Coffee Cake With Chai Spiced Crumb Topping And Bourbon Glaze Recipes

CHAI SPICED COFFEE CAKE

Steps:

• Preheat the oven to 350. Grease a 9x9 baking pan with butter or cooking spray. Set aside.
• In a small bowl, add whole milk and 1 tsp espresso powder. Mix together until it's combined and then set it aside.
• In a large bowl, beat together softened butter and 3/4 cup granulated sugar until combined and fluffy - about 2 to 3 minutes. Add the 2 eggs in ONE at a time and vanilla extract and continue to beat until fluffy.
• In a medium bowl, add the all purpose flour, cozy chai spices and baking powder. Whisk together to combine.
• Slowly add both the dry ingredients and the espresso/milk mixture at the same time - a little bit of each at the same time.
• Lastly, add brown sugar, turbinado sugar, all purpose flour, chai spices and espresso powder to the dry ingredients bowl you just used. Mix together and then add 1 stick of melted butter. Mix together.
• Add the cake mixture to the pan and spread evenly. On top of the pan, add the brown sugar mixture you just made. Swirl it in if gently to the top.
• Place in the oven and bake for about 30 minutes or until you can put a toothpick in it and it is clean! Let it cool in the pan until COMPLETELY cool.
• Move cake to a wire rack. For the glaze, add powdered sugar, milk and chai spices. Mix until desired consistency and then pour over the coffee cake.
• Slice and eat up! YUM!

BOURBON-GLAZED COFFEE CAKE WITH FIG PRESERVES

Steps:

• Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the fig preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and bourbon in a medium bowl until smooth. Drizzle the glaze over the cake and let set.