Honeybush Chai Spiced Coffee Cake
Posted on April 04 2024
This Honeybush Chai coffee cake is a tender, spiced treat with layers of crunchy pecans, aromatic chai, and buttery crumb topping. Ground Curio’s Honeybush Chai infuses both the nut filling and streusel with a honeyed warmth and gentle spice, creating an irresistible twist on classic coffee cake. With its moist crumb and rich flavor, it’s perfect for brunch, tea time, or a cozy dessert. Serve with a steaming cup of Honeybush Chai for a beautifully spiced pairing.
Honeybush Chai Spiced Coffee Cake
Rated 5.0 stars by 1 users
Category
Dessert
Servings
8
Prep Time
25 minutes
Cook Time
30 minutes
Calories
350
Author:
Curio Kitchen
A simple coffee cake with a Curio twist — our Honeybush Chai flavors the nut filling and crumb topping with the honeyed sweetness of the tea and pleasing aromatics of the spices.
Ingredients
-
½ cup roasted, salted pecans, chopped
- 1 tablespoon sugar
-
1 teaspoon Honeybush Chai, ground to a powder
- ½ cup (60g) all-purpose flour
- ¼ cup (53g) brown sugar, lightly packed
- ¼ cup (50g) sugar
-
1 tablespoon Honeybush Chai, ground to a powder
-
¼ teaspoon sea salt
- 3 tablespoons butter, melted
- ½ cup sour cream
- 2 eggs, room temperature
- ⅓ cup milk
- 2 teaspoons vanilla extract
- 1½ cups (180g) all-purpose flour
- ¾ cup (150g) sugar
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
-
½ teaspoon sea salt
- 6 tablespoons (85g) butter, very soft but not melted
For the nut filling
For the crumb topping
For the cake
Directions
- Preheat the oven to 350° F. Grease an 8” x 8” cake pan. Line the pan with baking parchment cut or folded to 8-inches wide and long enough to extend over two sides of the pan (this makes it easy to lift the cake from the pan, after baking).
- Make the nut filling Mix the filling ingredients in a small bowl and set aside.
- Make the crumb topping Put the flour, sugars, Honeybush Chai powder, and salt into a small bowl; stir to mix. Pour in the melted butter into the flour mixture and stir with a fork until all the dry ingredients are moistened. Set aside.
- Make the cake batter Put the milk, sour cream, eggs, and vanilla into a bowl and whisk until completely combined. Set aside.
- Put the flour, sugar, soda, baking powder, and salt into a large mixing bowl. Whisk gently to mix. Add the butter to the bowl in lumps; then, use an electric mixer on low speed to work the butter into the flour mixture until it looks like lightly moistened sand, with only a very few small lumps of butter.
- Add about a third of the milk mixture to the flour mixture, beat on low until mostly combined. Repeat twice more.
- Assemble the cake and bake Pour about half the batter into the prepared pan and spread it to the edges and into the corners of the pan. Sprinkle the nut mixture evenly over the batter.
- Pour the remaining batter over the nuts and spread it to the edges and corners of the pan. (This is easier if you partially distribute the batter over the nuts as you pour it. Some nuts may get mixed into this layer as you spread the batter, which is OK.)
- Cover the top of the batter with the topping, crumbling it with your fingers as you go. It’s nice to have some lumps, so don’t worry about breaking it up super evenly.
Bake for 30 minutes or until a toothpick comes out clean when inserted into the center top of the cake. Let the cake cool for 15 minutes in the pan, then use the parchment ‘flaps’ to lift it gently onto a cooling rack. Cool for at least another 20 minutes before slicing. Enjoy with a cup of freshly brewed Honeybush Chai!
Recipe Note
Notes: To use the Honeybush Chai as a spice in this recipe, grind 2 tablespoons of chai in a mortar and pestle or electric grinder. Any leftover ground chai can be sprinkled on the finished cake. Salted nuts are nice, but plain pecans or walnuts are a fine substitute — just toast them lightly before chopping them and add a tiny pinch of salt to the filling mix.
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