Chai Peach Crumb Cake

Lots of chai, lots of peaches, lots of crumb. If you love those three things then you will love this cake. Serve it with English tea. I don't suggest drinking Chai tea with it, you don't want to overdo it or cover the flavor from the cake that you worked so hard for.

Fluffy chai soaked cake stuffed with fresh peaches and sweet crystallized ginger, filled and topped with spiced brown sugar crumble.

Chai Peach Crumb Cake
4 chai tea bags (I used Stash Decaf Vanilla Chai)
1c warm oat milk
1/3c canola oil
1 tsp vanilla
1 tbl white vinegar
1c whole wheat pastry flour
1/2c organic sugar
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 tsp minced crystallized ginger
1c fresh chopped peaches

Crumble
3/4c whole wheat pastry flour
1/4c organic brown sugar
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
3/4c chopped pecans
1/3c canola oil

Preheat the oven to 350. Grease a 9-inch cake pan.
In a small bowl, steep tea bags in warm milk for 5 minutes. Squeeze out bags and let milk cool.
Combine the milk, oil and vinegar in a bowl and set aside.
In a large bowl mix together the flour, sugar, baking powder, baking soda, cinnamon and salt.
Add the wet mixture to the dry mixture and stir until just combined. Fold in the chopped ginger and peaches.

To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt and pecans. Add the oil and work the batter into a crumble.

Pour half of the coffee cake batter into the cake pan. Sprinkle half of the crumble mixture on top and cover with remaining coffee cake batter. Top with remaining crumble and bake for 35 minutes, or until a toothpick inserted into the middle comes out clean. Let cool for 10 minutes. If possible, eat while still warm, that's my favorite way.