Chai-Spiced Apple Coffee Cake with Chai Crumb
Ingredients
Crumb Topping
- ⅔ cup sugar
- ⅔ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cardamom
- 1 teaspoon allspice
- ½ teaspoon salt
- 2 cups flour
- ¾ cup unsalted butter melted and cooled
Chai-Spiced Apple Cake
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk or sour cream
- 1 1.2 teaspoons vanilla extract
- 2 medium apples I used Fuji and Granny Smith, chopped
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon cardamom
- ½ teaspoon ground allspice
Instructions
- Preheat the oven to 350 degrees F and grease plus flour an 8x8 inch baking pan.
- Mix together the ingredients for the crumb topping with a fork. It should form large, coarse clumps. Set aside.
- Sift together the flour, baking powder, baking soda, and salt together.
- Beat the butter until creamy, then add the sugar. Alternate adding in the flour and buttermilk, beginning and ending with the flour. Add int he vanilla. Be careful not to overmix.
- Toss the apples with the cinnamon, ginger, cardamom and allspice. Gently fold into the batter.
- Pour the batter into the pan and then crumble the crumb topping over the batter, pressing gently to ensure it adheres to the batter.
- Bake for about 45 - 48 minutes, or until a toothpick inserted comes out with only a few crumbs clinging to it. Allow the cake to cool and serve warm or room temperature.