Chai-Spiced Coffee Cake
Serves: 1 (9-inch) cake
  • Topping:
  • ⅔ cup firmly packed light brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon espresso powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • ½ cup unsalted butter, melted
  • Cake:
  • ⅓ cup whole milk, warmed
  • 1 teaspoon espresso powder
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • Glaze:
  • 1 cup confectioners’ sugar
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground ginger
  • 2 tablespoons whole milk
  1. Preheat oven to 350°. Spray a 9-inch square cast-iron skillet with baking spray with flour.
  2. For topping: In a medium bowl, whisk together brown sugar, flour, espresso powder, cinnamon, and baking powder; whisk in melted butter until moistened and crumbly.
  3. For cake: In a small bowl, stir together warm milk and espresso powder until espresso is dissolved. Let cool.
  4. In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  5. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, cardamom, and ginger. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beating just until combined after each addition. Spread batter into prepared skillet. Using your fingers, crumble topping onto batter.
  6. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely on a wire rack.
  7. For glaze: In a medium bowl, whisk together confectioners’ sugar, cinnamon, cardamom, and ginger. Add milk, 1 tablespoon at a time, whisking until smooth. Drizzle onto cooled cake.
Recipe by Southern Cast Iron at