Chai Spice Coffee Cake

$- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup buttermilk - 3 large eggs, at room temperature - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground cardamom - 1/2 teaspoon ground cloves - 1/2 teaspoon ground nutmeg - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - Powdered sugar, for dusting You can add nuts like walnuts or pecans. They add crunch and flavor. If you enjoy a nutty taste, chop them and mix them into the batter. This step is not needed but can enhance your cake's texture. If you need swaps, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Almond milk can replace buttermilk; add a bit of vinegar to mimic its tang. - If you lack eggs, use flaxseed meal mixed with water as an egg replacer. - For gluten-free needs, swap all-purpose flour with a gluten-free blend. These swaps keep your cake tasty while meeting your dietary needs. Adjust as you see fit! Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter. Lightly dust it with flour, or use parchment paper to make it easy to lift the cake out later. In a large bowl, beat 1/2 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer on medium speed. Mix until it looks light and fluffy, which takes about 3 to 4 minutes. Next, add 3 large eggs, one at a time. Mix well after each egg. Finally, stir in 1 teaspoon of vanilla extract until it is evenly mixed. In another bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of baking soda. Then, add 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of ground cardamom, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Make sure these spices mix well for a great flavor. Gradually add the dry mixture to the wet mixture. Alternate with 1 cup of buttermilk. Start and end with the flour mixture. Mix on low speed until just combined. Be careful not to overmix, or the cake may turn out tough. If you want nuts, fold in 1/2 cup of chopped walnuts or pecans gently. Pour the batter into the prepared baking pan. Use a spatula to spread it evenly. Place the pan in the oven and bake for 30 to 35 minutes. Check if the cake is done by inserting a toothpick in the center. It should come out clean with a few crumbs. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps it stay light and fluffy. Once cooled, dust the top with powdered sugar for a sweet finish. Cut into squares and serve with coffee or chai tea for a lovely treat! To keep your cake moist, use room temperature ingredients. This helps the batter mix well. It also keeps the cake light. Buttermilk adds moisture too, so don’t skip it. Be careful not to overmix the batter. Mixing too much can make the cake dense. The right spices make the cake shine. Use fresh spices for the best taste. Ground cinnamon, ginger, cardamom, cloves, and nutmeg create a warm chai flavor. Measure spices carefully; too much can overpower the cake. Mixing the dry spices before adding them ensures an even flavor. Baking requires precision. Always preheat your oven to 350°F (175°C) before baking. This helps the cake rise properly. Grease and flour the baking pan to prevent sticking. Avoid opening the oven door too often while baking. This can cause the cake to sink. Lastly, test the cake with a toothpick before removing it from the oven. If it comes out clean, the cake is done. {{image_4}} You can make this cake gluten-free. Just swap regular flour for gluten-free flour. Look for a blend that works well in baking. You may not need to change other ingredients. Follow the same steps to get a lovely cake. To make this recipe vegan, replace eggs and buttermilk. Use flax eggs instead of real eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water for each egg. For buttermilk, mix plant-based milk with a bit of vinegar. This will give you a similar taste and texture. You can add more spices to boost flavor. Try adding a pinch of ground black pepper for warmth. You might also mix in some cardamom or a splash of almond extract. These small changes can make your cake even more unique and tasty. To keep your Chai Spice Coffee Cake fresh, store it in an airtight container. This will help lock in moisture and flavor. Place it at room temperature if you plan to eat it within a few days. If you want to keep it longer, refrigerate it. Just remember to wrap it well to avoid drying out. You can freeze this cake for later enjoyment. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or an airtight container. This way, it can stay fresh for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight. To reheat your cake, preheat your oven to 350°F (175°C). Place the slices on a baking sheet and cover them with foil. Heat for about 10-15 minutes until warm. You can also use a microwave for a quick option. Just heat a slice for about 15-20 seconds. Enjoy your cake warm for the best flavor! Chai spice is a mix of warm, fragrant spices. It often includes cinnamon, ginger, cardamom, cloves, and nutmeg. This blend brings a cozy and rich flavor to drinks and dishes. In this cake, chai spice adds unique aromas that make every bite comforting. Yes, you can use regular milk instead of buttermilk. To make it work, add one tablespoon of vinegar or lemon juice to your milk. Let it sit for five minutes. This will mimic the tangy taste of buttermilk. It will help keep the cake moist and fluffy. The cake can last for about three to four days when stored properly. Keep it covered at room temperature. If you store it in the fridge, it may last up to a week. Always check for any signs of spoilage before eating. Yes, you can use a different pan size. If you use a smaller pan, the cake may take longer to bake. A larger pan may bake faster. Keep an eye on the cake while it bakes. Use a toothpick to check if it's done. Adjust the baking time as needed for best results. To recap, we explored the key ingredients and their substitutions for the chai spice cake. We walked through step-by-step instructions to create a delicious treat. Plus, we shared tips for baking success and handy variations for all diets. Finally, we discussed the best ways to store and reheat the cake. In closing, remember that baking is fun and creative. Don't hesitate to experiment. Your chai spice cake can be a unique reflection of your taste! Enjoy every bite!$

Indulge in the warmth of fall flavors with this delicious Chai Spice Coffee Cake recipe! Bursting with spices like cinnamon and cardamom, this moist cake is perfect for sharing at gatherings or enjoying your afternoon coffee. Discover step-by-step instructions that make baking a breeze! Click through now to explore this inviting recipe and bring a piece of cozy comfort to your kitchen. Your taste buds will thank you!

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

1 cup buttermilk

3 large eggs, at room temperature

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

Powdered sugar, for dusting

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it with butter and lightly dusting it with flour, or lining it with parchment paper for easier removal.

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer set to medium speed. Continue mixing until the mixture is light and fluffy, which should take about 3-4 minutes.

Add the eggs to the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. After the last egg, stir in the vanilla extract until evenly combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, and salt until well-blended to ensure even distribution of the spices.

Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk. Begin with the flour mixture and end with it, mixing on low speed until just combined. Be cautious not to overmix; this will keep your cake tender.

If you're adding nuts, gently fold in the chopped walnuts or pecans now, distributing them evenly throughout the batter.

Pour the batter into the prepared baking pan, using a spatula to spread it evenly into the corners.

Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.

Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely, which promotes even cooling and prevents sogginess.

After the cake has cooled, sprinkle the top evenly with powdered sugar to add a sweet touch and enhance its visual appeal.

Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 12

- Presentation Tips: Cut the cake into neat squares and serve on individual plates. For an extra cozy touch, garnish each slice with a sprinkle of cinnamon and place a cinnamon stick on the side. This delightful cake pairs wonderfully with a steaming cup of coffee or chai tea, perfect for a delightful afternoon treat!