Dirty Chai Streusel Loaf

Dirty Chai Streusel Loaf

I will never forget my first Dirty Chai. I love coffee, I adore chai, but combining the two into one steaming hot beverage never occurred to me before. A Dirty Chai is just that, a chai latte and a flat white have a baby, and trust me, it’s a divine one. It is now one of my go to hot drink orders, provided the chai syrup is proper masala chai and the espresso is strong.

I wanted to create a loaf cake that boasted the same delicious medley of flavours, the perfect afternoon slice alongside a cup of chai, coffee, or both. This cake combines coffee with cardamom, cinnamon, nutmeg, cloves and ginger to bring a moist, tender sponge, then it is topped with a hazelnut streusel for a bit of crunch, and a coffee glaze for that extra hit of that coffee flavour. What’s not to love?

Dirty Chai Streusel Loaf

This cake combines coffee with cardamom, cinnamon, nutmeg, cloves and ginger to bring a moist, tender sponge, then it is topped with a hazelnut streusel for a bit of crunch, and a coffee glaze for that extra hit of that coffee flavour.

Ingredients
  

  • 1.5 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp grated or ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 200 g plain flour
  • 2 tsp baking powder
  • 100 g soft brown sugar
  • 70 g caster sugar
  • 120 g butter softened
  • 2 large eggs room temperature
  • 1/4 cup strong brewed coffee or espresso
  • 1/4 cup milk or plant milk of choice

Streusel Topping

  • 65 g butter cold, cubed
  • 50 g caster sugar
  • 25 g roasted hazelnuts roughly chopped
  • 70 g plain flour

Coffee Glaze

  • 1/2 tbs instant coffee
  • 100 g icing sugar
  • 1-2 tbs milk of choice

Instructions
 

  • Preheat the oven to 180 degrees celsius. Grease and line a standard loaf tin.
  • In another bowl, combine the spices, flour and baking powder. Make sure your brewed coffee/espresso is room temperature. Add half of the flour mix to the wet mixture, then add half of the coffee liquid, then the other half of the flour mixture, followed by the final half of the coffee liquid. Do not overmix, stir in until just combined. A few streaks of flour is not a problem. Add the batter to the loaf pan.
  • In another bowl, add the cold butter, sugar and flour. Using either your fingertips or pulse mode on a food processor, combine into a crumble texture. Sprinkle this over the batter, then top with the hazelnut pieces. 
  • Bake for approximately 50 minutes, or until a skewer inserted into the centre comes out with a few dry crumbs.
  • Whilst baking, prepare your glaze. Sieve the icing sugar into a bowel. Microwave or heat your tablespoon of milk and dissolve the instant coffee granules in it. Add this to the icing sugar and mix well until you have a smooth glaze. If you want it to be more liquid, add another tablespoon of milk.
  • Drizzle the glaze over the cake whilst it is still warm. Allow to cool completely before serving. Enjoy!

Notes

Store in an airtight container for 3-4 days. 

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