Three Cups of Chai Cake
 
 
Ingredients
  • 4 large ripe bananas
  • ¾ cup organic cane sugar (substitute with white sugar if needed)
  • 1 egg, slightly beaten
  • ? cup melted butter
  • ¾ cup spelt flour (substitute whole wheat or all-purpose if you don’t have spelt)
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1 tsp cardamom
  • Streusel Topping
  • ½ cup all-purpose flour
  • ¼ cup brown sugar, packed
  • ½ stick (1/4 cup) unsalted butter, softened
  • 1 tsp ground cinnamon
Instructions
  1. Line 12 – 125 ml canning jars and place them in large cake pan or on a cookie sheet. Line approximately 8 cupcakes in a cupcake tin for the remaining batter.
  2. Make the streusel topping by mixing ingredients together with a fork or by gently rubbing between your fingers.
  3. Mash bananas and add sugar, egg and melted butter.
  4. Add dry ingredients, folding gently together until just blended.
  5. Spoon the batter into jars and cupcake tin, approximately 1/2 -3/4 full.
  6. Bake cakes in muffin tin for only approximately 20 minutes, until lightly browned and cooked through.
  7. Cakes baked in canning jars take longer to cook, bake in jars at 375°F for approximately 35-40 minutes or until a skewer inserted comes out clean.
  8. Sprinkle any leftover topping over baked cakes. When completely cooled, screw on lids.
  9. Perfect, fragrant little cakes for an afternoon cup of tea and a moment to be grateful…
Recipe by Just a Smidgen at https://justasmidgen.com/2011/09/02/three-cups-of-chai-cake-courage-compassion-and-connection/