Chai Spice Pumpkin Coffee Cake

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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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Pumpkin Chai Coffee Cake

Pumpkin Chai Coffee Cake combines the warm, spiciness of chai tea with sweet pumpkin. This spiced, sweet cake is the perfect treat to indulge in for breakfast or with coffee in the afternoon on a cool fall day.

Course Breakfast, Dinner

Cuisine American

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 slices

Calories 313kcal

Author Lauren Vavala

Ingredients

• 2 cups all purpose flour
• 1 tablespoon chai spice blend (see notes)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter (at room temperature)
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup whole milk
• 1 15 ounce can pumpkin puree

Topping

• 1/2 cup all purpose flour
• 1/2 cup brown sugar (packed)
• 1/4 cup unsalted butter (cold, cut into pieces)
• 1 teaspoon chai spice blend (see notes)

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Instructions

• Preheat oven to 350°F. Grease or butter the inside of a 13 x 9-inch cake pan or two 8-inch pans.
  
• Combine the flour, chai spices, 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 milk and pumpkin puree.
  
• 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 the flour, brown sugar, butter, and chai spices 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.
  

Notes

Chai Spice Blend

If you want to make your own chai spice blend, mix together the following spices:

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves

Note: this recipe originally used Oregon Chai Tea Latte Concentrate and Oregon Chai Tea Latte Powdered Mix. It was updated to make it easier and. more accessible, but if you prefer the original, replace 1/4 cup of the milk with the concentrate and use the powdered mix instead of chai spices. Both ways are equally as delicious!

Tips and Techniques

• Be sure to use pureed pumpkin, not pumpkin pie filling.
• Store leftover coffee cake, tightly wrapped with plastic wrap in the refrigerator. Use within 1 week.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1slice | Calories: 313kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 305mg | Potassium: 97mg | Fiber: 1g | Sugar: 26g | Vitamin A: 424IU | Calcium: 44mg | Iron: 1mg