This bread machine cake is very moist, but not exactly a coffee cake. This bread was an experiment that turned out to be pretty good for breakfast (or as a snack/dessert). I topped my pieces with strawberry cream cheese. But I’m sure you could put any number of things on top to help you satisfy your sweet tooth. Enjoy!
Original recipe makes 10 servings
1 (1.1 oz) package chai tea powder
3/4 cup hot water
1/4 cup Chardonnay wine
1/2 teaspoon vanilla extract
1 egg yolk
1/2 cup frozen unsweetened raspberries
1 tablespoon butter, room temperature
1/2 cup bread flour
1/4 cup rye flour
1 cup all-purpose flour
1/2 cup wheat bran
1 (.25 ounce) package active dry yeast
1/2 cup coarsely chopped walnuts
1/2 teaspoon caraway seed
1/4 cup white sugar
1 teaspoon coarse smoked salt flakes
3 hrs 55 mins
- Prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. Allow to cool for about 10 minutes.
- Combine the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt.
- Select the "Sweet" setting with a "Light Crust" and press Start. When the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.
Calories: 184 kcal
Carbohydrates: 27.9 g
Cholesterol: 24 mg
Fat: 6.3 g
Fiber: 2.9 g
Protein: 4.3 g
Sodium: 254 mg