This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine. Thank you for supporting the brands that help make A Latte Food possible!
This Vanilla Chai Latte Coffee Cake recipe combines the rich, warm flavors of chai with the all of the classic coffee cake flavors. It’s an easy coffee cake recipe that is transformed into a perfect fall dessert (or even breakfast treat!), as the flavors are full of sugar, spice, and everything nice.
I adore the holiday season, and as most of you probably know by now, I find myself looking forward to the fall season all year long.
Of course, with each passing year, I find myself surprised at how quickly a season passes, and more than that, at how quickly a season comes back.
When I was younger, I remember my parents commenting at how the older they got, the quicker time seemed to pass. I, being somewhere around the age of 10, could not understand what in the world they were talking about, as the days and years seemed to move by at a glacial pace.
It wasn’t until I was older that I fully understood what they meant, as now with each passing year, the days and weeks seem to go by at an increasingly fast rate.
As such, despite my absolute love for the hustle and bustle of the holiday season, I desperately seek to find some “me time,” making sure I do a little self-care during and before the hectic, yet most wonderful time of the year.
For me, the kind of “me time” I seek out involves a great book, something warm and rich to drink, and a sweet little treat to go on the side.
During this time of year, I am all about the rich spices of chai. Whether it’s in liquid form or inside this Vanilla Chai Latte Coffee Cake, it’s my sweet indulgent treat that provides me a relaxing escape from the everyday chaos.
Oregon Chai® is one of the very best chai products I’ve tasted, and their Chai Tea Latte Concentrate is absolutely perfect for this coffee cake recipe. It’s worth every bite (and sip!).
Oregon Chai is both organic and non-GMO project verified, as well as being good to both the community and the earth, which you can learn more about on their website.
Between the company ethics and the rich flavors, this Oregon Chai Tea Latte Concentrate is the perfect ingredient to add to this homemade chai coffee cake recipe!
While I used Oregon Chai Tea Latte Concentrate in this recipe, Oregon Chai also offers Oregon Chai Tea Latte Powdered Mix and Oregon Chai Sugar Free Original, all of which can be found at your local Target in the coffee and tea section.
And, and, and!
Don’t miss the Cartwheel offer in the Target app (I know!!), valid through 11/10/18.
Plus, did you know you can see what aisle the products are in on Target’s website and Target’s app?? Guys, this is seriously a grocery game changer. (Click the links above to see what aisle number you can find Oregon Chai in when you go shopping!)
Alright, so let’s talk about this Vanilla Chai Latte Coffee Cake recipe.
You already know this is made with Oregon Chai, but there are a few other things about this recipe that take it from ordinary to extraordinary. (I know, that was kind of cheesy, but you’ll feel me when I explain all the amazing things about this chai coffee cake!)
To enhance the flavors of chai in this coffee cake, I opted to add spiced cinnamon sugar to the recipe. Basically, instead of just mixing cinnamon and sugar together, you mix cinnamon, ginger, nutmeg, allspice, and cloves with sugar. It’s a nicely spiced cinnamon sugar recipe that adds a little something extra.
What’s even better is that some of the spiced cinnamon sugar mixture is reserved for the crumb cake topping. Chai spiced goodness is in every step of this chai coffee cake!
Vanilla Chai Latte Coffee Cake Tips & Tricks:
- I opted to bake this in a 9” springform pan, but you could easily make this in a 9X9” square dish (or 8×8”).
- If you find the brown sugar crumb cake topping is browning faster than the inside of the cake is cooking, tent a piece of foil on top of the dish and allow it to continue cooking until the inside is done.
- The spiced cinnamon sugar filling is added both in the center of the coffee cake and on top of the cake batter. In the pictures, you can see the nice center line of spiced cinnamon sugar.
- Lastly, for anyone looking to rest and relax before the busy holiday season is upon us, I’m just going to strongly suggest you try out your “me time” with a warm cup of chai latte, accompanied by this Vanilla Chai Latte Coffee Cake…
Chai fans, this one’s for you!
- 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
- 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.