Espresso Chai Coffee Cake
Chai tea meets an espresso latte in this crumbly spiced cake. Enjoy a slice alongside a cup of joe for added delight.
Serves: 1 (10-inch) cake
  • ½ cup plus 2 tablespoons all-purpose flour
  • ⅓ cup firmly packed light brown sugar
  • 2 teaspoons espresso powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted
  • 1 cup firmly packed light brown sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 2 teaspoons espresso powder
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground black pepper
  • ½ cup sour cream
  • ¼ cup whole milk
  • Sweetened whipped cream to serve
  • Garnish: ground cinnamon
  1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. For topping: In a medium bowl, whisk together flour, brown sugar, espresso powder, salt, and cinnamon. Stir in melted butter until mixture is crumbly. Press mixture with your fingertips to form clumps as desired.
  3. For cake: In a large bowl, whisk together brown sugar, melted butter, eggs, and vanilla. Whisk in flour, espresso powder, baking powder, cinnamon, salt, ginger, cloves, cardamom, and pepper. Whisk in sour cream and milk until combined. Spread batter into prepared pan. Sprinkle topping onto batter.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack for 15 minutes before slicing. Serve with whipped cream; garnish with cinnamon, if desired.
Recipe by Southern Cast Iron at