Chai spice strawberry crumb cake

March 12 2014
by emma

So I made a cake a while back.  I am very fond of cake however don’t make them that often because I tend to go overboard and have two pieces in one go.  The spices in this cake are lovely and reminiscent of Chai flavours with fresh strawberries and a crunchy topping.

This cake is really nice on its own; fluffy and high but I think a dollop of thick cream on top would be even better.  There aren’t a huge amount of strawberries, just enough for a bite or two of fresh, sticky sweetness on the base.  You could, obviously, disperse them throughout the cake like I usually do however I love how jammy and sticky the fruit became on the base of this cake.

chai strawb cake

Recipe for Chai spice strawberry crumb cake:

2 1/2 cups self raising flour
1/4 tspn salt
1 tspn ground cinnamon
1/2 tspn ground ginger
1/4 tspn ground cardamom
1/4 tspn ground nutmeg
A few grinds of black pepper
120g unsalted butter, softened at room temperature
3/4 cup light brown sugar, firmly packed
1/2 cup raw sugar
2 large eggs
1 tspn vanilla extract or maple extract
1 1/4 cups buttermilk

40g pecans, chopped coarsely
1 x 20ml tblspn desiccated coconut
1 x 20ml tblspn brown sugar

250g whole fresh strawberries, chopped

Preheat oven to 180 degrees C.  Grease 20cm (w) x 6cm (h) spring-form cake tin with butter.  Place baking paper on the base of tin.  Sprinkle over strawberries.

Stir the topping ingredients together in a small bowl.

Sift together the flour, salt and spices.  Cream butter and sugars in a mixing bowl using electric mixer on medium speed for 3-5 minutes, or until light and fluffy; add vanilla and eggs, one at a time beating on low speed just until combined, scraping bowl regularly.   In 4 additions, add sifted dry ingredients, alternating with buttermilk, beating on low speed until just combined (don’t over-beat the mixture – I finish folding with a wooden spoon).

Pour batter over the strawberries and smooth top with a butter knife  or spatula – sprinkle over topping.  Bake for 45-60 minutes, or until a skewer inserted in the centre comes out clean and/or top springs back when pressed.

Cool in pan on cooling rack for 8 minutes; then remove sides of cake tin and place cake on the base onto cooling rack to cool completely (remember the strawberries on the base when you turn it out; I find it easier to cut slices while the cake is still on the base).

Serves: 8

Adapted from a previous post which was adapted from: Southern Food About

6 Responses leave one →
  1. Hi Emma, I have not been blogging or posting any foods lately…but will try to do my best soon! (another wordless Wednesday for me)

    I adore your beautiful and super delicious and moist crumb cake! The photos are spectacular…as always!

  2. Jammy sticky strawberries beneath a glorious layer of spiced cake? I’d be having two slices too! With some whipped cream of course 🙂
    What a perfect afternoon treat!

  3. What a gorgeous cake. Spiced cakes are so comforting. The stickiness from the berries and the dollop of whipped cream won me over though. Beautiful images as always.

  4. Your cake is beautiful! I made it but I had to use raspberries because strawberries are hard to find at the moment. And it was really good!! Chai spices in any baked goods get me every time. Thanks for the recipe 🙂

    1. I love that you made it Wendy! And so glad you liked it, raspberries would be even better than strawberries I think.

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