisk together the flour, sugars, Catalina Chai, and salt. Add the butter and vanilla and toss to coat. Use your fingers to rub it all together into irregular-sized crumbs with no dry spots remaining. Set crumbs aside.

Make the cake: In the bowl of a stand mixer (or a large mixing bowl), combine the flour, sugar, baking soda, baking powder, salt, and Catalina Chai. Add the butter and mix on low using the paddle attachment (or a hand mixer if you don't have a stand mixer) until the mixture looks like coarse sand, about 2 minutes. Add the vanilla and egg and continue to mix until thoroughly combined. Turn off the mixer, add the yogurt, and mix on low until the mixture is smooth. Stop the mixer again to scrape the bottom and sides of the bowl, then continue to mix on low for another minute.

Transfer the batter into the parchment-lined pan, and spread it to the edges. Sprinkle the crumbs over the batter and gently press to adhere. Bake about 30 minutes, until the cake is set in the middle and a toothpick inserted into the center comes out with just a few moist crumbs attached.

Allow the cake to cool in the pan for at least 20 minutes. Run an offset spatula or butter knife to loosen the cake from the unlined sides of the pan, and then use the parchment to gently lift the cake out of the pan and onto a cooling rack.

Dust the cake with a little powdered sugar, if desired, and serve.

Store leftover cake at room temperature in an airtight container or plastic wrap for up to 3 days. Freeze for longer storage.