Pumpkin Chai Cobbler
Pumpkin Chai Cobbler, a magical cake made by pouring hot chai tea over a pumpkin batter that bakes into a cake with a layer of a caramel like sauce underneath.
Servings: 8
Ingredients
- 1 cup all purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree
Topping
- ¾ cup light brown sugar
- 1 tsp cinnamon
- 1½ cup chai tea brewed
Instructions
- Preheat oven to 350℉ degrees.
- Spray a 10 inch cast iron skillet with non stick cooking spray. Set aside.
- Add 1 and 1/2 cups of water to a heatproof container (I used my glass measuring cup). Heat the water by microwave or stovetop to boiling point. Add in the 2 bags of chai tea. Let the tea steep while preparing the batter.
- In a medium size mixing bowl add the flour, baking powder, salt and stir together with a fork.
- In a small size mixing bowl combine the light brown sugar, cinnamon, nutmeg, cloves, egg, vanilla, and O Organic pumpkin puree. Stir to combine.
- Add the wet ingredients into the dry and stir until mixed.
- Spread the cake batter in the greased skillet.
- In a small bowl combine the light brown sugar and the cinnamon for the topping. Sprinkle over the top of the cake. Pour the hot chai tea over the top. Don't stir or mix.
- Bake the cobbler for about 40-45 minutes, or until the cake is baked through, it will look like it's bubbling, but that is due to the sauce that forms underneath.
- Serve warm with whipped cream or ice cream if desired.
Notes
If you have leftover cobbler and save it for the next day the sauce will soak back into the cake. So it will still taste good and be fine to eat, but the sauce will no longer be there.
Nutrition
Calories: 236kcal | Carbohydrates: 56g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 259mg | Potassium: 159mg | Fiber: 2g | Sugar: 41g | Vitamin A: 4796IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg