The details

We are welcoming fall (almost) here in the Crockett house with this utterly delicious Chai Coffee Cake! It’s a classic coffee cake consisting of a rich yellow cake base, buttery cinnamon ribbon swirl running through the middle, and warmly spiced, crunchy topping. Think the Starbucks cinnamon coffee cake, but taken up about 10 notches with quality ingredients and the richness of chai spice. OH YES the chai spice blend! Cinnamon, cloves, cardamom, ginger, and coriander make this cake truly one not to miss, and to devour with your morning coffee.

Chai Spice Blend

In this recipe and for all chai-flavored bakes, I like to make my own blend with spices I have already in my cabinet. Traditional chai is made with cinnamon, cloves, ginger, cardamom, coriander, and sometimes black pepper. I skip the black pepper–just not my fave. I do highly recommend NOT skipping the coriander, as I think a touch of this is what takes the blend from pumpkin spice-y to exotic chai. You could even amp up the coriander to 1/2 tsp and I think it would be delicious. Depends on your palate! I love how this spice blend highlights each individual flavor–warmth of cinnamon, the liquorice-like notes in cardamom, heady coriander, zingy ginger, and comforting cloves. I don’t shy away from the spice level in this recipe. This all being said, if you would prefer a classic coffee cake you can simply sub 1 tbsp cinnamon in both the filling and crumble (2 tbsps total). But I betcha won’t want to.

Tips for success

Though this recipe does have several components, including a spice blend, cake batter, buttery chai filling, and chai crumble, it does not involve any special technique and is well-suited to a beginning baker! To set you up for one delicious coffee cake, here are my process tips:

Keep your ingredients for cake batter (specifically, butter, buttermilk, and eggs) at room temp before making your batter. This is crucial for allowing the cake to rise and have the most delectable crumb.
Use a good metal baking dish. I use this 8-inch square cake pan for SO much baking, and would highly recommend. A circular 8-inch cake pan would do too. A 1lb loaf pan would probably also work, you’ll just need to be more vigilant about checking the cook time!
Carefully spread the filling over the first half of the cake batter, and the cake batter on top even more carefully! This way you’ll have that clean ribbon of buttery chai spice running through the middle of the cake. To achieve this, I used dollops of cake batter on top of the filling, and smoothed the top gently with an offset spatula.
Despite the overwhelming temptation to dig into this cake straight out of the oven (your kitchen will smell heavenly), allow it to cool a bit! This cake is certainly best served slightly warm, but allow it to cool enough that it doesn’t fall apart on ya. 30 minutes is ideal.

If you love a sweet brunch…

I have got some recipes for you. As a leaner towards a sweet breakfast brunch (though I often can’t decide and I order both sweet and savory), I have a heavy appreciation for that kind of fare. See below for Fall brunch inspo!

Bake to this music

Chai Coffee Cake

Print Recipe

This Chai Coffee Cake is a classic coffee cake filled and topped with a warm, exotic chai spice blend. It’s an ideal fall breakfast and warms you from the inside out!

Ingredients

Units Scale

For the chai spice blend:

1 tbsp cinnamon
1 tsp ginger
1 tsp cardamom
1/2 tsp cloves
1/4 tsp coriander

For the cake:

1/2 cup unsalted butter, room temp
3/4 cup granulated sugar
1 egg + 1 egg yolk, room temp
1 tsp vanilla
2 cup all purpose flour
3 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup whole milk buttermilk, room temp

For the chai filling:

1/2 cup unsalted butter, melted
1/2 cup all purpose flour
1/2 cup brown sugar
1/2 recipe chai spice blend (approx 1 tbsp)
pinch salt

For the chai spice crumb topping:

3/4 cup all purpose flour
1/2 cup brown sugar
1/2 recipe chai spice blend (approx 1 tbsp)
6 tbsp unsalted butter, cold and cut into small cubes
pinch salt
1 tsp water

Instructions

Make your chai spice blend by mixing together cinnamon, cardamom, cloves, ginger, and coriander. Set aside.
Prepare a round or square 8-inch pan with baking spray and/or parchment paper. Preheat your oven to 350 degrees F.
Make your cake batter. Using a mixer, cream together room temp butter and granulated sugar for 3-5 minutes until lightened in color and fluffy. Add egg, egg yolk, and vanilla, and continue to beat on medium-high until emulsified–lightened in color and smooth in texture, about 5 minutes.
In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
With your mixer on low speed, add dry ingredient mix alternating with buttermilk (1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry) mixing just until combined.
Spread 1/2 of the cake batter into your prepared cake pan.
Make your chai filling. Add melted butter, chai spice blend, brown sugar, flour, and salt in a mixing bowl and stir until combined. Pour/spread this mixture on top of your cake batter in the cake pan.
Carefully spoon your remaining 1/2 cake batter on top of the chai spice filling, covering the filling completely. Even the top with an offset spatula.
Make your chai crumb. In a medium mixing bowl, add flour, brown sugar, chai spice blend, and salt. Add cubed butter and massage with your hands until the butter is distributed in almond-sized crumbs. Add your tsp of water and mix with hands until the mixture resembles a crumble.
Spoon your crumble evenly all over your cake batter.
Bake at 350 degrees F for 50-55 minutes. Cake is finished when the crumble is golden brown and a toothpick inserted comes out clean with crumbs. Allow the cake to cool for at least 20 minutes before slicing and enjoying.

Notes

If you prefer a more classic coffee cake flavor profile, you may sub 1 tbsp cinnamon for the chai spice blend.
This coffee cake is best enjoyed the day of making. However, it will stay fresh for 2-3 days at room temperature in an airtight container.

Author: Caroline Crockett