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Chai Masala Coffee Cake

Chai Masala Coffee Cake

Coffee Cake or Pound cake... why not both? This decadent Chai Masala cake has the perfect texture of a pound cake with the deliciously sweet and salty crumble topping of a coffee cake. Flavored with our Chai Masala featuring warm, spicy notes of ginger, cardamom, cinnamon, and clove. Who says you can't have it all?

Yield: one 9"x5" loaf
Time: 1 hour


For the cake:
1 stick unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp Spicewalla Chai Masala
1 1/4 cup sour cream

For the topping:
1/2 cup brown sugar
2 tsp Spicewalla Chai Masala
1 tsp vanilla extract
1 cup flour
1/2 tsp salt
6 Tbsp unsalted butter, melted

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Chai Masala
Chai Masala



  1. Preheat oven to 350°F and prepare a 9x5" loaf pan with butter and parchment paper.
  2. In a small mixing bowl, combine flour, baking powder, baking soda, salt, and Chai Masala, stir together. Set aside.
  3. Cream butter and sugar in a stand mixer or with a handheld mixer until light and fluffy, about 5 minutes.
  4. Add eggs and mix again until incorporated, scraping down the bowl if needed.
  5. Add 1/3 of dry ingredients to the bowl and mix to combine, then add 1/2 of the sour cream to the bowl and mix to combine. Repeat this step once more, then add the last 1/3 of the dry ingredients and mix until just incorporated. You may have to stop the mixer and scrape the sides of the bowls a few times during this process.
  6. Pour the batter into the prepared loaf pan. 
  7. Make the topping: Combine all ingredients in a small mixing bowl and stir together until crumbly. Sprinkle evenly over the batter.
  8. Bake for 45-50 minutes or until a cake tester comes out clean. Cool, slice, and enjoy!


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Chai Masala
Chai Masala



  • Made this today and my house smells AMAZING! But when cooling the cake sunk in the middle, dramatically. Tastes great and it’s fully cooked. Not sure what went wrong. Has anyone tried this in an 8×8 pan instead of a loaf pan?

    Lauri on
  • So sorry to hear that, we hope it still tasted good! Sounds like there are multiple factors that could contribute to that: the pan may have caused it to take longer, we usually use aluminum baking pans which conduct heat better. Also everyone’s oven is different so we always recommend putting an oven thermometer inside to get more accurate reading. In our experience baking with GF flours has not changed the bake time, so we would guess it was one of the other factors. Thanks so much for trying it out!

    Spicewalla Fam on
  • Tried this with Bob’s Red Mill 1:1 GF Baking flour, as my Mother’s Day gift to myself. Had to increase baking time to 1 hr 15 minutes. Don’t know if it was my oven, the GF flour, because I used a silicone loaf pan. Very delicious (though the topping got a little darker than I’d have liked from the extra oven time. Next time, if the cake is still wet at 50 minutes, I’ll text the topping to prevent over-browning during the additional cooking time.

    Bookczuk on

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