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–+ servings

Chai Apple Crumb Cake

4.92 from 25 votes
Moist and buttery cake, topped with chai spiced apples and a chai streusel.
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Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Servings12 slices
Calories421 kcal

Ingredients 

Chai Apples

  • 3 small apples peeled & thinly sliced
  • 40 g light brown sugar (3 tbsp.)
  • 1 tbsp. chai spice

Chai Streusel

  • 60 g unsalted butter (¼ c.)
  • 90 g light brown sugar (⅓ c. + 1 tbsp.)
  • 120 g all purpose flour (1 c.)
  • 1 ½ tsp. chai spice

Butter Cake

  • 210 g all purpose flour (1 ¾ c.)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 125 g unsalted butter (½ c. + 1 tbsp.) room temperature
  • 175 g granulated sugar (¾ c. + 2 tbsp.)
  • 2 eggs room temperature
  • 2 tsp. vanilla
  • 135 g whole milk room temperature (½ c. + 2 tbsp.)
  • 75 g sour cream room temperature (5 tbsp.)
  • 180 g apple butter (⅔ c.) optional

Chai Glaze (optional)

Instructions 

  • Preheat the oven to 350°F / 175°C. Generously butter a 9" cake pan. Crumple up some parchment paper, then un-crumple it and place it into the buttered cake pan, making sure it sticks to the bottom and sides. Set aside.

Chai Apples

  • Wash, peel, and thinly slice the apples. Mix the apples with the brown sugar and chai spice well, making sure the mixture is evenly dispersed throughout each apple slice. Set aside.

Chai Streusel

  • In a medium sized bowl, melt the butter. To the butter, add the sugar, flour, and chai spice. Use a fork to mix the ingredients together until you have formed clumps of dough. Set aside.

Butter Cake

  • In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer, in a large bowl) beat together the butter and sugar for 3-4 minutes, until light and fluffy.
  • Use a rubber spatula to scrape down the sides of the bowl. Add in both eggs and the vanilla. Beat until well combined (~1 min.)
  • Add in half of the flour mixture, and mix by hand just until the flour is incorporated. Add in all of the sour cream and milk and mix until combined. Add in the rest of the flour, and lightly fold the mixture together just until all of the flour is incorporated.
  • Pour half of the cake batter into the prepared cake pan and smooth out the top. Place dollops of the apple butter on top of the cake, then carefully smooth it into an even layer.
  • Pour the remaining cake batter into the pan and smooth it out into an even layer. Place the apples on top of the batter, making sure to leave out the juice from the apples. (Be sure to keep the leftover juice for the glaze!)
  • Top the apples with the streusel. Bake for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs.
  • Let the cake cool in the pan until no longer too hot to touch, then use the parchment to lift the cake out of the pan.

Chai Glaze (optional)

  • In a small bowl, whisk together the powdered sugar and leftover juice from the apples. If the mixture is too thick, add some more juice, or milk if none is left. If the mixture is too thin, add more powdered sugar.
  • Once the cake has cooled to room temperature, drizzle the glaze over the top. Serve and enjoy!

Notes

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | | Oven Thermometer | Milk Pan | 9-inch Cake Pan
The original version of this version did not include a layer of apple butter but it now does for some extra apple flavor and visual appeal! The apple butter can easily be omitted from the recipe if needed.

Nutrition

Serving: 1sliceCalories: 421kcalCarbohydrates: 68gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 193mgPotassium: 150mgFiber: 2gSugar: 43gVitamin A: 511IUVitamin C: 2mgCalcium: 107mgIron: 2mg