Dirty Maple Chai Coffee Cake
Ingredients:
Cake
3/4 cup of granulated sugar
1/2 cup butter, melted
2 eggs
1/4 cup full fat yogurt or sour cream
1/4 cup milk
1/2 cup chai concentrate
1 double shot of espresso
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp of salt
Crumb Topping
1 cup brown sugar
1 cup all-purpose flour
1/2 cup + 2 tbsp butter, room temp
1 tsp cinnamon
1 tsp chai spice
Maple Icing
3/4 cup powdered sugar
1 tsp vanilla extract
2 tbsp maple syrup
1 tbsp milk
Recipe
Preheat oven to 350F. Line & grease a 9 x 9 baking dish.
In a small mixing bowl, combine the crumb topping ingredients until you have a crumbly mixture. Set aside.
In a large mixing bowl, mix together the sugar, butter, eggs, yogurt or sour cream, milk, chai concentrate, espresso, and vanilla until smooth. I like to use an electric hand mixer, but a whisk works as well. Mix in the flour, baking powder, cinnamon, and salt until a batter forms—be careful not to over mix!
Transfer the batter to the baking dish. Sprinkle the crumb topping evenly on top. Transfer to the oven and bake for 45-50 mins, or until it passes the toothpick test. Let this cool on a wire rack for 20 minutes.
In the meantime, whisk together the maple icing. Once the coffee cake has cooled and set, drizzle it with the icing, slice, and enjoy!