Chai Latte and Blueberry Coffee Cake

Chai Latte and Blueberry Coffee Cake

Traditional coffee cake is a single layer cake flavored with cinnamon and has a streusel topping made from butter, flour, and sugar. When creating this recipe I included the warm blend of chai spice and chai tea with fresh blueberries , a layer of cheese cake and an oatmeal streusel topping. This cake looks fancy but is very easy to make and perfect for everyday or as a special occasion cake. Fragrant and delicious on its own, or sprinkle with powdered sugar, add a vanilla drizzle ,or serve with ice cream or whipping cream. It can be made in two 6-inch spring form cake pans or in one 8-inch spring form cake pan. Other flavor variations, berries or seasonal fruits can be substituted including raspberries, strawberries, blackberries, a fresh berry mix, apples or peaches.

Ingredients and Baking Tips

  1. A chai spice blend of cinnamon, ginger, cardamom, and allspice adds flavor and color without the need for additional fat and sugar.
  2. Fresh blueberries are a rich source of fiber, vitamin C, potassium, vitamin K, and manganese, are heart healthy, and support brain, digestive, and immune health. Blueberries contain anthocyanin and polyphenol antioxidants, helping to protect against disease and cell damage caused by free radicals.
  3. A combination of olive oil and butter adds flavor, while making a moist and tender cake.
  4. I like using maple syrup in many of my cake recipes, reducing the need for added sugar. It has a lower glycemic index compared to cane sugar and brown sugar. Maple syrup is rich in antioxidants and calcium, iron, magnesium, potassium, zinc, copper, and manganese.
  5. Baking tools and Equipment. An electric stand mixer, measuring cups and spoons, two 6-inch spring form cake pans (or one 8-inch spring form cake pan), baking spray, parchment paper, and a baking cooling rack.
  6. Using the classic French baking technique of “Mise en Place”, organizing baking tools, gathering and measuring ingredients before starting the recipe, ensures a smooth process and a high quality cake. Preparing the cheesecake filling and streusel topping before mixing the cake ingredients can also be helpful.


Chai Latte and Blueberry Coffee Cake

Cake Ingredients

5 tablespoons unsalted butter at room temperature

1/2 cup granulated sugar

1/4 cup extra light olive oil

1/4 cup maple syrup

2 large eggs

1 teaspoon vanilla extract

1/2 cup chai skinny latte concentrate (I used Tazo)

1 tablespoon freshly grated lemon zest

1/2 cup low fat buttermilk

2 cups all-purpose flour (sifted)

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground allspice

1 1/2 cups fresh blueberries

Cheesecake Layer

6 ounces cream cheese softened

one large egg lightly beaten

1/2 teaspoon pure vanilla

1/4 cup granulated sugar

2 tablespoons all-purpose white flour

Oatmeal Streusel Topping

1/2 cup all-purpose flour

1/2 cup old fashioned oats

1 tablespoon brown sugar

1 tablespoon white sugar

3 tablespoons cold unsalted butter


  1. Preheat oven to 350 degrees F. Spray 2- 6 inch spring form pans or one 8-inch spring form pan with baking spray then line the bottoms with parchment paper.
  2. In a medium bowl whisk together, sifted flour, baking powder, baking soda, cinnamon, ginger, cardamom, and allspice. Set aside.
  3. On medium speed with an electric hand or stand mixer beat butter and sugar together until smooth, add extra light olive oil and maple syrup, continue to beat until light and creamy about 3-4 minutes.
  4. Add vanilla, then eggs one at a time mixing well between additions.
  5. Add lemon zest and chai skinny latte concentrate, mix well.
  6. On slow speed of electric or stand up mixer alternate flour mixture and buttermilk to cake batter mixing just until flour begins to disappear. Try not to overmix.
  7. Spoon batter evenly between two -6 inch spring form cake pans or one 8-inch spring form cake pan.
  8. Top batter with fresh blueberries.
  9. To make the cheese cake layer: in a separate bowl light beat the cream cheese until smooth. Add the sugar, beaten egg, and vanilla and mix well. Stir in flour until blended. Spread cheese cake layer evenly over the blueberries and cake batter.
  10. Prepare the streusel topping. In a small bowl mix the flour, oatmeal, brown and white sugars, and ground cinnamon. Cut in the butter with a pastry blender or with two forks until topping resembles coarse crumbs. Sprinkle batter with streusel topping.
  11. Bake on center rack of preheated oven for approximately 45 minutes, or until cake is baked through and lightly springs back or by inserting a toothpick. Cool in pan for 15 minutes then release and continue to cool on a baking rack.

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Chocolate Banana Raspberry Mini Bundt Cakes


Happy Valentines Day !


It may be cold and snowy today but the weather can’t stop me from baking Valentines treats. A combination of chocolate, banana, and raspberries, these mini- bundt cakes have a rich moist chocolate flavor that will warm your heart. I used banana, maple syrup, and raspberry jam for just the right amount of sweetness that compliments well with 100% cocoa powder and instant espresso.


Chocolate Banana Raspberry Mini Bundt Cakes
  • 6 tablespoons unsalted butter softened 
  • 1/3 cup white granulated sugar
  • 1/4 cup grape seed or canola oil 
  • 1/4 cup maple syrup 
  • 2 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup mashed bananas (approximately 2 medium bananas) 
  • 2 tablespoons seedless raspberry jam 
  • 1/3 cup buttermilk 
  • 2 teaspoons instant espresso powder 
Dry ingredients 
  • 1 2/3 cup all purpose flour (sifted)
  • 1/3 cup 100% unsweetened cacao powder 
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda 

preheat oven to 350 degrees F. Spray a 6 well mini bundt pan with a non-stick baking spray. 

  1. In a medium bowl whisk together the sifted flour, cacao powder, baking powder, and and baking soda. Set aside. 
  2. On medium speed of an electric or standup mixer cream unsalted butter , add granulated sugar and beat until smooth, add grape seed or canola oil, and maple syrup and continue to beat until light and fluffy, about 3-4 minutes. 
  3. Add vanilla extract, then eggs one at a time, mix until well blended. 
  4. On low speed gradually mix in mashed banana and seedless raspberry jam until blended. 
  5. In a separate glass measuring cup whisk together the buttermilk and espresso powder.  
  6. On slow speed of electric mixer gradually add flour mixture and buttermilk alternately to batter,  starting and ending with flour mixture in 3 additions, being careful not to over mix. 
  7. Evenly spoon batter into the mini bundt pan. Bake for 25 to 30 minutes, and tops lightly spring back to touch. Cool in pan for 15 minutes and then remove to a cooling rack.



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