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Chai Coffee Cake


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  • Streusel
  • 1 cup unsalted butter, at room temperature
  • 2 cups flour
  • ¾ cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • Cake
  • Vegetable cooking oil or spray (for pan)
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon salt
  • ¾ cup unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 3 eggs
  • 1 ¼ cups full fat plain yogurt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly brewed coffee
  • Icing
  • about 2 tablespoons coffee
  • 1 cup confectioners' sugar
  •


Servings 12
Level of difficulty Average
Cost Average budget


Step 1

1. Combine flour, brown sugar, spices and salt in a bowl. Cut in butter with knives or a pastry cutter until you have a texture resembling coarse crumbs. Set aside.

Step 2

1. Preheat oven to 350 F. Spray or coat a 10" nonstick angel-foodcake or bundtcake pan with cooking spray.

Step 3

2. Combine flour, baking powder, baking soda, cinnamon and salt in a large bowl.

Step 4

3. In the bowl of a stand mixer, whip butter with the paddle attachment on medium high until pale (about 2 minutes). Add sugar and whip until fluffy (about 2 more minutes). Reduce speed to medium and add eggs, one at a time, mixing well in between each addition. Reduce speed to low and add yogurt and flour mixtures, alternating between them. Add vanilla and mix to combine.

Step 5

4. Spoon half of the batter into the prepared pan and sprinkle with ½ of prepared streusel. Top with the other ½ of the batter and top that with the remaining ½ of the streusel.

Step 6

5. Bake cake in centre of preheated oven until golden brown and knife or cake tester inserted into middle of cake comes out clean, about 60 minutes. Remove from oven, transfer pan to cooling rack and allow to cool for at least 15 minutes. Remove from pan by sliding a knife around the outside and inside rims and removing centre piece (in this recipe the top, open part of the pan is the top of the cake). Allow to cool completely before serving.

Step 7

1. Stir the coffee into the sugar, adding more, a few drops at a time, as needed. The icing is of the proper consistency when it coats the spoon. Drizzle over cooled cake and serve.

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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