Fun fact! a coffee cakes best friend isn't coffee -- it's chai!! Adding our masala chai concentrate into the glaze for your coffee cake is a great way to liven up your breakfast. Better yet, you can add spice dust into the swirl mixture. Low waste lifestyle + single origin direct trade spices = a yummy breakfast treat or a feel-good dessert.
FOR THE CHAI-PECAN SWIRL
- 1 heaping cup pecans, roughly chopped
- 3 tablespoons packed light brown sugar
- 1 tablespoon zero waste chai dust
FOR THE CAKE BATTER
- 2-1/3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 sticks (1 cup) unsalted butter, room temperature
- 3 large eggs
- 1 (8 oz) container full fat sour cream
- 1-1/2 teaspoons vanilla extract
FOR THE GLAZE
- 1 1/2 cups powdered sugar
- 3-4 tablespoons DONA masala chai concentrate
INSTRUCTIONS
Bake for 50-60 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes then invert it onto a wire rack.
Our Products
Intentionally sourced teas & tisanes. Impeccably crafted to showcase intricate flavors found at the farm level. Thoughtfully brewed for one-of-a-kind complexity.
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