Spiced Chai Latte Coffee Cake w/Honey Icing

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Fall is my favorite time of year and with it comes pumpkin spice lattes and warm chai tea in the cool afternoons...with a generous slice of coffee cake. Coffee cakes are also good for the BFD menu, or breakfast for dinner. For this coffee cake, I used the Oregon Chai Tea Latte Mix. Whichever brand you use, make sure that it's already concentrated, or you'll have to do it yourself. In this case, I reduced the amount of water by half.

Spiced Chai Latte Coffee Cake w/Honey Icing

Coffee Cake

1¼ cup unbleached white flour
1¼ cup whole wheat flour
2 tsp pumpkin pie spice
½ tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup sugar
1 stick butter or margarine, softened
2 eggs
¾ cup buttermilk
½ cup chai tea latte*
1 tsp vanilla

*If using the Oregon Chai Tea Latte Mix, the directions say to mix one packet with 8oz of water. For this recipe, mix one packet with 4oz of water.

Icing

1 cup powdered sugar
4 Tbsp honey
1 Tbsp butter, melted
1-2 Tbsp water

Topping (optional)
½ - 1 Tbsp brown sugar

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Instructions
Generously grease a 10 inch bundt pan. Heat oven to 350° F.

For the cake
Combine the unbleached white flour, wheat flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. In a mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, stirring thoroughly after each. Add flour mixture and buttermilk alternately beginning and ending with flour mixture. Stir thoroughly. Add chai tea latte and vanilla and stir thoroughly. Pour batter into greased bundt pan. Bake 45-50 minutes. Remove from oven and cool for 10 minutes in pan. Remove cake from pan and cool on wire rack before icing.

For the icing
Combine all ingredients in a mixing bowl and mix thoroughly. Drizzle over cake.

For the topping
Some brown sugar can add a little bit of sparkle to the coffee cake. Start with one tablespoon of brown sugar and lightly sprinkle over iced coffee cake.

Inspiration recipe(s): Oregon Chai Apple Pie Coffee Cake

Enjoy!

~CD