Chai Spiced Butter Cake topped with streusel giving the soft cake a crunch. A soft and buttery cake infused with chai and spices. A perfect accompaniment for your evening tea. Now drink your chai and eat it too!
This Chai Spiced Butter Cake is a warm and cozy dessert or snack for the winter season coming ahead. It has the most beautiful crumb and so delicious. The Streusel topping adds to the flavour of the cake.
What is Streusel?
Streusel is a dreamy combination of butter, flour and sugar. Makes a great crisp topping once baked.
How to make Chai Spiced Butter Cake?
The Chai Spiced butter cake is a combination of –
- Chai-spiced mix – This mix is a delicate blend of 4 kitchen spices that give the cake its distinct chai flavour. The 4 flavours in the mix are cardamom, cloves, cinnamon and ginger. Together the spice mix will be used in the cake batter and in the streusel.
- Chai Infused Butter Cake – The tender and moist butter cake is infused with chai by adding Chai infused milk to their batter. This infused milk gives the actual chai flavour to the cake in combination with chai spice mix. The chai infused milk is what gives the batter its beautiful caramel colour.
- Streusel Topping – The perfect topping to a loaf cake, the streusel compliments the cake well, giving it little crunch and adds to the flavour.
Why Infused milk?
Infusing the milk with natural aromatics is a great way of getting amazing flavours into the cupcake. Infusing the milk with the tea is what gives the distinct flavour of tea to the butter cake.
Storing
This cake can be stored in the refrigerator for 7-10 days. Maybe heat it up a little to enjoy it soft and fragrant.
Like this recipe? Try my other recipes –
- Sour Cream Marble Cake
- Chai Spiced Cupcakes
- Mini Baked Black Plum Cheesecakes
- German Chocolate Cupcakes
Chai Spiced Butter Cake with Streusel
Course: Cake1
loaf cake40
minutes40
minutesChai Spiced Butter Cake topped with streusel giving the soft cake a crunch. A soft and buttery cake infused with chai and spices.
Ingredients
- Chai Spice Mix
1/2 tsp Ground Cloves
1/2 tsp Ground Cinnamon
1/2 tsp Ground Cardamom
1/2 tsp Ginger powder
- Chai Infused Milk
1/2 cup Whole Milk
2 tsp Tea leaves
- For Cake Mix
110 g All-Purpose Flour
125 g Caster Sugar (Superfine Sugar)
100 g Butter, Softened
10 ml Oil
2 Large Eggs
1 tsp Baking Powder
1/4 tsp Baking Soda
4 tbsp Chai Infused Milk
1 1/2 tsp Chai Spice mix
- For Streusel Topping
40 g All-purpose Flour
25 g Butter, melted
65 g Brown Sugar
Directions
- Chai Infused Milk
- Place the milk and tea leaves in a small pan over medium heat.
- Bring the milk almost to a boil and then reduce the heat to low and simmer gently for about 2 minutes.
- Remove the pan from the heat and leave it to cool completely.
- Once cooled, strain and use. This can also be kept in the refrigerator in an airtight container.
- Streusel Topping
- In a heat proof bowl, melt the butter. In another bowl, mix the flour and sugar. Add the melted butter to the flour and sugar mixture and mix well using a spoon. The mixture will resemble breadcrumbs. Keep it aside and lets make the cake batter.
- Cake Batter
- Preheat the oven to 170C.
- In a bowl, cream the butter and sugar until pale and fluffy.
- Add the eggs one by one, mixing well in between each addition.
- Sieve the flour, baking soda and baking powder. Add the dry ingredients to the wet ingredients. Add the chai infused milk and beat until incorporated.
- Line and grease a loaf pan. Pour in the cake batter. Top the cake batter with the streusel made earlier, covering the batter completely.
- Bake in the preheated oven for 35-40 mins. Check with a skewer or knife and remove from the oven if it comes out clean.
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