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Chai Coffee Cake
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Ingredients
Cake Batter
- 1 cup Arrowhead Mills Organic All-Purpose Flour
- 1 cup Arrowhead Mills Organic Oat Flour
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1 tablespoon chai powder
- ½ cup unsalted butter (1 stick) softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup buttermilk
- ¼ teaspoon fine kosher salt
Cinnamon Swirl
- ½ cup light or dark brown sugar lightly packed
- 1 teaspoon ground cinnamon
- 1 teaspoon chai powder
- 1 pinch salt
Oat Streusel Topping
- ¼ cup light or dark brown sugar lightly packed
- ¼ cup granulated sugar
- ¼ cup Arrowhead Mills Organic Oat Flour
- ½ teaspoon ground cinnamon
- 1 pinch salt
Instructions
- Preheat the oven to 350°F. Grease and flour an 8×8 inch baking pan; set aside.
- In a medium mixing bowl, mix together the ingredients for the crumb topping with a fork; set aside.
- In a medium mixing bowl, mix together the ingredients for the cinnamon swirl; set aside.
- In a separate medium mixing bowl, mix flour, baking powder, baking soda, salt, and chai spice.
- In a large mixing bowl, beat the butter until creamy. Add the sugars and vanilla and mix until smooth.
- Add in eggs one at a time, mixing in between each egg.
- Add ½ the flour and mix until just combined. Mix in buttermilk and remaining flour.
- Pour ½ the batter into the pan, add cinnamon swirl, and top with the last ½ of batter. Crumble the crumb topping over the batter.
- Bake for 60 minutes, or until a toothpick inserted comes out with only a few crumbs clinging to it.
- Allow the cake to cool before serving.
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