Ingredients
The following ingredients have 9 Servings
- 3/4 cup granulated sugar
- 2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 2/3 cup all purpose flour
- 1/2 cup brown sugar
- 6 Tbsp. butter, cold
- 3 Tbsp. cinnamon sugar filling (from above)
- 2 1/3 cups all purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tsp baking powder
- 3/4 tsp salt
- 1/3 cup vegetable oil
- 2 eggs
- 1/3 cup Oregon Chai Tea Latte Concentrate
- 1/4 cup milk
- 5 Tbsp. sour cream
- 2 tsp vanilla extract
Instruction
- Preheat oven to 350 degrees F. and grease a 9” springform pan (or a 9x9” pan). Set aside.
- In a small bowl, mix granulated sugar, cinnamon, ginger, nutmeg, cloves, and all spice together. Set aside.
- For the crumb cake topping, use 3 Tbsp. of the spiced cinnamon sugar (reserving the rest for the filling) and mix with flour and brown sugar. Using a pastry cutter or a fork, cut butter into the mixture. Work the butter into the mixture until all the dry ingredients have been incorporated and the mixture resembles coarse crumbs. Set aside.
- In a bowl, mix flour, granulated sugar, brown sugar, baking powder, and salt together. Set aside.
- In a separate bowl, mix vegetable oil, eggs, Oregon Chai Tea Latte Concentrate, and milk together. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until combined.
- Add in sour cream and vanilla extract. Stir until combined.
- Pour half of the batter into the pan. Sprinkle spiced cinnamon sugar over the batter. Top with remaining batter.
- Sprinkle the brown sugar crumb cake topping over the batter.
- Bake for 40-45 minutes, or until a cake tester comes out clean. If needed, tent a piece of foil over the top of the coffee cake if the topping begins to brown too quickly.
- Allow to cool 10-15 minutes before serving.
- Enjoy!
