Wake up and smell the coffee—literally! Our Cast Iron Espresso Chai Coffee Cake is a sweet and spiced treat that combines bold espresso notes with the warm, cozy flavors of chai, baked to perfection in a cast iron skillet. Whether it’s for breakfast, a midday pick-me-up, or dessert, this cake is a guaranteed crowd-pleaser that pairs perfectly with your favorite cup of coffee or tea.
Cast Iron Espresso Chai Coffee Cake
Ingredients
For Topping
- ½ Cup (Plus 2 Tbsp) All-purpose flour
- ⅓ Cup Packed light brown sugar
- 2 Tsp Espresso grinds
- ½ Tsp Flaky salt
- ½ Tsp Ground cinnamon
- 3 Tbsp Unsalted butter melted
For Cake
- 1 Cup Packed light brown sugar
- ½ Cup Unsalted butter melted
- 2 Large Eggs
- 2 Tsp Vanilla extract
- 1½ Cups All-purpose flour
- 2 Tsp Espresso grinds
- 1½ Tsp Baking powder
- 1 Tsp Ground cinnamon
- ½ Tsp Kosher salt
- ½ Tsp Ground ginger
- ¼ Tsp Ground cloves
- ⅛ Tsp Ground chai powder
- ⅛ Tsp Ground black pepper
- ½ Cup Sour cream
- ¼ Cup Whole milk
Instructions
- Preheat the oven to 350 degrees. Coat a 10-inch cast-iron skillet with butter.
For Topping
- In a medium bowl, whisk together flour, brown sugar, espresso powder, salt, and cinnamon. Stir in melted butter until mixture is crumbly.
For Cake
- In a large bowl, whisk together brown sugar, melted butter, eggs, and vanilla.
- Whisk in flour, espresso grinds, baking powder, cinnamon, salt, ginger, cloves, chai powder, and pepper. Whisk in sour cream and milk until combined.
- Spread batter into prepared pan. Sprinkle topping onto batter.
- Bake until a wooden pick inserted in center comes out clean, about 30 to 35 minutes.
- Let cool for a few minutes before serving.
- Enjoy!
