Glazed Chai Streusel Coffee Cake (Edit recipe)

This glazed chai streusel coffee cake is a necessary level up from traditional coffee cake. Chai spices are added to both the chai cinnamon swirl and streusel topping for optimum fall flavors! 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.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	667
Fat:	47 g
Carbohydrates:	55 g
Protein:	23 g
Cholesterol:	118 g
Sodium:	378 mg
Fiber:	2 g
Sugars:	34 g
Calculated for total recipe.

by Sloane's Table

View original recipe

Serves: 10-12

Ingredients

For the Chai Cinnamon Swirl

285 gram Unsalted Butter, (cold; cubed)
106 gram Brown Sugar
2 Tbsp Ground Cinnamon, (15 g)
1/2 tsp Nutmeg
1/2 tsp Cardamom Seed, (ground cardamom)

For the Streusel Topping

100 gram Rolled Oats, (quick oats)
106 gram Brown Sugar
30 gram Granulated White Sugar
2 tsp Ground Cinnamon
1/2 tsp Nutmeg
1/2 tsp Cardamom Seed, (ground cardamom)
113 gram Unsalted Butter, (cold; cubed)

For the Coffee Cake

420 gram All Purpose Flour
3/4 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt
170 gram Unsalted Butter, (room temp)
213 gram Brown Sugar
3 Eggs, (room temp)
310 gram Buttermilk, lukewarm
2 tsp Vanilla Extract

For the Glaze

85 gram Powdered Sugar
1/2 tsp Vanilla Extract
2 Tbsp Milk

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Chai Cinnamon Swirl

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.

For the Streusel Topping

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.

For the Coffee Cake

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.

For the Glaze

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

Notes

A FEW TIPS TO MAKE THIS GLAZED CHAI STREUSEL COFFEE CAKE: I recommend making the chai cinnamon swirl and streusel topping before making the cake batter, so it's all ready to go when you need it. Use a large piece of parchment paper to line the cake pan, leaving the edges sticking out for easy removal of the cake. Let the cake cool completely in the pan before removing, or it may fall apart.