Zingerman’s Ann Arbor Introduces a Chai-Infused Crumb Cake: A New Deli Classic

Zingerman’s Ann Arbor Introduces a Chai-Infused Crumb Cake: A New Deli Classic

Hailing from the pages of Zingerman’s Bakehouse (their highly anticipated cookbook by head bakers Amy Emberling and Frank Carollo), this "new deli" crumb cake reimagines a comfort staple with a sophisticated twist. Anchored by its signature moistness, the cake marries a tender sour cream base with a texturally rich, coconut-speckled crumb topping—infused with the warm, aromatic spices of chai for a layered, indulgent experience.

Key Flavor & Texture Highlights

This crumb cake balances the traditional crumbly-coconutty contrast with a lush, sour cream-laden interior that ensures tenderness. The "nubby" crumb topping, rooted in classic crumb cake technique, is speckled with toasted coconut flakes, adding a subtle nutty sweetness. Most notably, the Indian spices—ginger, cardamom, and cloves—elevate the cake with the same comforting warmth as a cup of chai, creating a harmonious blend of richness and aromatic depth.

Recipe: Zingerman’s Spiced Sour Cream Crumb Cake

Yields: 12 servings | Prep Time: 30 minutes | Bake Time: 45–50 minutes

Ingredients

For the Sour Cream Cake Layer:

• 1 cup (226g) unsalted butter, softened

• 1 ½ cups (300g) granulated sugar

• 4 large eggs, room temperature

• 1 cup (227g) sour cream, full-fat (room temperature)

• 2 ½ cups (300g) all-purpose flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cardamom

• ⅛ tsp ground cloves

• ½ tsp fine sea salt

For the Spiced Crumb Topping:

• ½ cup (113g) unsalted butter, cold and cubed

• ½ cup (100g) packed brown sugar

• ½ cup (60g) all-purpose flour

• ½ cup (70g) toasted coconut flakes

• ¼ tsp ground ginger

• ⅛ tsp ground cardamom

• ⅛ tsp ground cloves

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper (for easy release).

1. Cake Layer: Cream Butter & Sugar

In a stand mixer (or large bowl), beat softened butter and sugar on medium speed until pale and fluffy (3–4 minutes). Add eggs one at a time, beating 1 minute after each addition to ensure emulsification.

1. Add Sour Cream & Dry Mix

Reduce speed to low; mix in sour cream until just combined. In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, cardamom, cloves, and salt. Gradually add dry ingredients to the wet mixture, mixing until just incorporated (avoid overmixing to keep the cake tender).

1. Crumb Topping: Texture & Flavor

In a medium bowl, combine cold butter, brown sugar, flour, toasted coconut, and spices. Use fingertips or a fork to work the butter into the dry ingredients until the mixture forms coarse crumbs (some pea-sized chunks are ideal for "nubby" texture).

1. Assemble & Bake

Spread the cake batter evenly in the prepared pan. Sprinkle the crumb topping over the batter, pressing gently to ensure adhesion. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 10 minutes before serving.

1. Gently Warm for Chai Essence

For optimal chai warmth, reheat slices in a 300°F (150°C) oven for 5–7 minutes or microwave on low power for 10–15 seconds. The residual heat will amplify the spices’ aroma, enhancing the cake’s comfort factor.

Why It Works

The sour cream tenderizes the crumb, while the crumb topping’s toasted coconut adds a textural contrast. By infusing chai spices into both the cake and crumb layer, the dessert achieves a balanced, aromatic profile—warm, spicy, and sweet, yet not overly heavy.

Source: Adapted from Zingerman’s Bakehouse by Amy Emberling and Frank Carollo.

Enjoy this iconic crumb cake, a testament to Zingerman’s legacy of artisanal comfort food reimagined with bold, global flavors.