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
Make the Chai-Pecan Swirl: mix together the pecans, brown sugar, and chai spice dust. Set aside.
Preheat the oven to 325°F and set an oven rack in the middle position. Spray a loaf pan with nonstick cooking spray and dust with flour. Tap out any excess flour.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's fine!! Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
Scoop 1/3 of the batter into the prepared pan. Sprinkle half of the chai-pecan mixture evenly over the batter. Cover with another 1/3 of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
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.
Let the cake cool completely then drizzle liberally with the chai glaze.
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