I went through a real chai kick last autumn, and added it to everything. My coffee, drinking it on its own - there was no limit. Including adding it to cake. And what better recipe to alter in this case than the iconic coffee cake?
Made in a loaf tin, this dirty chai coffee cake has a literal swirl of flavours, with have the mix being simply chai flavoured, and the other half having a hint of coffee too. I didn't add too much coffee, as most of my family isn't too keen on treats that taste like coffee, so feel free to up the amount if you're a true fan! Just go slow - coffee can become very overpowering very quick, and the chai is the true star here.
Ingredients
1/2 cup milk
4tsp chai powder mix (I used drinkmechai)
250gr self raising flour
1tsp baking powder
300gr white sugar
1/2 cup neutral oil (I used vegetable)
1tsp vanilla essence
4 eggs
2tsp coffee
Shot of hot water
5tsp self raising flour (extra)
Method
1. Preheat your oven to 180 degrees celsius. Grease your preferred cake tin (I used a loaf tin) and line with baking sheet.
2. Heat up the milk until lukewarm - just enough to melt the chai powder. Add to a large mixing bowl.
3. Sift in the self raising flour and baking powder. Whisk until combined.
4. Add the sugar, oil, vanilla, and eggs. Whisk well to combine entirely until a smooth mixture forms.
5. Place half the mixture in the loaf tin.
6. In a small glass, mix together the coffee and hot water. Add to the remaining cake mixture along with the extra flour. Mix until well combined.
7. Pour the coffee mixture on top of the chai mixture in the loaf tin. Using a knife, swirl the mixture around in the middle. Don't do so too much or the mixture will just become one thing. (Not the end of the world, just loses the swirl effect!) Bake for around 35-45 minutes, or until a knife comes out clean.
8. Allow to cool and sprinkle some icing sugar on top. Enjoy with your favourite coffee drink!
Recreating this recipe? Tag me on instagram @juliawgr!
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