Chai Coffee Cake: A Unique Fusion of Flavor and Comfort

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 Chai coffee cake -


 A delightful and innovative dessert that combines the aromatic spices of traditional chai with the comforting texture of a coffee cake. This fusion cake has gained immense popularity for its warm, inviting flavor, making it the perfect choice for any occasion. Whether you're looking for a cozy treat to accompany your morning coffee or a special dessert for a gathering, chai coffee cake is a perfect blend of spices and sweetness that will leave everyone craving more. In this article, we delve into the details of chai coffee cake, exploring its ingredients, baking tips, and serving suggestions to ensure your cake stands out and delivers exceptional taste.


Chai Coffee Cake (Spice Cake) https://www.chefbaking.com

Ingredients

Streusel:

  • 55 grams brown sugar
  • 145 grams granulated sugar
  • 240 grams pecans, chopped
  • 20 ml chai spice
  • 65 grams flour
  • 55 grams cold butter, cut into cubes

Cake:

  • 580 grams flour
  • 10 ml baking powder
  • 10 ml baking soda
  • 10 ml salt
  • 5 ml cinnamon
  • 5 ml chai spice
  • 455 grams unsalted butter, room temperature
  • 630 grams sugar
  • 300 grams eggs
  • 260 grams sour cream
  • 20 ml vanilla extract

Directions:

  1. Prepare the pans: Grease and flour two large terrine pans.

  2. Preheat the oven: Set the oven temperature to 350°F (175°C).

  3. Make the streusel:

    • In a bowl, combine the brown sugar, granulated sugar, chopped pecans, chai spice, and flour.
    • Cut in the cold butter until the mixture is crumbly. Set the streusel aside.

  4. Make the cake batter:

    • In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and chai spice.
    • Using a stand mixer with a paddle attachment, cream together the room-temperature butter and sugar until smooth, scraping the sides of the bowl as needed.
    • Slowly add the eggs one at a time, then add the sour cream and vanilla extract, continuing to scrape down the sides.
    • Add the dry ingredients in two batches, mixing only until just combined. Fold in half (290 grams) of the prepared pecan streusel mixture. Do not overmix.

  5. Assemble the cake:

    • Divide about 1/4 of the batter (560 grams) into each of the two prepared pans.
    • Sprinkle 1/4 of the remaining streusel (72 grams) over each of the batters.
    • Repeat with the remaining batter, dividing it evenly between the two pans, then top with the remaining streusel.

    • Bake the cakes:

      • Bake in the preheated oven at 350°F for 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
      • https://www.chefbaking.com

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