Ingredients:
- 1 1/4 cup Flour
- 1/2 cup Sugar
- 1 tsp. Baking powder
- 1/4 tsp. Baking soda
- 1/4 tsp. Salt
- 1 tsp. Cinnamon
- 1/2 cup Butter
- 1/3 cup The Original Latte Concentrate
- 1 Egg
- 1 tsp. Vanilla extract
- Topping:
- 1/2 cup Flour
- ½ cup + 2 Tbsp. packed brown sugar
- 5 tsp. Butter
- 2 cups Apples, pared, cored and sliced
- 1/4 cup The Original Latte Concentrate
Directions:
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 9x9 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.