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Glazed Chai Streusel Coffee Cake
Glazed Chai Streusel Coffee Cake
Glazed Chai Streusel Coffee Cake
Glazed Chai Streusel Coffee Cake
Glazed Chai Streusel Coffee Cake cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Glazed Chai Streusel Coffee Cake

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Chai Cinnamon Swirl

1
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In a small bowl, combine the brown sugar and spices.
2
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Add in the cubed cold butter and mix into the sugar and spices with your fingers. Mix until the butter is fully incorporated. Place in the fridge until ready to use.

Streusel Topping

1
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In a medium bowl, combine the oats, sugars, and spices.
2
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Add in the cubed cold butter and mix with your fingers until the butter is fully incorporated. Place in the fridge until ready to use.

Coffee Cake

1
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Preheat the oven to 350 degrees F and line a 9-inch cake pan with parchment paper. I used a large piece of parchment paper, leaving the edges sticking out for easy removal.
2
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on high speed until smooth and light for about 2 minutes.
4
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Add the eggs in one at a time, beating between each addition.
5
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Add the buttermilk and vanilla, and mix until fully combined.
6
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Add the dry ingredients, and mix until just combined.
7
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Pour half of the batter into the prepared cake pan, then sprinkle the chai cinnamon swirl around evenly. Pour the rest of the batter on top and gently spread out evenly with a rubber spatula.
8
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Bake the cake for 25 minutes. Then, remove and quickly add the streusel topping, gently pressing it into the top of the cake.
9
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Bake the cake for another 40 minutes or until a toothpick inserted comes out clean.
10
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Allow the cake to cool completely in the pan before removing and glazing.

Glaze

1
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In a small bowl, combine the powdered sugar, vanilla, and milk.
2
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Once the cake is cooled, drizzle the glaze over the top and enjoy!

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Tips & Tricks (5)

  • Toast Your Spices First 🌶️
    Lightly toast the cardamom, cinnamon, and nutmeg in a dry pan for 1-2 minutes before adding to the streusel and batter to intensify their warm chai flavors and eliminate any stale notes.
  • Keep Streusel Butter Cold ❄️
    Use cold, cubed butter for the streusel topping and work it in quickly with your fingertips to create distinct clusters that won't meld together during baking, resulting in that coveted cookie-like texture.
  • Don't Overmix the Batter 🥄
    Mix the wet and dry ingredients until just combined—overmixing develops gluten and creates a dense, tough cake instead of the tender, moist crumb you want in this coffee cake.
  • Use Buttermilk Wisely 🥛
    Let buttermilk sit at room temperature for 15 minutes before using it to ensure even leavening; the combination with baking soda creates extra lift and a subtle tanginess that complements the chai spices beautifully.
  • Glaze While Still Warm ✨
    Apply the powdered sugar glaze to the warm cake so it soaks slightly into the crumb for moisture and better flavor distribution, rather than sitting only on the surface of a cooled cake.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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