Chai-Apple Coffee Cake - FineCooking.com

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Chai-Apple Coffee Cake

Chai-Apple Coffee Cake

By thedabble, member

Posted: October 22nd, 2009

Amazing Chai-Apple Coffee Cake

more about:

Batter
1 ¼ cup flour
½ cup sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp cinnamon
½ cup butter
1/3 cup chai tea latte concentrate (Oregon Chai works well)
1 egg
1 tsp vanilla

Streusel
½ cup flour
½ cup brown sugar
3 tbsp butter

Apple Topping
2 cups of apple, peeled, cored and thinly sliced
2 tbsp butter
¼ cup chai tea latter concentrate
2 tbsp brown sugar

Preheat the oven to 350 and grease a 7 to 9-inch baking dish, 7 to 9-inch cake pan or a small bundt pan. I used a 9-inch round pan but I think a smaller one would work better. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add slightly melted butter and mix until crumbly, with your fingers or a pastry blender. In another bowl, mix chai concentrate, egg and vanilla. Blend into flour mixture, spoon the mixture into the pan, and spread it. Again, I recommend doubling the batter ingredients for a thicker bottom.

For the streusel, place 1/2 cup flour, 1/2 cup brown sugar and 3 tablespoons butter in a small bowl. Pinch together with your fingers until crumbly. Place over the batter.

For the apple topping, sauté apples in 2 tablespoons butter for a few minutes in a small saucepan. Add chai concentrate, cover and continue to cook for 2 more minutes to thicken sauce. Spoon apples over the streusel (my sauce wasn’t very thick so I only used the apples over the top but if you doubled the batter, I would add some or all of the sauce), and sprinkle with 2 tablespoons of brown sugar. Bake for 50 minutes to an hour or until the top is golden brown and a toothpick comes out with moist crumbs. I had to cover the cake with foil because the sides were cooking much faster after about 30 minutes so keep an eye on that. Cool cake a little, I think it’s better slightly warm. A cinnamon whipped cream would be nice to top it off.

5198,5916,5253

Comments (1)

Jorame writes: I used a 6½" bundt pan and followed the original recipe - no doubling of the batter. The proportions of batter, streusel and filling were perfect for this pan. I sprinkled the 2 Tbsp. brown sugar the last 10 minutes of baking and it stayed nicely crunchy on the finished cake. Of course since you're using the streusel/carmelized chai apple topping, you will have to reinvert the cake after you flip it out of the bundt pan(about 10 minutes) to cool completely. Very pretty and delicious too.
I'll definitely make this again. Incidentally, I used my own milky, chai tea sweetened with honey that I made (from a chai tea bag) - easy peasy - no need to open a carton of tea, unless you have it hanging around!
Posted: 3:31 pm on September 25th

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