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Preheat oven to 350 degrees F. and grease a 9” springform pan (or a 9x9” pan). Set aside.
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In a small bowl, mix granulated sugar, cinnamon, ginger, nutmeg, cloves, and all spice together. Set aside.
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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.
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In a bowl, mix flour, granulated sugar, brown sugar, baking powder, and salt together. Set aside.
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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.
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Add in sour cream and vanilla extract. Stir until combined.
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Pour half of the batter into the pan. Sprinkle spiced cinnamon sugar over the batter. Top with remaining batter.
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Sprinkle the brown sugar crumb cake topping over the batter.
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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.
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Allow to cool 10-15 minutes before serving.
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Enjoy!