Ingredients
2 cups all-purpose flour
1 tablespoon chai spice blend (see notes)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1 cup granulated sugar
2 eggs
1/2 cup whole milk
1 15 ounce can pumpkin puree
Topping
1/2 cup all-purpose flour
1/2 cup brown sugar (packed)
1/4 cup unsalted butter (cold, cut into pieces)
1 teaspoon chai spice blend (see notes)
Instructions
Preheat oven to 350°F. Grease or butter the inside of a 13 x 9-inch cake pan or two 8-inch pans.
Oven set to 350F
Combine the flour, chai spices, baking powder, baking soda, and salt in a small bowl and set aside.
Dry ingredients mixed together in a glass bowl with other ingredients around it
Cream the butter and sugar together in an electric mixer.
Butter and sugar creamed together in a mixer bowl
Add the eggs one at a time. Slowly add the milk and pumpkin puree.
Wet ingredients for pumpkin chai coffee cake in a mixing bowl
Gradually add the flour mixture a little at a time until everything is well blended.
Pumpkin chai coffee cake batter in a silver mixing bowl
Spread the batter evenly into the prepared cake pan.
Pumpkin chai coffee cake batter in a cake pan
In the same bowl used for the flour mixture, mash together the flour, brown sugar, butter, and chai spices for the topping with a fork until moist crumbles form.
Chai crumb topping in a glass bowl
Sprinkle the crumbs evenly over the cake batter.
Pumpkin chai coffee cake in a cake pan prior to baking
Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
A baked pumpkin chai coffee cake in a cake pan
Let cool before serving.
