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.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Breakfast, Dinner
Servings: 12 slices
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.
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
** Nutritional information is an estimate and may vary.
- 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.
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