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!