Name: Chai Apple Crumb Cake
Prep time: 20 min
Cook time: PT-487913H19M42S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 small apples, peeled and thinly sliced; 40 g light brown sugar (3 tbsp); 1 tbsp chai spice; 60 g unsalted butter (¼ cup); 90 g light brown sugar (⅓ cup + 1 tbsp); 120 g all-purpose flour (1 cup); 1½ tsp chai spice; 210 g all-purpose flour (1¾ cups); 2 tsp baking powder; ½ tsp salt; 125 g unsalted butter (½ cup + 1 tbsp), room temperature; 175 g granulated sugar (¾ cup + 2 tbsp); 2 eggs, room temperature; 2 tsp vanilla extract; 135 g whole milk, room temperature (½ cup + 2 tbsp); 75 g sour cream, room temperature (5 tbsp); 180 g apple butter (⅔ cup), optional; 90 g powdered sugar; 1–2 tbsp macerated chai apple juice

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Short Description

A cozy spiced crumb cake layered with tender chai-infused apples, buttery streusel, and an optional sweet chai glaze—perfect for autumn mornings, tea time, or dessert.

Why You’ll Love This Recipe

This chai apple crumb cake has everything you want in a comforting bake: warm chai spices, moist butter cake, sweet apple slices, and a crunchy streusel topping. The optional apple butter layer adds richness, while the glaze ties it all together with extra sweetness and spice. It’s a show-stopping treat that’s easier to make than it looks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chai Apples

3 small apples, peeled and thinly sliced
40 g light brown sugar (3 tbsp)
1 tbsp chai spice

Chai Streusel

60 g unsalted butter (¼ cup)
90 g light brown sugar (⅓ cup + 1 tbsp)
120 g all-purpose flour (1 cup)
1½ tsp chai spice

Butter Cake

210 g all-purpose flour (1¾ cups)
2 tsp baking powder
½ tsp salt
125 g unsalted butter (½ cup + 1 tbsp), room temperature
175 g granulated sugar (¾ cup + 2 tbsp)
2 eggs, room temperature
2 tsp vanilla extract
135 g whole milk, room temperature (½ cup + 2 tbsp)
75 g sour cream, room temperature (5 tbsp)
180 g apple butter (⅔ cup), optional

Chai Glaze (Optional)

90 g powdered sugar
1–2 tbsp macerated chai apple juice

Directions

Prepare the Pan

Preheat oven to 350°F (175°C). Generously butter a 9-inch cake pan. Crumple and un-crumple parchment paper, then line the pan so it sticks to the butter. Set aside.

Chai Apples

Peel and thinly slice the apples. Toss them with brown sugar and chai spice until evenly coated. Set aside, reserving any juices for the glaze.

Chai Streusel

Melt butter in a medium bowl. Stir in brown sugar, flour, and chai spice with a fork until clumps form. Set aside.

Butter Cake

In a small bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl (stand mixer or hand mixer), beat butter and sugar for 3–4 minutes until light and fluffy.
Scrape down the sides, then add eggs and vanilla. Mix until combined.
Add half of the dry ingredients and mix gently. Stir in all the sour cream and milk until combined. Fold in remaining flour until just incorporated.
Pour half the batter into the prepared pan and smooth out the top. If using, spread apple butter evenly over the batter. Top with the remaining batter and smooth again.
Layer apple slices over the batter, leaving juices behind. Top evenly with streusel.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the cake cool until warm to the touch, then lift it out using the parchment paper.

Chai Glaze (Optional)

In a small bowl, whisk powdered sugar with reserved apple juice until smooth. Adjust consistency with more juice or powdered sugar as needed.
Once the cake has cooled completely, drizzle glaze over the top before serving.

Servings and Timing

Servings: 8–10 slices
Prep Time: 20 minutes
Bake Time: 40–50 minutes
Total Time: About 1 hour 10 minutes

Variations

Add chopped pecans or walnuts to the streusel for extra crunch.
Swap chai spice for apple pie spice or cinnamon for a different flavor profile.
Layer in thin slices of pear instead of apples for a fall twist.
Use Greek yogurt in place of sour cream for a tangier flavor.
Add a handful of raisins or dried cranberries to the apple layer.
Drizzle with caramel sauce instead of glaze for a richer topping.
Make it gluten-free using a 1:1 gluten-free flour blend.
Stir ½ tsp ground ginger into the cake batter for more spice.
Use cardamom sugar instead of powdered sugar glaze for a fragrant topping.
Bake in a springform pan for easier removal and presentation.

Storage/Reheating

Store cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To freeze, wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
Reheat slices in the microwave for 15–20 seconds or in the oven at 300°F for 5–7 minutes.

FAQs

What makes this cake “chai” flavored?

The chai spice blend—typically a mix of cinnamon, cardamom, ginger, cloves, and allspice—gives the cake its signature flavor.

Can I use store-bought chai spice?

Yes, or you can make your own by blending warm spices like cinnamon, ginger, cardamom, and cloves.

Do I have to add the apple butter layer?

No, it’s optional but adds extra moisture and apple flavor. The cake is delicious with or without it.

Can I use a different type of apple?

Yes, tart apples like Granny Smith or sweet ones like Honeycrisp both work well.

Why do I need to line the pan with parchment paper?

It prevents sticking and makes it easier to lift out the cake once cooled.

Can I make this recipe in advance?

Yes, the cake keeps well for several days and the flavors deepen over time.

How can I make the streusel extra crunchy?

Chill the streusel briefly before baking to help it hold its texture.

What if I don’t have sour cream?

Substitute with plain Greek yogurt or buttermilk.

Can I make this into muffins?

Yes, divide the batter among muffin cups and bake for 20–25 minutes.

Is the glaze necessary?

No, it’s optional—the cake is moist and flavorful on its own. The glaze just adds extra sweetness and shine.

Conclusion

This Chai Apple Crumb Cake is the ultimate cozy bake—layered with spiced apples, buttery streusel, and a moist cake base. Whether served warm with coffee or dressed up with glaze for dessert, it’s a versatile recipe you’ll want to make again and again.

Chai Apple Crumb Cake

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Author: Maggie
Total Time: 1 hour 10 minutes
Yield: 8–10 slices
Diet: Vegetarian

Print Recipe

Description

A cozy spiced crumb cake layered with tender chai-infused apples, buttery streusel, and an optional sweet chai glaze—perfect for autumn mornings, tea time, or dessert.

Instructions

Preheat oven to 350°F (175°C). Generously butter a 9-inch cake pan. Crumple and un-crumple parchment paper, then line the pan so it sticks to the butter. Set aside.
Peel and thinly slice the apples. Toss them with brown sugar and chai spice until evenly coated. Set aside, reserving any juices for the glaze.
Melt butter in a medium bowl. Stir in brown sugar, flour, and chai spice with a fork until clumps form. Set aside.
In a small bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl (stand mixer or hand mixer), beat butter and sugar for 3–4 minutes until light and fluffy.
Scrape down the sides, then add eggs and vanilla. Mix until combined.
Add half of the dry ingredients and mix gently. Stir in all the sour cream and milk until combined. Fold in remaining flour until just incorporated.
Pour half the batter into the prepared pan and smooth out the top. If using, spread apple butter evenly over the batter. Top with the remaining batter and smooth again.
Layer apple slices over the batter, leaving juices behind. Top evenly with streusel.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the cake cool until warm to the touch, then lift it out using the parchment paper.
In a small bowl, whisk powdered sugar with reserved apple juice until smooth. Adjust consistency with more juice or powdered sugar as needed.
Once the cake has cooled completely, drizzle glaze over the top before serving.