Glazed Chai Streusel Coffee Cake

The streusel topping is made with quick cooking oats, giving it a brown sugar oatmeal cookie-like texture and flavor, and it might be my favorite thing I've ever created. A slice of this cake served warm with your favorite cup of coffee is sure to give you all the best fall vibes.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 45 minutes

Cook Time: 1 hour 35 minutes

Total Time: 2 hours 20 minutes

Servings: 10 slices

Calories: 673 kcal per serving

Ingredients

28 grams - unsalted butter
106 grams - brown sugar
15 grams - cinnamon
½ tsp - nutmeg
½ tsp - cardamom
100 grams - quick cooking oats
106 grams - brown sugar
30 grams - granulated sugar
2 teaspoons - cinnamon
½ tsp - nutmeg
½ tsp - cardamom
113 grams - unsalted butter
420 grams - all-purpose flour
¾ tsp - baking soda
2 teaspoons - baking powder
½ tsp - salt
170 grams - unsalted butter
213 grams - brown sugar
3 - eggs
310 grams - buttermilk
2 teaspoons - vanilla extract
85 grams - powdered sugar
½ tsp - vanilla extract
2 tablespoons - milk

Instructions

In a small bowl, combine the brown sugar and spices.
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.
In a medium bowl, combine the oats, sugars, and spices.
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.
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.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
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.
Add the eggs in one at a time, beating between each addition.
Add the buttermilk and vanilla, and mix until fully combined.
Add the dry ingredients, and mix until just combined.
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.
Bake the cake for 25 minutes. Then, remove and quickly add the streusel topping, gently pressing it into the top of the cake.
Bake the cake for another 40 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool completely in the pan before removing and glazing.
In a small bowl, combine the powdered sugar, vanilla, and milk.
Once the cake is cooled, drizzle the glaze over the top and enjoy!

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