OK….I know that I said I wasn’t going to be cooking this week, but I was craaaaaaaving this….
Adapted from this recipe in Food & Wine magazine.
I’ve made this before, but wanted to try to make a smaller version, since it will just be the two of us eating it this week. When I’ve made the full 9 X 13 pan version of this before, it was delicious, but it took 5 kids and 4 adults 3 breakfasts to polish it off. I also felt that the original recipe was a bit too rich and could use some more spice flavor, in addition to the cardamom, so I used skim milk and added a few more spices. The next time that I make this, I may try to incorporate a cinnamon “swirl” layer into the cake itself. That could be really good. This might also be good baked as muffins, instead of as a cake. Drat – just might have to test this recipe some more. Mmmm….
Chai-Spiced Crumb Coffeecake
Crumb topping:
1 cup pecans
1 stick unsalted butter, melted
6 Tbsp light brown sugar
1/4 cup granulated sugar
1/2 tsp Chai Spice Seasoning Blend
1/4 tsp salt
1 1/3 cup all-purpose flour
Cake:
1 1/2 cups all-purpose flour
1/2 cup + 2 Tbsp sugar
3/4 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup skim milk
6 Tbsp unsalted butter, melted
1 tsp pure vanilla extract
1/4 tsp Chai Spice Seasoning Blend
Glaze:
1/4 cup powdered sugar
1 Tbsp unsalted butter, melted
1 to 5 tsp skim milk
1/4 tsp pure vanilla extract
small sprinkle of Chai Spice Seasoning Blend
Directions:
Preheat oven to 350 degrees. Position a rack in the center of the oven. Butter an 8 X 8 inch baking pan.
Make the crumb topping:
Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, or until fragrant and lightly browned. Let coat, then coarsely chop the nuts. In a medium bowl, stir the melted butter with both sugars, the spice blend and salt. Add the flour and stir until clumpy. Stir in the chopped nuts.
Make the cake:
In a large bowl, whisk the flour with the sugar, baking powder, spice blend and salt. In a medium bowl, whisk the eggs with the milk, melted butter and vanilla. Add the egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared baking pan, smoothing the surface (the batter will be very thick). Scatter the crumbs in large clumps over the cake; the crumb layer will be quite deep. Bake for about 45 minutes, until the crumbs are golden and firm and a tester inserted in the center of the cake comes out clean. If the crumbs brown before the cake is done, cover the cake loosely with foil. Transfer to a rack to cool before pouring glaze.
Make the glaze:
In a small bowl, whisk together the butter, powdered sugar, vanilla, spice blend and 2 tsp. of the milk until smooth. Add more milk, if necessary, to reach desired “drizzling” consistency. Drizzle the glaze over the cake; let cool slightly. Serve warm or at room temperature. Can be kept, covered, at room temperature for up to 3 days.
Serves 9.
NB: You can use Cinnamon Spice Blend, instead of the Chai Spice Seasoning Blend, if you’re not a big fan of cardamom, or if you just want a simpler flavor.