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Chai Masala Coffee Cake

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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


1. Preheat oven to 350*F and prepare a 9"x5" 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!


Baking Breakfast Dessert Sweet

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  • 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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