Ingredients
Chai Spice Mix
- Combine and set aside
- 1 Tbsp ground dry ginger
- 1 Tbsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1 Tbsp ground cardamom and
- 1 tsp finely ground black pepper
Streusel Topping
- Combine and set aside
- 100 g (1/2 Cup) Granulated Sugar
- 107 g (1/2 Cup packed) Brown Sugar
- ½ tsp Salt
- 120 g (1 Cup) All Purpose Flour
- 1 ½ Tbsp Chai Spice Mix
- 70 g (5 Tbsp) Unsalted Butter, melted
Cake
- 170 g (3/4 Cup) Unsalted Butter (room temp)
- 200 g (1 Cup) Granulated Sugar
- 160 g (3/4 Cup packed) Brown Sugar
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- 1 Tbsp Vanilla Bean Paste
- 3 Large Eggs
- 392 g (1 ¾ Cups) Whole Milk
- 454 g (3 ¾ Cups) All Purpose Flour
Filling
- Combine and set aside
- 215 g (1 Cup packed) Brown Sugar
- 2 Tbsp Chai Spice Mix
Directions
Cake
Mix until fluffy butter, both sugars, baking powder, baking soda and vanilla. Add eggs and mix. Alternate adding milk and flour in thirds.
Assembly, Baking, & Storage
Preheat oven to 350 F. Spray 6 small loaf pans.
Add 125 g of batter to each pan and spread. Cover with filling (about 36 g each). Top with 125 g of batter in each pan and spread. Top with Streusel (about 70 g).
Bake for 35 minutes. Store at room temperature for 5 days. Save in the refrigerator for 1 week or wrap tightly and freeze for 2 months.