Coconut Chai Coffee Cake

for streusel ---

1/2 cup butter, melted

1/2 cup flour

3/4 cup brown sugar, packed

1 cup unsweetened flaked coconut

1 tsp ground cardamom

1 tsp black pepper

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp salt

for cake ----

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups brown sugar, packed

1/2 cup butter, room temperature

1 cup sour cream

2 eggs

1 tsp vanilla

special tools: 9" springform pan


Preheat oven to 350.

Coat a 9" springform pan with butter and flour. Set aside.

Combine all streusel ingredients in a small bowl and mix until clumpy and well incorporated. Place in the fridge until you're ready to use.

To make the cake, whisk together the flour, baking powder, baking soda and salt in a large bowl. Cream together the brown sugar and the butter in another bowl using an electric mixer. Add the sour cream and mix well, then add the eggs and vanilla and blend until combined.

Add the dry ingredients to the wet ingredients and mix until just combined, then transfer the batter into your prepared pan and spread evenly. Remove the streusel from the fridge and scatter it on top of the cake, pressing gently so it adheres to the batter.

Bake the coffee cake for 50-55 minutes. Transfer to a rack and let cool for 20 minutes before slicing and serving.


1.5 hours