nuts AND spices

Chai-Spiced Coffee Cake

Makes 1 (9-inch) cake

Warm spices and espresso powder make this crumb-topped cake taste like a chai latte.

Topping:

⅔ cup firmly packed light brown sugar
½ cup all-purpose flour
1 teaspoon espresso powder
½ teaspoon ground cinnamon
¼ teaspoon baking powder
½ cup unsalted butter, melted

Cake:

⅓ cup warm whole milk
1 teaspoon espresso powder
½ cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground ginger

Glaze:

1 cup confectioners’ sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon ground ginger
2 tablespoons whole milk

1. Preheat oven to 350°. Spray a 9-inch square cast-iron skillet with baking spray with flour.

2. For topping: In a medium bowl, combine brown sugar, flour, espresso powder, cinnamon, and baking powder. Add melted butter, tossing until moistened and crumbly.

3. For cake: In a small bowl, stir together warm milk and espresso powder until espresso is dissolved. Let cool.

4. In a large bowl, beat butter, granulated sugar, and vanilla with a mixer at medium speed until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl,