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To make a tasty chai latte coffee cake, you need these main items: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - ½ teaspoon ground cardamom - ¼ teaspoon ground cloves - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup brewed chai tea (cooled) - ½ cup sour cream - ½ cup chopped nuts (walnuts or pecans) - ½ cup mini chocolate chips (optional) These ingredients create a rich flavor that blends spices with sweetness. You can swap some ingredients based on what you have: - Use whole wheat flour for a heartier cake. - Replace butter with coconut oil for a dairy-free option. - Use almond milk instead of sour cream for a lighter touch. - Maple syrup can replace granulated sugar for a natural sweetener. These swaps can change the taste but still keep the cake yummy. You can make your cake even better with these add-ins: - Add ½ cup of dried fruits like raisins or cranberries. - Try ½ cup of shredded coconut for a tropical twist. - Incorporate 1 teaspoon of espresso powder for a coffee boost. - Use ½ cup of white chocolate chips instead of mini chocolate chips. These options let you mix and match flavors based on your taste. First, set your oven to 350°F (175°C). This heat helps the cake bake evenly. While the oven heats, grease a 9x13 inch baking pan. You can use butter or cooking spray. This step keeps the cake from sticking to the pan. In a large bowl, beat ½ cup of softened butter and 1 cup of granulated sugar. Mix until it looks light and fluffy. Then, add 2 large eggs, one at a time. Make sure to mix well after each egg. Finally, stir in 1 teaspoon of vanilla extract. This adds a nice flavor to your cake. In another bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Now, add 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ½ teaspoon of ground cardamom, and ¼ teaspoon of ground cloves. These spices give your cake a warm chai flavor. Gradually add the dry mix to the wet mix. Alternate adding 1 cup of cooled brewed chai tea and ½ cup of sour cream. Mix until just combined. Next, fold in ½ cup of chopped nuts, like walnuts or pecans. If you want, add ½ cup of mini chocolate chips too. Pour the batter into the baking pan and spread it evenly. Bake the cake for 30-35 minutes. Check it by inserting a toothpick in the center. If it comes out clean, your cake is ready. Once done, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. For a special touch, dust the top with powdered sugar. Enjoy your delicious chai latte coffee cake! To make your cake light and fluffy, start with room-temperature butter. Softened butter mixes well with sugar, creating tiny air pockets. This adds lift. Mix until the mixture looks pale and fluffy. When adding eggs, do it one at a time. This helps the batter stay smooth. Next, alternate adding dry ingredients and wet ingredients. This keeps the batter airy. Don’t over-mix the batter; just blend until everything is combined. If your cake sinks in the middle, you might have mixed it too much. Check your oven's temperature, too. An oven that is too hot can cause problems. If the edges burn but the center is raw, try a lower temperature. If your cake is too dense, ensure you measured flour correctly. Too much flour can weigh down your cake. For a stronger chai flavor, use extra brewed chai tea. You can steep the tea longer for a bolder taste. Adding a bit of ground nutmeg can also enhance the spice profile. You may include a splash of milk to balance the flavors. Try using flavored nuts, like cinnamon or cardamom roasted walnuts. They add a delightful crunch and extra chai essence. {{image_2}} To make this cake gluten-free, swap the all-purpose flour for a gluten-free blend. Many blends work well, like almond or coconut flour. You may need to adjust the liquid since these flours absorb more moisture. Start with 1 3/4 cups of gluten-free flour and watch the batter. It should be thick but pourable. Keep baking time the same. If you want a quick treat, turn this recipe into muffins. Use the same batter and fill muffin cups about 2/3 full. Bake at 350°F for 18-20 minutes. Check for doneness with a toothpick. This method gives you individual servings and a fun twist on the original cake. To make a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit until it thickens. Use plant-based butter or oil instead of regular butter. Substitute sour cream with vegan yogurt. Make sure to check your chai tea for dairy, too. This way, everyone can enjoy the delightful flavors! To store your chai latte coffee cake, first let it cool completely. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, refrigeration is a good option. Just be aware that it may dry out a bit. You can freeze this cake for up to three months. To do this, slice the cake into pieces. Wrap each slice in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible to prevent freezer burn. When you are ready to enjoy it, you can thaw it in the fridge overnight. To reheat your chai latte coffee cake, the oven works best. Preheat it to 350°F (175°C). Place the cake slices on a baking sheet and warm them for about 10-15 minutes. This will help restore some of the cake’s moisture. You can also use a microwave. Heat each slice for about 15-20 seconds. Just be careful not to overheat, as it can become tough. Enjoy your warm cake with a cup of chai! Chai latte coffee cake has a warm and cozy flavor. The spices like cinnamon and ginger blend well. You will taste the sweetness from the sugar and the richness from the butter. The chai tea adds a unique twist. When baked, it offers a soft and moist texture. If you add nuts or chocolate chips, you'll enjoy a nice crunch and extra sweetness. Yes, you can make this cake ahead of time. Bake it the day before you plan to serve it. Once it cools, store it in an airtight container. This way, it stays moist and fresh. You can also freeze it for up to three months. Just make sure to wrap it well before freezing. To make a glaze, mix powdered sugar with a few tablespoons of chai tea. Start with one cup of powdered sugar. Add the tea slowly until you reach a smooth consistency. Drizzle it over the cooled cake for a tasty finish. You can adjust the thickness by adding more sugar or tea. Absolutely! You can customize the spices in your chai latte coffee cake. Try adding nutmeg or allspice for a different taste. You can even use pumpkin spice if you want a fall flavor. Just remember to keep the balance of spices so it doesn’t overpower the cake. This post covers everything you need for a delicious Chai Latte Coffee Cake. You learned about key ingredients, easy substitutions, and fun add-ins. I shared step-by-step baking instructions and tips for a perfect cake. You also saw variations, like gluten-free and vegan options, plus storage advice. In baking, a little creativity goes a long way. Experiment with flavors and enjoy your cake fresh. Happy baking!

Chai Latte Coffee Cake

Indulge in the delightful flavors of Chai Latte Coffee Cake, a perfect blend of spices and sweetness! This easy recipe combines brewed chai tea with warm spices like cinnamon and cardamom, creating a moist and fluffy cake that's simply irresistible. Perfect for any occasion, this treat will impress your family and friends. Click through to explore the full recipe and elevate your baking game with this aromatic coffee cake!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cardamom

¼ teaspoon ground cloves

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup brewed chai tea (cooled)

½ cup sour cream

½ cup chopped nuts (walnuts or pecans)

½ cup mini chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

    In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, cardamom, and cloves). Set aside.

      In another large bowl, beat together the softened butter and granulated sugar until light and fluffy.

        Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Gradually add the dry ingredients to the butter mixture, alternating with the cooled brewed chai tea and sour cream. Mix until just combined.

            Fold in the chopped nuts and mini chocolate chips if using, keeping the batter light and airy.

              Pour the batter into the prepared baking pan, spreading it evenly.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                  Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

                      - Presentation Tips: Once cooled, dust the top of the coffee cake with powdered sugar or drizzle a simple glaze made from powdered sugar and a touch of chai tea for extra flavor. Slice and serve on a decorative cake stand surrounded by whole spices like cinnamon sticks and star anise for a charming touch!