Spiced Chai Latte Cakes With Figs And Toasted Almonds

sweets / baking

My favorite item to get at my local coffee shop behind my house is an iced spiced chai latte with an extra shot. I figured, why not turn this delicious drink into a dessert?

This dessert has so many delicious elements to it. First is the cake itself. It’s not too sweet with a hint of spice from the homemade chai spice mixture. The toppings of fresh green figs and toasted almonds slices are the perfect added sweetness and crunch to this super moist cake. And the almond cream cheese frosting is the part I literally can’t get enough of and want to have all my cakes.

I made mine into mini cake loaves, but you can use (2) 9” round cake pans also. Either way, this will be the prettiest dessert you ever make.

Spiced Chai Latte Cakes With Figs And Toasted Almonds

(makes 16 mini loafs or (2) 9” round cake pans)

ingredients:

chai spice:

• 2 tbsp ginger

• 2 tbsp ground cinnamon

• 1 tbsp ground allspic

• 1 tbsp ground cardamon

• 1.5 tsp ground nutmeg

• 1.5 tsp ground cloves

spiced chai latte cake:

• 1/3 c up brewed espresso

• 1 2/3 cup all purpose flour

• 1/2 cup almond flour

• 2-3 tsp chai spice blend (see above)

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter, room temperature

• 1/4 cup canola oil or other neutral baking oil

• 1 cup light brown sugar

• 1/4 cup granulated sugar

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• 1 tsp almond extract

almond cream cheese frosting:

• 4 tbsp unsalted butter, room temperature

• 4 oz. cream cheese, room temperature

• 2 tbsp honey

• 1/2 tsp vanilla extract

• 1/2 tsp almond extract

• 1/2 tsp salt

• 1 cup powdered sugar

• 1 tbsp milk

• honey, fresh figs and toasted almonds for topping

directions:

1. brew espresso according to the package directions and cool to room temperature before using in the cake.

2. preheat the oven to 350. grease your cake pans or mini loaf pans.

3. whisk the flours, baking powder, chai spice and salt together until well combined. Set aside.

4. beat together the oil and butter together until smooth.

5. with the mixer on low, slowly stream in both sugars into the oil/butter mixture until all the sugar is added. on medium speed, beating until the mixture is light and fluffy.

6. add eggs and vanilla extract and almond extract.

7. stir in half of the dry ingredients, then the brewed espresso and milk, and then the rest of the dry ingredients.

8. pour batter into the prepared pan or pans. for the mini loaves, bake for 25-35 minutes, checking for doneness. for (2) 9” round pans, bake for 45-60 minutes, also checking for doneness.

9. let the cake cool completely and then remove them from the pans.

10. now make the frosting. beat together room temperature butter, room temperature cream cheese, honey, vanilla, almond, and salt until creamy and well combined, about 4-5 minutes.

11. spread the icing on top each cake, top with halved fresh, toasted almonds, and a drizzle of honey. to make the toasted almonds, add the sliced almonds to a pan on medium high and keep tossing every 1 minute to ensure they don’t burn. use when they are golden brown.

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