In large bowl combine flour, sugar, baking powder, soda, salt and cinnamon. Add butter and mix until crumbly. In a separate bowl, mix together Oregon Chai Original concentrate, egg and vanilla. Blend into flour mixture and spread in a 9×9 inch greased baking pan or into a small bundt pan. In a small bowl, mix flour, ½ cup brown sugar and 3 Tbsp. Butter until crumbly. Set aside. In a saucepan sauté apples in 2 Tbsp. Butter for approximately 2 minutes. Add Original Chai concentrate, cover and continue to cook for 2 more minutes. Spread the crumb mixture on batter. Spoon apples over top and sprinkle with remaining brown sugar. Bake 350* for about one hour or until the top is golden brown and a toothpick comes out with moist crumbs. While your coffeecake cools for 10 minutes, take some of the remaining Original Chai concentrate, mix with equal parts milk, heat, and relax.