Ingredients:
For the streusel topping:
- 1 cup granulated sugar
- 1/4 teaspoon salt (if using unsalted butter)
- 1 cup all-purpose flour
- 1 tablespoon cinnamon
- 6 tablespoons butter, melted
For the chai-spiced brown sugar filling:
- 1 cup brown sugar, packed
- 1 1/2 tablespoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon clove
For the cake:
- 12 tablespoons butter, softened
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/3 cup brown sugar, packed
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 large eggs
- 3/4 cup sour cream or plain yogurt
- 1 1/4 cups milk
- 1 ounce Full Moon chai blend
- 3 3/4 cups all-purpose flour
Instructions:
- Preheat the oven to 350℉.
- Heat the milk on the stove until small bubbles form. Remove from heat and stir in the chai blend. Steep for 6 minutes. Strain the milk into a measuring cup and add enough milk to reach a total of 1 1/4 cups, as some may have evaporated during steeping.
- In a separate bowl, mix together the sugar, salt, flour, and cinnamon for the streusel topping. Add the melted butter and stir until well combined. Set aside.
- In another bowl, mix together the brown sugar and spices for the chai-spiced filling. Set aside.
- In a large mixing bowl, cream together the butter, salt, sugars, baking powder, and vanilla until well blended.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix together the milk and yogurt or sour cream.
- Gradually add the flour and milk mixture to the butter mixture, alternating between the two and mixing well after each addition. Do not overmix.
- Pour half of the batter into a greased 9×13 inch baking pan. Top with the chai-spiced brown sugar filling and spread evenly. Pour the remaining half of the batter on top and smooth it out.
- Sprinkle the streusel topping over the top of the cake.
- Bake the coffee cake for about 60 minutes, or until the edges are golden brown and a knife inserted into the center comes out clean.
- Allow the cake to cool for at least 20 minutes before slicing. Store covered at room temperature.