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Chai Spice Coffee Cake

This moist coffee cake is topped with a delicious spiced pecan streusel.
Yield: 9" or 10" tube cake
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12
Author: Maryanne Cabrera

Ingredients

Streusel:

  • 3 Tablespoon light brown sugar, (40 g) packed
  • ⅓ cup granulated sugar (68 g)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly ground black pepper
  • 3 Tablespoon all-purpose flour (24 g)
  • 2 Tablespoon unsalted butter, (28 g) room temp
  • 1 cup lightly toasted pecans, (115 g) chopped

Cake:

  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 1 ½ cup granulated sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs, room temp
  • 2 teaspoon vanilla paste or pure vanilla extract
  • ½ cup sour cream

Instructions

Streusel:

  • In a bowl, whisk together brown sugar, sugar, spices and flour. Cut in butter using a fork or pastry blender until mixture is crumbly and like coarse sand in texture. Mix in pecans. Set aside.

Cake:

  • Preheat oven to 350°F. Butter and lightly flour 9-inch (or 10-inch) two piece tube cake pan or angel food cake pan. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamon. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until smooth. Add eggs one at a time, mixing on low speed. Scrape bowl as needed.
  • Add vanilla and sour cream. Mix on medium speed until incorporated. Add flour mixture in two additions. Mix on low speed until there are no longer any dry steaks of flour.
  • Transfer half of batter to prepared bundt pan. Add half of streusel pan and swirl into batter using a knife or fork. Pour in remaining batter to pan and sprinkle remaining streusel on top. Gently press streusel into batter to ensure that it sticks.
  • Bake for 55-65 minutes until top of cake is rich golden brown, and a toothpick inserted into cake comes out clean. Let cool in pan for 10 minutes before unmolding. Let cool at least 20 minutes minutes before serving. Dust with sifted powdered sugar before serving.

Notes

  • Coffee cake can also be baked in a 3-inch deep (or deeper) 10-inch round cake pan or a standard bundt cake pan.

Nutrition

Calories: 463kcal | Carbohydrates: 53g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 248mg | Potassium: 101mg | Fiber: 2g | Sugar: 35g | Vitamin A: 664IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 2mg