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Cast Iron Espresso Chai Coffee Cake

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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!