Chai Tea Crumb Cake
A very fragrant delicious tea cake, best served with a nice cup of well, Chai of course.
A coffee cake, or in this case a Chai tea cake, is often described as a less sweet, usually fragrantly spicy cake and often served with coffee or tea. These days with our fancy schmancy croissants and layered cakes, the tea cake has all but disappeared. It is very homey and CWA-ish and I have to say, completely perfect for the cooler months when you just need something a little bit yummy without being too over the top.
My (adult) kids ate this with slabs of butter, but I quite enjoyed it without butter (which is really saying something!) We love our Prana Chai and I'm warning you now, that crumble is sooo good straight from the bowl, uncooked. I had to step away!
I know you will enjoy this one. Happy baking!
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Need
-
The Crumble
- 1 Cup pecans coarsely chopped
- 1/2 Cup Prana Chai mix flavour of choice BUY
- 1/4 Cup dark brown sugar
- 3 Tablespoons bakers or strong flour
- 1 Pinch pink salt flakes BUY
- 4 Tablespoons butter melted BUY
-
The Cake
- 200 Grams raw caster sugar BUY
- 170 Grams butter cubed BUY
- 2 Teaspoons vanilla extract BUY
- 1 Pinch pink salt flakes BUY
- 3 eggs room temperature
- 140 Grams sour cream
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 250 Grams bakers or strong flour divided
Do
- 1
Whisk dry crumble ingredients together in a small bowl then add melted butter and combine until clumps form. Set aside.
- 2
Preheat oven to 165°C and spray and loaf tin, approx 23 x 13 cm. Line it with baking paper, leaving some overhang on the long sides of the tin. Press paper onto the tin, then turn it over so the greased side is facing up.
- 3
Place sugar, butter, vanilla and salt into the Thermomix bowl and chop 15 sec/speed 8. Insert butterfly and whip 1.5 min/butterfly/speed 3. Stop and scrape down sides of bowl once or twice to make sure the mixture is combining.
- 4
Set timer for 1 min/butterfly/speed 3 and add eggs, one at a time through the hole in lid. Scrape down sides of bowl as needed.
- 5
Add sour cream, baking powder and soda, and 100g of the flour. Whip 10 sec/butterfly/speed 3. Remove butterfly.
- 6
Add remaining flour and combine 12 sec/dough setting. Finish combining the mixture with a hand held spatula until smooth but not overworked. It should resemble a creamy batter.
- 7
Spread a little over half the batter into the prepared cake tin and then top it with half of the crumble mixture. Finish with the remaining batter and then top that with the rest of the crumble.
- 8
Bake for 75 minutes and then use a skewer to test the cake in the centre. If it comes out clean it is done. If not, then add a further 10 minutes increasing the heat to 170°C.
- 9
Cool in the tin for at least 15 minutes. Lift out of the pan onto a cooling rack and let cake cool completely before enjoying, though warm crumb-a-liscious cake is pretty hard to resist.
- 10
Serve with a cup of chai...of course.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
