Recipes

Chai Coffee Cake

      • Yield:
      • 9 - 12 servings
      • Ingredients:
      • Cake Batter

        • 1 cup Arrowhead Mills Gluten Free Baking Mix⁠
        • 1 cup Arrowhead Mills 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 packed Light or Dark Brown Sugar⁠
        • 1 teaspoon Ground Cinnamon⁠
        • 1 teaspoon Chai Powder⁠
        • Pinch Salt⁠

        Oat Streusel Topping

        • ¼ cup Brown Sugar, lightly packed (light or dark brown) ⁠
        • ¼ cup Granulated Sugar ⁠
        • ¼ cup Oat Flour⁠
        • ½ teaspoon Ground Cinnamon⁠
        • Pinch Salt ⁠
      • Directions:
        1. Preheat the oven to 350°F. Grease and flour an 8×8 inch baking pan; set aside.⁠
        2. In a medium mixing bowl, mix together the ingredients for the crumb topping with a fork; set aside.⁠
        3. In a medium mixing bowl, mix together the ingredients for the cinnamon swirl; set aside.⁠
        4. In a separate medium mixing bowl, mix flour, baking powder, baking soda, salt, and chai spice.⁠
        5. In a large mixing bowl, beat the butter until creamy. Add the sugars and vanilla and mix until smooth.⁠
        6. Add in eggs one at a time, mixing in between each egg.⁠
        7. Add ½ the flour and mix until just combined. Mix in buttermilk and remaining flour.⁠
        8. 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.⁠
        9. Bake for 60 minutes, or until a toothpick inserted comes out with only a few crumbs clinging to it.⁠
        10. Allow the cake to cool before serving.