If you don’t know, I’ve challenged myself to create a new recipe of some kind every week for a year. (with allowances for times when I’d cry if I had anything else on my plate.) This is just Week 2, and so far we’re doing okay. School is back in session (at least for us teachers) and my book comes out TUESDAY (WOAH!) so things have been really busy, but so far I’m managing to juggle okay.
If you’re interested in winning a copy of my book, stop on by my author site before August 31 – http://www.vanessabarger.com/blog/3-days-and-a-contest
But until then, here’s my Week 2 recipe – Chai Tea Coffee Cake! I know its probably not a good idea to call something made with tea a coffee cake, but the idea was to make a snack cake/coffee cake type thing. I leave it up to you which you think it should be called!
Chai Tea Coffee Cake
- 3 cups of flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup chai tea (you can replace part with milk if you like)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 c butter
- 1 c granulated sugar
- 1/2 c brown sugar
- 1 tsp vanilla
For Crumble (which is optional)
- 1/2 c butter, soft
- 1/2 c brown sugar
- 2 tsp cinnamon
- 1 c flour
- 1/2 c + 2 tbsp quick oats
- Heat oven to 350 degrees, then grease and flour a 9″ x 12″ pan
- I chose to try to boil down the chai to make it a bit stronger. You don’t have to do this, but if you want to, boil 1 1/2c chai tea latte mix with 1/2 c milk until it reduces by half.
- Then cream sugar, eggs, and butter together.
- Add the dry ingredients and mix, alternating with the chai mixture.
- Pour into the prepared pan.
- If you want to add the crumble (I did, but it doesn’t have to be there. I liked the little bit of crunch) Mix all those ingredients together, then crumble over the top – I have doubled the recipe here, because I did half that much and it wasn’t enough to suit me. Feel free to play with the amounts.
- Bake for 30-40 minutes at 350 until golden brown and a tester or toothpick comes out clean.