This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine.
Chai Spice Pumpkin Coffee Cake combines the warm, spiciness of chai tea with sweet pumpkin cake. It’s the perfect treat to indulge in on cool fall days!
I couldn’t wait for pumpkin season to get here this year! Each year I try to come up with new ways to use pumpkin in sweet recipes and this year I’ve got quite a few!
This Chai Spice Pumpkin Coffee Cake is a fun little twist that uses another favorite of mine – chai tea! That’s right! You will find chai spice flavor in the cake itself, as well as in the crumb topping.
A chai tea latte made with Oregon Chai® Tea Latte Concentrate from Target is my go-to hot beverage when I get to take a break from my very crazy schedule to relax and enjoy some much needed “me time.” It’s like an indulgent little treat just for me and I am all for taking as much “me time” as possible this fall! Plus, going to Target is like “me time” in itself! Who doesn’t love that place?!
Oregon Chai
In this Chai Spice Pumpkin Coffee Cake recipe, I use both Oregon Chai Tea Latte Concentrate and Oregon Chai Tea Latte Powdered Mix that I purchased at Target.
Save on Oregon Chai with Cartwheel in the Target app, now through 11/10/18!
Oregon Chai Tea Concentrate is organic, non-GMO Project Verified, and so delicious when made with milk.
The brand has a reputation of being good for the earth and the community. You can read their story and learn more about Oregon Chai on their website. Be sure to check out some of the other delicious recipes made with Oregon Chai!
How to Make Chai Spice Pumpkin Coffee Cake
Prep!
Preheat your oven to 350°F.
Grease or butter the inside of a 13 x 9-inch cake pan or you can use two 8-inch pans.
Create!
Combine the flour, baking powder, baking soda, and salt in a small bowl and mix well. Set aside.
Cream the butter and sugar together in an electric mixer.
Add the eggs one at a time, mixing well after each addition.
Slowly add the Oregon Chai Tea Latte Concentrate, milk, pumpkin puree, and Oregon Chai Tea Latte Powdered Mix.
Gradually add the flour mixture a little at a time until everything is well blended.
Spread the batter evenly into the prepared cake pan or pans.
In the same bowl that you used for the flour mixture, add all of the ingredients for the crumb topping. Mash with a fork until moist crumbles form.
Sprinkle the crumbs evenly over the cake batter.
Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Present!
Allow the cake to cool before cutting into 12 squares.
I hope you enjoy this recipe!
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Chai Spice Pumpkin Coffee Cake
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter * softened
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup Oregon Chai Tea Latte Concentrate
- 1/4 cup milk
- 1 15 ounce can pumpkin puree
- 1 Tablespoon Oregon Chai Tea Latte Powdered Mix
Topping
- 1/2 cup all purpose flour
- 1/2 cup brown sugar * packed
- 1/4 cup unsalted butter * cold, cut into pieces
- 1 teaspoon Oregon Chai Tea Latte Powdered Mix
Instructions
- Preheat oven to 350F. Grease or butter the inside of a 13 x 9-inch cake pan or two 8-inch pans.
- Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.
- Cream the butter and sugar together in an electric mixer.
- Add the eggs one at a time. Slowly add the Oregon Chai: Chai Tea Latte concentrate, milk, pumpkin puree, and Oregon Chai: Chai Tea Latte Powdered Mix.
- Gradually add the flour mixture a little at a time until everything is well blended.
- Spread the batter evenly into the prepared cake pan.
- In the same bowl used for the flour mixture, mash together all the ingredients for the topping with a fork until moist crumbles form.
- Sprinkle the crumbs evenly over the cake batter.
- Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving. Enjoy!
