Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp allspice
- 3/4 cup granulated sugar
- 1/8 tsp ground cloves
- 1 tsp espresso powder
Wet Ingredients
- 1/2 cup softened salted butter (1 stick)
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla bean paste
Coffee Cake Topping
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup turbinado sugar
- 1/2 cup melted salted butter (1 stick)
- 1 tsp espresso powder
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp allspice
- 1/8 tsp ground cloves
Chai Spice Glaze
- 1/4 cup powdered sugar
- 1–2 tbsp milk (adjust for desired consistency)
- 1/4 tsp cinnamon
- 1/4 tsp ginger
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or cooking spray and set it aside to be ready for the batter.
- Mix espresso milk: In a small bowl, combine the whole milk and 1 teaspoon of espresso powder, stirring until fully dissolved. Set this mixture aside to infuse.
- Beat wet ingredients: In a large mixing bowl, beat the softened salted butter and 3/4 cup granulated sugar together until fluffy and well combined, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition, then beat in the vanilla bean paste until incorporated and fluffy.
- Whisk dry ingredients: In a medium bowl, whisk together the 1.5 cups all-purpose flour, cinnamon, ginger, allspice, ground cloves, and baking powder to evenly distribute the spices and leavening agent.
- Combine batter: Alternately add the dry ingredient mixture and the espresso milk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently until just combined to keep the batter light.
- Prepare topping: In the previously used dry ingredient bowl, combine the brown sugar, turbinado sugar, all-purpose flour, cinnamon, ginger, allspice, cloves, and espresso powder. Stir in the melted butter until the topping forms a crumbly mixture.
- Assemble cake: Pour the cake batter into the prepared pan, spreading evenly. Sprinkle the prepared brown sugar topping evenly over the batter, then gently swirl it into the surface using a knife or spatula for a marbled effect.
- Bake: Bake the cake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool: Remove the cake from the oven and allow it to cool completely in the pan to set and prevent the topping from sliding off.
- Make glaze: Once the cake is cool, transfer it to a wire rack. Mix together powdered sugar, milk, cinnamon, and ginger in a small bowl until reaching your desired glaze consistency—thinner for drizzle, thicker for more coverage.
- Glaze and serve: Drizzle the chai spice glaze evenly over the cooled cake. Slice and serve with your favorite cup of coffee or tea.
Notes
- For a stronger coffee flavor, increase espresso powder slightly in the batter and topping.
- Adjust milk quantity in the glaze for desired consistency; use more milk for a thinner glaze.
- You can substitute butter with a vegan butter alternative to make it dairy-free, but it may alter the texture slightly.
- Ensure the cake is fully cooled before glazing to prevent melting and sliding of the glaze.
- This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
