Cinnamon Chai Coffee Cake

I've always enjoyed coffee cake, dating way back to childhood and Bisquick coffee cakes. This chai version from A Classic Twist caught my eye because I love chai flavors. It's quick enough to pull together within an hour, and it's a wonderful balance of sweet and spice. 

Cinnamon Chai Coffee Cake
2 1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cardamom
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1/2 cup brown sugar

1/2 cup melted butter or coconut oil

3 eggs

1/2 cup plain Greek yogurt

1 tsp. vanilla
Crumble Topping and Swirl

3/4 cup flour

1/2 cup brown sugar

1/4 cup melted butter or coconut oil

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. cardamom

1/4 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. cloves

1/4 salt

Cinnamon Glaze

1/2 cup powdered sugar

1 Tbsp. milk

1/4 tsp. cinnamon

Preheat oven to 350°F. Line a 9 x 9 pan with parchment paper, and set it aside. 

Whisk together flour, baking powder, baking soda, salt and spices in a large bowl. In another medium bowl, combine the sugar, coconut oil, eggs, yogurt and vanilla. Whisk until well combined. Slowly pair the wet ingredients into the dry ingredients. Gently mix until no clumps remain. 

Pour half this mixture into the prepared pan. 

Combine the crumble topping together, and sprinkle half the mixture onto the batter. Carefully spread the remaining batter on top of the crumble. Then sprinkle the remaining crumble topping over the batter. 

Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. While the cake is cooking, prepare the glaze by combining the ingredients together. Once the cake comes out of the oven, drizzle with glaze. Serve warm.