Cinnamon Chai Coffee Cake

Chai Coffee Cake

This cinnamon chai coffee cake is the perfect way to welcome fall! It has a delicious chai spiced layer in the cake and chai crumble topping. It is topped with a delicious cinnamon sugar glaze.

Hey there, and welcome back, friends.

You are in for a sweet fall treat!

Enjoy this cinnamon chai coffee cake during the quiet moments of fall, sipping a coffee and watching the leaves turn color. 

It’s an easy coffee cake to prepare for entertaining. Everyone will love the chai twist. 

To add the chai flavor you only need a few spices that are probably in your pantry. If they are not, they are easy to find at your local grocery store. Chia is made from cinnamon, ginger, cardamom, nutmeg, allspice, and cloves. 

This coffee cake really comes together with a yummy cinnamon glaze that is poured all over the crumble.

This cake is bursting with chai flavor in every bite. 

I hope you enjoy it this fall and make it every year. 

Chai Coffee Cake Ingredients

All you need are a few pantry ingredients to make this coffee cake.

• some all-purpose flour
• baking powder
• baking soda
• sea salt
• some spices like cinnamon, ginger, cardamom, nutmeg, allspice, and cloves
• brown sugar
• coconut oil (or butter)
• a few eggs
• plain greek yogurt
• vanilla extract
• powdered sugar
• milk

How to Make Chai Coffee Cake

Preheat the oven to 350 degrees Fahrenheit. Line a 9×9 pan with parchment paper, and set it aside.

In a large bowl, whisk together the dry cake ingredients.

Add all the wet ingredients to the dry ingredients.

Mix until no clumps remain, and everything is well combined. Set aside. 

To make the streusel, mix all ingredients together in a small bowl until crumbly.

Layer 1/2 the cake batter in the pan, and spread evenly.

Sprinkle 1/2 of the crumble over the batter in the pan.

Cover with the remaining cake batter, spreading evenly. This will be a bit difficult since the batter is thick. 

Sprinkle the remaining crumble over the top.

Bake for 40-45 minutes or until a knife inserted comes out clean.

While the cake bakes, mix all the glaze ingredients in a small bowl and set aside.

When the cake is finished baking, let it completely cool. 

Once cool, slice the cake into 16 squares and drizzle the glaze over the top. 

How to store chai coffee cake

You can store chai coffee cake at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week. 

Can you freeze chai coffee cake?

Yes, you can freeze chai coffee cake in an airtight container for up to 3 months. Unthaw the cake at room temperature.

More coffee cake recipes for you to try:

• Orange Coffee Cake
• Eggnog Coffee Cake
• Cranberry Orange Coffee Cake
• Pumpkin Spice Coffee Cake
• Cinnamon Coffee Cake with M&M’s
• Blueberry Coffee Cake Muffins

Chai Coffee Cake Recipe

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Yield: 16 squares

Cinnamon Chai Crumble Coffee Cake

This cinnamon chai coffee cake is the perfect way to welcome fall! It has a delicious chai spiced layer in the cake and a chai crumble topping. It is topped with a delicious cinnamon sugar glaze. 

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

Cake:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup packed brown sugar
• 1/2 cup melted coconut oil (or melted butter)
• 3 large eggs
• 1/2 cup plain greek yogurt
• 1 teaspoon vanilla extract

Crumble topping and swirl:

• 3/4 cup all purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup melted coconut oil (or melted butter)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 tsp salt

Cinnamon Sugar Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon ground cinnamon

Instructions

Coffee Cake:

1. Preheat the oven to 350 degrees F. Line a 9x9 pan with parchment paper, and set it aside. You can use metal paper clips to hold the overhangs.
2. Whisk together the flour, baking powder, baking soda, salt, and spices in a large bowl.
3. In another medium bowl, combine the sugar, coconut oil, eggs, greek yogurt, and vanilla extract. Whisk until well combined.
4. Slowly pour the wet ingredients into the dry ingredients. And mix gently until no clumps remain and everything is well combined. Set aside. 

Streusel:

1. Mix all ingredients in a small bowl until crumbly. Using your fingers would be easier to get the crumbles.

To Finish:

1. Spoon half the cake batter into the prepared pan. Then sprinkle half of the crumble over the batter.
2. Finish with the remaining cake batter, spreading evenly. This will be a bit difficult since the batter is thick. 
3. Sprinkle the remaining crumble over the top.
4. Bake for 40-45 minutes or until a knife inserted comes out clean.
5. While the cake bakes, mix all the glaze ingredients in a small bowl and set aside.
6. Once baked, let the cake completely cool on a wire rack.
7. Once cool, slice the cake into 16 squares and drizzle the glaze over the top. 
8. Enjoy!

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!